Can’t ‘Beet’ Celeriac – ‘Frog Prince’ of Winter Vegetables
It’s a New Year and many of our readers are no doubt looking for some culinary slicing challenges for that new gift set of Kyocera Ceramic knives that Santa left under the holiday tree.
This is a prime season for using a ceramic knife created specifically to slice boneless meats, fruits and…vegetables. Winter in the northern climes means that there won’t be much in the way of a green salad on dinner tables until spring. Now is the time to turn to other vegetables for a winter salad. You can make winter salads from a variety of vegetables (e.g., beet, avocado, pea shoot, etc.).
Here’s a winter salad recipe with which you can impress friends and family:
Celery Root and Beet Salad
Many will probably have never even heard of this delectable dish, let alone actually tasted it. As you prepare it, consider yourself a ceramic slicing & dicing pioneer.
Start with Celeriac (Apium graveolens rapaceum), the unsung frog prince of winter vegetables.
Pare off its warty exterior and you’ll uncover the royal vegetable within: a perfect, ivory-fleshed winter alternative to potatoes and other starches.
Celery and Celeriac are cousins.
Celery (Apium graveolens), whose leafstalks are eaten raw or cooked, is a plant of the parsley herb family.
Celeriac – also known as celery root, turnip-rooted celery or knob celery – is a kind of celery grown primarily as a root vegetable.
If you like celery you’ll like celery root, which has a slightly earthy and subtle taste. Don’t be afraid of how it looks. Its supposed to look like a demented turnip.
Easy to Prepare
This recipe for Celery Root and Beet Salad is nice because the celery root is uncooked, so you get a nice crunch. The beets give it a beautiful red color. This recipe takes a bit of time for the beets to cook, but you can always roast them the night before and then just assemble the salad the next day and set it aside for the flavors to blend while you make the rest of your dinner.
1 (1‑lb) Celeriac celery root
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled