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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the remaining 2 tablespoons of butter to the skillet and stir until melted, coating the vegetables in a glossy, buttery finish.

Step 9

Transfer the buttered beets and celeriac to a serving platter and garnish with chopped parsley, if desired.

Step 10

Serve warm as a flavorful side dish to accompany your main course.

Nutrition Facts

Serving size	(1193.2g)

Amount per serving	% Daily Value*
Calories	1148.2

Total Fat 78.9g	0%
Saturated Fat 33.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 124mg	0%
Sodium 2013.9mg	0%
Total Carbohydrate 107.5g	0%
Dietary Fiber 23.9g	0%
Total Sugars 35.4g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 423.3mg	0%
Iron 8.7mg	0%
Potassium 3454.2mg	0%

*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.

Source of Calories

Fat: 58.6%

Protein: 6.0%

Carbs: 35.5%