Celery Root Puree with Balsamic Roasted Beets and Pearl Onions
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
4
-
Calories
441 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Celery Root Puree with Balsamic Roasted Beets and Pearl Onions
Description
This dish pairs a smooth, creamy celery root puree with a mixture of roasted beets and pearl onions tossed in a tangy balsamic vinaigrette infused with maple syrup, thyme, and tarragon. The puree, made by simmering celery root cubes in coconut milk and water with garlic, salt, and pepper, is blended to a silky consistency offering a mild earthy flavor with subtle coconut richness.
Meanwhile, the beets and pearl onions are peeled, seasoned with olive oil, salt, and pepper, then roasted at 400°F until tender and caramelized. A dressing of balsamic vinegar, maple syrup, and fresh herbs adds sweetness, acidity, and aromatic complexity to the roasted vegetables.
The assembled dish layers the soft, savory puree topped with the glazed beets and onions and fresh microgreens, lending brightness and a delicate peppery bite. It serves as a vibrant side or vegetarian main with balanced textures ranging from creamy to tender with fresh herb accents.
Ingredients
Balsamic Roasted Beets and Pearl Onions
- 4 beet
- 1 1/2 cups pearl onions
- 3 tbsp olive oil (divided)
- salt to taste
- black pepper to taste
- 2 tbsp balsamic vinegar
- 1/2 tbsp maple syrup
- 1 tbsp thyme fresh leaves
- 1 tbsp tarragon chopped, fresh
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 coconut milk full-fat
- 2/3 cup water
- salt to taste
- black 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
- Peel pearl onions by soaking in warm water and trimming ends before roasting.
- Use a non-wood cutting board to prevent beet staining when slicing.
- Stir roasted vegetables occasionally during cooking to ensure even caramelization.
- Blend celery root puree until smooth using coconut milk for creaminess and mild flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
