Beets & Pear Recipe

Preparation Steps

1. 1

   Prepare the Granola

   Preheat the oven to 350°F (175°C). In a large bowl, mix together the rolled oats, sliced almonds, brown sugar, coconut oil, salt, and nutmeg. Spread the mixture evenly on a baking sheet lined with parchment paper.

2. 2

   Bake the Granola

   Bake in the preheated oven for about 20 minutes, stirring halfway through, until golden brown. Remove from the oven and let cool.

3. 3

   Prepare the Celeriac and Parsnip Custard

   Peel and chop the celeriac and parsnips into small cubes. In a pot, combine the celeriac, parsnips, and vegetable stock. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

4. 4

   Blend the Custard

   Once the vegetables are tender, drain any excess stock and transfer them to a blender. Add the milk, eggs, salt, and black pepper. Blend until smooth and creamy.

5. 5

   Prepare the Beets and Pears

   While the custard is blending, roast the beets. Wrap them in foil and roast in the oven at 400°F (200°C) for about 45 minutes or until tender. Allow them to cool, then peel and slice. Core and slice the pears.

6. 6

   Assemble the Dish

   In serving bowls, add a layer of celeriac and parsnip custard, top with roasted beet slices and pear slices, and sprinkle with almond brown sugar granola.