Sauvignon And Lemon Braised Celery With Roasted Golden Beets And White Balsamic

• 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

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: tn 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.

celery, golden beets, garlic olive oil, celery, grapeseed oil, kosher salt, fresh ground pepper, garlic, lemon zest, sauvignon, syrup, lemon, white balsamic vinaigrette, white balsamic vinegar, lemon juice, lemon zest, mustard, thyme, kosher salt, coarse black pepper

Taken from food52.com/recipes/16609-sauvignon-and-lemon-braised-celery-with-roasted-golden-beets-and-white-balsamic (may not work)