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
Roasted Beets and Braised Celery
medium golden beets, scrubbed and cut in halves
garlic olive oil
bunch celery, rinsed, leaves chopped and reserved
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.
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.
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.
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.