Sauvignon and Lemon Braised Celery with Roasted Golden Beets and White Balsamic

By • March 15, 2012 4 Comments



Author Notes: I love lemon and celery together. The lemon cuts the saltiness of the celery. So I thought I would try braising celery with lemon, but much to my good fortune I had a bottle of Sauvignon Blanc within reach! I thought the combo of 3 sounded great! I headed to the grocery store and spotted some beautiful golden beets. I don't know about you, but food talks to me! The beets grabbed my attention, communicating that they so wanted to make the 3-some a 4-some! Why not! Ahhh I just love the adventure and discoveries of cooking!Merry

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Serves 4

Roasted Beets and Braised Celery

  • 4 medium golden beets, scrubbed and cut in halves
  • 2 tablespoons garlic olive oil
  • 1 bunch celery, rinsed, leaves chopped and reserved
  • 1 tablespoon Grapeseed oil
  • 1 pinch kosher salt
  • 1 pinch fresh ground pepper
  • 1/2 tablespoon chopped garlic
  • 1 tablespoon grated lemon zest
  • 1 cup Sauvignon Blanc wine
  • 2 teaspoons agave syrup
  • 1 whole lemon, sliced

White Balsamic Vinaigrette

  • 1/4 cup White balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grate lemon zest
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  1. Roast beets and make vinaigrette first.
  2. BEETS: Divide and drizzle garlic oil on the center of 4 sheets of foil. Add a pinch of salt. Place beet cut side down on oil and fold to create a pouch. Bake in the center of the oven, at 425 degrees, for 45 minutes or until soft when pierced with a fork. When done baking carefully remove foil, peel and place on top of the braised celery.
  3. WHITE BALSAMIC VINAIGRETTE: In a small bowl, whisk all vinaigrette ingredients, cover and set aside for at least 30 minutes as beets roast. Add salt, water, or agave to taste.
  4. CELERY: Peel any of the fibrous outer stalks of celery with a vegetable peeler make sure to remove all strings. Cut into 4-inch long pieces. Heat the grapeseed oil in a large 12-inch skillet over medium-high heat. Add the celery, salt and pepper and cook for 4 minutes until just beginning to brown and soften slightly. Add garlic and lemon zest and cook on medium-low 1 minute. Add wine and agave, cover and reduce heat to low; cook for 5 minutes. Uncover, increase heat to high or medium-high and allow the celery to cook until the wine dissipates.
  5. TO SERVE: Transfer braised celery to a serving dish, top with roasted beets and drizzle with white balsamic vinaigrette. Sprinkle with reserved celery leaves. Garnish with lemon slices and grind a little black pepper over, if desired.

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