INGREDIENTS
4
beets
1 1/2 cups
pearl onions
3 tbsps
olive oil
1 serving
salt and pepper
2 tbsps
balsamic vinegar
1/2 tbsp
maple syrup
1 tbsp
fresh thyme leaves
1 tbsp
fresh tarragon
1 tbsp
olive oil
3 cloves
garlic
4 cups
celery root
13 1/2 ozs
full-fat coconut milk
2/3 cup
water
1 serving
salt and pepper
2 cups
microgreens