Ingredients
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
- Prepare Pearl Onions: If using jarred or canned pearl onions, drain and rinse them thoroughly. For fresh pearl onions, soak them in warm water for 5 minutes to loosen the skins, then trim the ends and peel off the outer layer. Place the cleaned pearl onions on a large baking sheet.
- Prepare and Roast Beets: Peel the beets using a vegetable peeler over a non-wood cutting board to avoid staining. Cut the beets into quarters or similarly sized pieces and add them to the baking sheet with the pearl onions. Toss with 2 tablespoons of olive oil, salt, and pepper. Roast in the preheated oven at 400°F (200°C) for 25-30 minutes, stirring once or twice to ensure even cooking.
- Make Balsamic Glaze: Whisk together balsamic vinegar, maple syrup, fresh thyme, chopped tarragon, and 1 tablespoon of olive oil in a bowl. Set aside for later use.
- Cook Celery Root Puree: Heat 1 tablespoon of olive oil in a pot over medium-high heat. Sauté the finely chopped garlic for about one minute until fragrant. Add the diced celery root, full-fat coconut milk, water, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the celery root is tender.
- Puree Celery Root Mixture: Turn off the stove. Using an immersion (stick) blender, puree the celery root mixture in the pot until smooth and creamy. Alternatively, transfer the mixture to a high-powered blender to puree. Cover the pot to keep warm.
- Glaze the Roasted Vegetables: Remove the baking sheet from the oven, drizzle the roasted beets and pearl onions with the prepared balsamic glaze, and toss to evenly coat. Return the baking sheet to the oven and roast for an additional 5 minutes to set the glaze.
- Assemble and Serve: Scoop a generous portion of the warm celery root puree into bowls. Top with the balsamic roasted beets and pearl onions, and garnish with a handful of fresh microgreens. Serve immediately and enjoy your vibrant, plant-based meal.
Notes
- If fresh pearl onions are unavailable, canned or jarred pearl onions are a convenient alternative.
- To avoid staining from beets, use a non-wood cutting surface and wear gloves if desired.
- The celery root puree is dairy-free and creamy due to the use of full-fat coconut milk, making it suitable for vegan diets.
- You can adjust the herbs in the balsamic glaze according to your preference, such as substituting tarragon with rosemary or sage.
- For a smoother puree, use a high-powered blender instead of an immersion blender.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Plant-Based, Vegan
- Diet: Vegan
