Celery Root and Beet Salad
Brighten up your table with this vibrant and nutrient-packed Celery Root and Beet Salad! Featuring julienned celery root and roasted beets, this dish blends earthy sweetness with a refreshing crunch. The zesty dressing, made with fresh lemon juice, Dijon mustard, honey, and olive oil, ties it all together with a tangy-sweet balance that’s sure to delight your taste buds. Garnished with fresh parsley and optional crushed walnuts, this salad is not only visually stunning but also brimming with flavor and texture. Perfect as a light lunch, a unique side dish, or a make-ahead option for your next gathering, this salad is an elegant way to celebrate seasonal produce. Ready in under an hour, it’s a must-try for fans of easy, healthy recipes!
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Recipe Information
Ingredients
- 1 celery root (medium, peeled and julienned)
- 2 beets (medium, roasted and diced)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons parsley (chopped, for garnish)
- 2 tablespoons crushed walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wrap each beet in aluminum foil and roast in the oven for 45 minutes, or until tender when pierced with a fork. Allow to cool, then peel and dice into small cubes.
While the beets are roasting, peel the celery root using a sharp knife to remove the tough outer skin. Cut it into thin matchstick-sized julienne strips using a julienne slicer or by hand.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing. Adjust seasoning to taste.
In a large mixing bowl, combine the julienned celery root and cooled, diced beets.
Drizzle the dressing over the vegetables and toss gently to coat evenly.
Transfer the salad to a serving bowl or platter and garnish with chopped parsley and crushed walnuts, if using.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 34.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1313 mg | 28% | |
*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.
