Celery Root Puree with Balsamic Roasted Beets and Pearl Onions
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
4
-
Calories
441 kcal
-
Course
Side Dish, Main Course
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Cuisine
American
Celery Root Puree with Balsamic Roasted Beets and Pearl Onions
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This dairy-free celery root puree has been kicked up a notch with balsamic roasted beets and sweet, pearl onions. It’s a deliciously perfect, plant-based meal.
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Ingredients
Balsamic Roasted Beets and Pearl Onions
- 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
Celery Root Puree
- 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
Topping
- 2 cups microgreens
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- 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.
- 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.
- Whisk together the balsamic vinegar, maple syrup, herbs and 1 tablespoon of olive oil. Set aside.
- 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.
- 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).
- 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.
- 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.
Notes
- Recipe inspired by Celery Root with Herbed Beets on Camille Styles.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Sodium
239mg
(10%)
Potassium
1016mg
(29%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
155IU
(3%)
Vitamin C
23.3mg
(26%)
Calcium
124mg
(12%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Sodium | 239mg | 10% |
| Potassium | 1016mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 124mg | 12% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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