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Celery root puree with balsamic roasted beets and pearl onions. A delicious veggie powered meal.
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5 from 4 votes

Celery Root Puree with Balsamic Roasted Beets and Pearl Onions

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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: balsamic roasted beets, celery root puree, vegan side dish
Servings: 4
Calories: 441kcal
Author: Lisa Bryan

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

Nutrition

Calories: 441kcal | Carbohydrates: 30g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Sodium: 239mg | Potassium: 1016mg | Fiber: 5g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 23.3mg | Calcium: 124mg | Iron: 5.6mg