3medium-sized beetsroot end cut off and then cut in half
1large celery rootpeeled and cut into quarters
2tablespoonsfresh minced parsley
For the Sauce
1tablespoonapple cider vinegar
2large dates or 4 small datespitted and simmered in water for 10 minutes
1garlic clovepeeled and left whole
2teaspoonsdried tarragon or 2 tablespoons fresh minced tarragon
A few turns of black peppercorns
First you want to steam your beets and your celery root
Stove top steaming directions:
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 veggies to a strainer and allow to strain and cool.
Instant Pot steaming directions:
Place your Instant Pot trivet on the bottom of the pot and add one cup of water (235ml). Place the beets and the celery root on the trivet and lock the IP lid into place, making sure the nozzle is in the sealing position.
Use the manual setting and set the timer for 15 minutes. Use the quick release method when the timer is up.
When all the pressure is out, transfer the veggies 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 - add the dates only, not the cooking water -, garlic, Dijon mustard, tahini, tarragon, water, salt and pepper) and blend until smooth.
Assemble the dish:
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.