Directions

• Preheat your oven to 200°C.
• Peel the beetroots and cut into cubes. Remove the skin from the onions.
• Place the beetroots and the onions on a baking sheet, season with salt & pepper and add 2 tablespoons of olive oil. Stir well and place in the oven. Bake for 25-30 minutes, stirring once after 15 minutes.
• In a small bowl mix together the herbs, balsamic vinegar, 1 tablespoon of olive oil and the maple syrup. Set aside.
• Remove the skin from the garlic and chop finely. Peel the celery root and cut into bigger cubes.
• Heat up one tablespoon of olive oil in a pan, add the garlic and roast for 1 minute. Add the chopped celery roots, pour in the coconut oil and the water. Bring to a boil then reduce the heat to medium and cook for 15 minutes.
• Once the celery is cooked, mix well with a blender. You should get a nice and creamy puree. Season with salt & pepper and set aside.
• When your beetroots and onions are baked, add the balsamic mixture, stir and place back into the oven. Bake for another 5 minutes.
• Serve warm and enjoy 🙂