Celery Root Puree with Balsamic Roasted Beets and Pearl Onions
This elegant vegetarian dish combines creamy coconut-enriched celery root puree with caramelized balsamic-glazed beets and pearl onions. The earthy sweetness of roasted beets pairs beautifully with the mild, nutty flavor of pureed celery root, while fresh herbs and microgreens add brightness. Perfect for fall and winter entertaining or as a sophisticated side dish, this recipe transforms humble root vegetables into restaurant-quality presentation. The contrasting textures and vibrant colors make it as visually stunning as it is delicious.
Ingredients
- 4 beets
- 1 ½ cups pearl onions
- 3 tbsp olive oil, divided
- salt and pepper, to taste
- 2 tbsp balsamic vinegar
- ½ tbsp maple syrup
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh tarragon, chopped
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 4 cups celery root, peeled and diced into 1/2 inch cubescauliflower1:1vegetarianlow-carb
similar creamy texture when pureed
- 13 ½ oz full-fat coconut milk
- ⅝ cup water
- 2 cups microgreensarugula1:1vegetariangluten-free
peppery flavor, more readily available
Instructions
- 1
Preheat the oven to 400 degrees fahrenheit
- 2
Drain and rinse pearl onions if using jarred, or soak fresh ones in warm water for 5 minutes to loosen skin, then cut ends and remove outer skin
- 3
Peel beets using vegetable peeler on non-wood cutting board
- 4
Slice beets into quarters or evenly sized pieces and add to baking sheet with pearl onions
- 5
Toss with olive oil and season with salt and pepper
- 6
Roast in middle of oven for 25-30 minutes, stirring once or twice
- 7
Whisk together balsamic vinegar, maple syrup, herbs and olive oil
- 8
Heat olive oil in pot on medium-high heat and saute garlic for one minute
- 9
Add chopped celery root, coconut milk, water, salt and pepper
- 10
Bring liquid to a boil, then reduce heat to low, cover and simmer for 15 minutes
- 11
Turn off stove and use stick blender to puree celery root mixture until smooth
- 12
Cover pot to keep warm until ready to serve
- 13
Drizzle balsamic mixture on roasted vegetables, toss to combine and cook for additional 5 minutes
- 14
Serve by scooping celery root puree into bowl and topping with roasted vegetables and microgreens
Tips
Use a non-wood cutting board when preparing beets to prevent staining your kitchen tools.
A stick blender works perfectly for pureeing the celery root, but a high-powered blender can be used as an alternative for ultra-smooth results.
Soak fresh pearl onions in warm water before peeling to make removing the skins much easier.
Good to Know
Refrigerate puree and roasted vegetables separately for up to 3 days. Reheat puree gently on stovetop with splash of coconut milk if needed.
Celery root puree can be made 2 days ahead and reheated. Vegetables can be prepped and roasted day of serving for best texture.
Serve immediately while puree is warm and vegetables are at room temperature or slightly warm for best flavor contrast.
Common Mistakes
Use non-wood cutting board for beets to avoid permanent staining.
Don't skip the balsamic glaze step as it adds essential caramelized sweetness to balance the earthiness.
Puree celery root while hot for smoothest texture - it becomes gluey if pureed when cold.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dish vegan?
Yes, this recipe is already vegan as written, using coconut milk instead of dairy and no animal products in any component.
What if I can't find celery root?
Substitute with cauliflower, parsnips, or turnips for a similar creamy puree base, though the flavor will be different from celery root's mild nuttiness.
How long will leftovers keep?
Store components separately in refrigerator for up to 3 days. Reheat puree gently on stovetop and serve roasted vegetables at room temperature or slightly warmed.