Sauvignon and Lemon Braised Celery with Roasted Golden Beets and White Balsamic
4 medium golden beets, scrubbed and cut in half
2 Tbsp. olive oil
2 cloves garlic, finely minced
1 bunch celery, rinsed, leaves chopped and reserved
1 Tbsp. olive oil
1 pinch salt
1 pinch pepper
½ Tbsp. chopped garlic
1 Tbsp. lemon zest
1 cup Sauvignon Blanc wine
2 tsp. agave syrup
1 whole lemon, sliced
Vinegrette:
¼ cup white balsamic vinegar
1 Tbsp. fresh lemon juice
1 tsp. lemon zest
1 tsp. Dijon mustard
1 tsp. mined fresh thyme
¼ tsp. salt
¼ tsp. pepper
Mix 2 tablespoons olive oil and finely chopped garlic together. Drizzle garlic oil on the center of 4 sheets of foil. Add a pinch of salt. Place beets 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.
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.
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.
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.
Enjoy…
Until Next Time…
Happy Gardening…
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