Roast beets with a celeriac puree and grilled chicken breast.

Roast beets with a celeriac puree and grilled chicken breast.




When I received my wonderful box of vegetables from the Farmer’s deli this week full of root vegetables which are so significant for this time of the year I said to myself I must create a delicious meal to symbolise Autumn and all it’s colours and seasonal vegetables. To make this meal you will need,

Roast beets with a celeriac puree and grilled chicken breast.

October 19, 2017


  • Roast vegetables.
  • 1 white onion
  • 2 cloves garlic
  • 1 chili pepper
  • Some rock salt
  • Pepper
  • 200ml red wine
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 2 beetroots
  • 2 parsnips
  • Cooking oil
  • Celeriac puree.
  • 1 celeriac
  • 1 can organic coconut milk
  • 3 garlic cloves
  • Fresh dill
  • Chicken.
  • 4 Salsify
  • 1 chicken breast filleted
  • Some cooked chickpeas
  • Fresh rosemary
  • Step 1 Prepare a pan with some oil, peel and slice your onion and add to the pan. Peel the beetroots and parsnips and add them to the pan, stir and add the herbs. Add the wine and mix the vegetables on a medium heat. Add all the ingredients to a baking dish, add the garlic, season and bake in the oven for around 45 minutes until vegetables are cooked. I covered the vegetables and removed the cover around 15 minutes before removing the dish from the oven. Set the vegetables aside.
  • Step 2 Whilst the beetroots and parsnips are in the oven, prepare your celeriac puree. Peel the celeriac, by using a sharp knife and removing the outer peel and any funny bits around the vegetable. Slice it into small pieces. Add some oil to a pan peel your garlic, chop and add to the oil. Cook the garlic and add the celeriac and cook, add the can of coconut milk and the fresh dill and let the vegetable cook until soft. This takes around 15 to 20 minutes. Place the veg and milk into your blender and make the puree. Set aside, add some cooked chickpeas and rosemary when serving the puree.
  • Step 3 Peel and slice your salsify and add them to a hot griddle pan with a bit of oil, keep tossing for around 8 minutes until tender but cooked. Remove and cook your chicken breasts on the hot pan for around a couple of minutes on both sides.
  • Step 4 Place all your ingredients on a plate and serve. Enjoy this meal full of health and goodness. You may serve four portions with the ingredients and you may have leftovers if you are lucky for the next day.
Grilled Salsify.




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