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

Ingredients

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
  

Directions

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.