Celery Root Puree with Balsamic Roasted Beets and Pearl Onions (2024)

Home Recipes Courses Dinner Celery Root Puree with Balsamic Roasted Beets and Pearl Onions

by Lisa Bryan

28 Comments

Updated Jun 14, 2019

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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.

Celery Root Puree with Balsamic Roasted Beets and Pearl Onions (2)

When it comes to food blogging I find myself wondering about the whole “chicken vs egg” concept. Is it that good cooks become food bloggers, or is it that food bloggers end up becoming good (or better) cooks?

For me, I have to say it’s probablymore of the latter. I mean, I’ve always been a decent cook, but since becoming a food blogger (which, I still find so funny to say!) I find myself stretching my culinary boundaries. Using ingredients that I sorta know about….but not really. Because I need new ideas. Andtextures. And flavors. So I experiment.

Case in point – celery root.

I’ve had it before in restaurants, but couldn’t ever recall ever cooking with it. So when I went to the market this week and saw this knobby, not-so-prettyingredient sittingby it’s lonesome (next to more popular ingredients like kale andspinach), I felt compelled to grab a few. I had no idea what I was gonna do with it, but figured what the heck. It was time for a little kitchencreativity!

Celery Root Puree with Balsamic Roasted Beets and Pearl Onions (3)

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Celery Root Puree with Balsamic Roasted Beets and Pearl Onions (5)

For celery root newbies,celery root (aka celeriac) is a variety of celery grown specifically for its bulbous root. Like cassava, parsnips and turnips. And yes,it does taste like celery, butwith a more mild flavor.

When blended with coconut milk though, wowzers,celery root (the former “ugly duckling” of the produce aisle)becomes creamy and smooth – like old fashioned whipped potatoes. Yet…it’s healthier!Because cup for cup celery root has the same amount of dietary fiber as potatoeswithonly 1/3 of the carbohydrates.Translation: no sugar spikes!

But eating only a bowl of celery root puree would be a tad bit boring. And beige. So I’ve topped it with balsamic, herb roasted beets, pearl onions and a handful of microgreens. If you can’t find pearl onions, caramelized onions would be a great substitute.

Not only is it nutrient-dense meal, it tastes amazing…andlook – the purple color of the microgreens matches beautifully to the purple-ishcolorin the beets!

Ahh, I love when kitchen experimentation all works out.

Enjoy!

PS – here’s a quick video tutorial on how to chop celery root,if you need it.

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Celery Root Puree with Balsamic Roasted Beets and Pearl Onions

5 from 5 votes

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 4

Author: Lisa Bryan

Description

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.

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.

Lisa's Tips

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

Course: Main Course, Side Dish

Cuisine: American

Keyword: balsamic roasted beets, celery root puree, vegan side dish

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Celery Root Puree with Balsamic Roasted Beets and Pearl Onions (2024)

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