Give your root veggies a bright and vibrant spring twist! Celeriac and earthy beets are cooked until tender and then tossed in a creamy, lemony, oil-free and date-sweetened sauce that you'll want to slather over everything. A sprinkle of parsley is just like icing on the proverbial cake.
Lemon Tarragon Root Vegetables [Vegan, Gluten-Free]
For the Vegetables:
- 3 medium-sized beets, root end cut off and then cut in half
- 1 large celeriac, peeled and cut into quarters
- 2 tablespoons fresh minced parsley
For the Sauce:
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 large dates or 4 small dates, pitted and simmered in water for 10 minutes
- 1 garlic clove, peeled and left whole
- 1 teaspoon Dijon mustard
- 1 tablespoon tahini
- 2 teaspoons dried tarragon or 2 tablespoons fresh minced tarragon
- 1/4 cup water
- 1/4 teaspoon salt
- A few turns of black peppercorns
- Add a couple of inches of water to a medium-sized pot and place over medium heat.
- Set a steamer basket in the pot and place the beets and the celery root into the basket.
- Cover the pot with a lid and simmer for about 30 minutes, or until they are tender and can be easily pierced with a fork.
- Transfer the vegetables to a strainer and allow to strain and cool.
- While vegetable are steaming, make the sauce. Place all of the sauce ingredients into your blender (lemon juice, apple cider vinegar, dates – without the cooking water —, garlic, Dijon mustard, tahini, tarragon, water, salt, and pepper) and blend until smooth.
- Cut the cooked beets and celery root into bite-sized pieces and place into a medium-sized mixing bowl. Add the sauce and the parsley and gently stir until well combined.
- Store in the refrigerator when completely cool.