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Celery Root Puree with Balsamic Roasted Beets and Pearl Onions
5 from 15 votes

Celery Root Puree with Balsamic Roasted Beets and Pearl Onions

Celery Root Puree with Balsamic Roasted Beets and Pearl Onions is a composed vegetable dish combining creamy celery root puree made with coconut milk and garlic, alongside oven-roasted beets and pearl onions glazed with a balsamic, maple, and herb dressing. Finished with fresh microgreens, it balances earthy sweetness and rich creaminess with fresh herb notes.

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

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

    Cup of Yum
  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.

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 441

% 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.