Buttered Beets and Celeriac
Elevate your side dish game with this vibrant and luxurious Buttered Beets and Celeriac recipe. Sweet, earthy roasted beets meet tender, golden-brown celeriac, creating a perfect balance of flavors and textures. Coated in rich butter, fragrant garlic, and fresh thyme, this dish is finished with a splash of bright lemon juice for a zesty twist. It’s a simple yet elegant way to showcase seasonal root vegetables, making it ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and serve it alongside roasted meats, fish, or your favorite mains. Ready in under an hour, this roasted and skillet-finished recipe is a must-try for anyone seeking a comforting yet sophisticated vegetable side.
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Recipe Information
Ingredients
- 4 medium beets
- 1 large celeriac (celery root)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 2 large garlic cloves
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly cracked black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets, then wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast in the oven for 30-40 minutes or until tender when pierced with a knife.
While the beets are roasting, peel the celeriac with a sharp knife to remove the tough skin. Cut the celeriac into roughly 1-inch cubes.
In a large skillet over medium heat, add the olive oil and 2 tablespoons of the butter. Once the butter has melted, add the cubed celeriac.
Cook the celeriac for 10-15 minutes, stirring occasionally, until it becomes golden brown and tender. Add the minced garlic and thyme leaves during the last 2 minutes of cooking.
Remove the roasted beets from the oven and carefully unwrap them. Allow them to cool slightly, then use a paper towel to rub off the skins. Cut the beets into wedges or cubes, similar in size to the celeriac.
Add the roasted beets to the skillet with the cooked celeriac. Stir gently to combine and season with kosher salt, black pepper, and lemon juice.
Add the remaining 2 tablespoons of butter to the skillet and stir until melted, coating the vegetables in a glossy, buttery finish.
Transfer the buttered beets and celeriac to a serving platter and garnish with chopped parsley, if desired.
Serve warm as a flavorful side dish to accompany your main course.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 35.4 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3454 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
