Celery Root Puree with Balsamic Roasted Beets

Beets/Fall CSA Week 6

Celery Root Puree with Balsamic Roasted Beets

  • 4-5 beets
  • 2 TBSP olive oil
  • salt and pepper to taste
  • 1 TBSP balsamic vinegar
  • 2 TSP maple syrup
  • 1/2 TBSP fresh thyme

For the Celery Root Puree:

  • 1 TBSP olive oil
  • 3 cloves garlic, finely chopped
  • 4 cups celery root, peeled and diced into 1/2 inch cubes
  • 1 can coconut milk
  • 2/3 cup water
  • salt and pepper
  • Optional topping: 2 cups microgreens
  1. Preheat oven to 400 degrees.
  2. With a vegetable peeler, peel the beets and place on a non-wood cutting board (they will stain). Slice the beets into quarters and add to the baking sheet. Toss with olive oil, salt and pepper. Place in the oven to bake for 25-30 minutes.
  3. Whisk together the balsamic vinegar, maple syrup, herbs and 1 TBSP olive oil. Set aside
  4. While beets are cooking, heat olive oil in a pot over high heat and sauté the garlic for just a minute. Add the chopped celery root, coconut milk, water, salt and pepper. Bring the liquid to a boil, then reduce and simmer with a lid on for 15 minutes.
  5. Turn the heat off and use an immersion blender to puree the celery root. Once the beets have cooked, drizzle the balsamic mixture onto the baking sheet, toss to combine and cook for another 5 minutes.
  6. To serve, scoop some of the celery root puree into a bowl and top with roasted beets. Add a handful of micro greens and enjoy!

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