Prep
20minCook
45minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 4 beets | |
| 1 1/2 cups pearl onions | |
| 3 tbsp olive oil, (divided) | |
| salt and pepper, to taste | |
| 2 tbsp balsamic vinegar | |
| 1/2 tbsp maple syrup | |
| 1 tbsp fresh thyme leaves | |
| 1 tbsp fresh tarragon, chopped | |
| 1 tbsp olive oil | |
| 3 cloves garlic, finely chopped | |
| 4 cups celery root, peeled and diced into 1/2 inch cubes | |
| 13.5 oz full-fat coconut milk | |
| 2/3 cup water | |
| salt and pepper, to taste | |
| 2 cups microgreens |
| 1. | Preheat the oven to 400 degrees fahrenheit. |
| 2. | If using a jar/can of pearl onions, drain and rinse. If using fresh pearl onions, soak in a bowl of warm water for 5 minutes to loosen the skin. Using a pairing knife, cut off the ends and remove the outer skin. Place onto a large baking sheet and set aside. |
| 3. | Using a vegetable peeler, peel the beets and place on a non-wood cutting board (a wood cutting board will stain). Slice the beets into quarters or evenly sized pieces and add to the baking sheet. Toss with 2 tablespoons of olive oil and season with salt and pepper. Place in the middle of the oven and cook for 25-30 minutes, stirring once or twice midway through. |
| 4. | Whisk together the balsamic vinegar, maple syrup, herbs and 1 tablespoon of olive oil. Set aside. |
| 5. | While the beets are cooking, heat the olive oil in a pot on medium-high heat and saute the garlic for one minute. Add the chopped celery root, coconut milk, water, salt and pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. |
| 6. | Turn the stove off and use a stick blender to puree the celery root mixture until smooth. Cover the pot to keep warm until ready to serve. (*Alternatively, pour the ingredients into a high-powered blender to puree). |
| 7. | Once the beets and onions have cooked, drizzle the balsamic mixture on the baking sheet, toss to combine and cook for an additional 5 minutes. |
| 8. | Serve by scooping a portion of the celery root puree into a bowl and topping with roasted beets, pearl onions and a handful of microgreens. |
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