Recipe – Roast Beetroot & pearl onions with celeriac purée

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This simple dish makes an elegant starter or a light lunch for two.

It’s nutritious, delicious and dairy free!

According to Ayurveda, celeriac has mild diuretic properties, is slightly warming and energising, meaning it’s great for balancing Kapha (sluggishness). 

Cooked beetroot has anti-inflammatory properties that pacifies Pitta (heat in the body) and sweetness that balances Vata (airy, ungrounded qualities).

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Ingredients

Roasted Beetroot & baby onions

200g Beetroot – use baby beets or slice larger ones into segments

40g pearl onions

Salt & pepper

1 tbs olive oil or ghee (clarified butter)

Dressing – mix everything together in a small bowl

1 tsp balsamic vinegar

1tbs olive oil

1 tsp maple syrup

2 strands of thyme leaves

Celeriac puree

450g celeriac root, peeled & diced

2 cloves garlic, roughly chopped

165g tin full-fat coconut milk

150g water

Salt & pepper

Garnish

A strand of thyme or Baby spinach leaves 

Method

Preheat the oven to 200 degrees C/400 F

Start by peeling the beetroot and cutting it into the desired shapes.  Place into a baking dish and drizzle with olive oil, salt and pepper. 

Roast the beetroot for 25-35 minutes, depending on the size until soft inside.

Now peel the pearl onions (I like to soak them in boiling water for a few minutes to help remove the fiddly skin), and roast in a dish with a drizzle of olive oil, salt and pepper  for 20 minutes.  You can also use the bottled variant, but they will need only 10-15 minutes cooking time in the same oven. Once done, mix the beetroot and onions with the dressing.

Now prepare the celeriac by removing the outer skin and cutting it into 2cm cubes and put it into a sauce pan with the chopped garlic, water and coconut milk.  Season with salt and pepper and simmer for 15 minutes, then puree everything with a stick blender or Magimix, and set aside.

To serve, spoon the celeriac purée onto 2 warm plates and top with the caramelized onions and beets. Garnish with a strand of thyme or baby spinach leaves.

Notes:

To balance Vata dosha, you can add a pinch of roast ground cumin or clove.

Pitta would benefit by reducing spicy black pepper.

For Kapha Dosha, substitute the cooling coconut milk with a vegetable broth and consider adding a pinch of cayenne.