Beet & Celery Root Autumn Stew

American harvest tables often welcome one-pot stews built on the season’s roots. Here beets and celery root simmer with cannellini beans, thyme, and sage until the broth turns rich and earthy.

Serves 5 · 20 min prep · 45 min cook

Estimate for one serving

• 265 cal
• 10g protein
• 41g carbs
• 7g fat
• 3g fiber

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Ingredients

• 1 lb beets
• 1 medium celery root
• 3 medium carrots
• 1 large yellow onion
• 4 garlic cloves
• 5 fresh thyme sprigs
• 6 fresh sage leaves
• 1 can (15 oz), drained cannellini beans
• 4 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1¼ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar
• 3 tbsp chopped fresh dill

Instructions

1. 1Peel the beets and celery root, then cut both into ¾-inch cubes; peel and slice the carrots into thick rounds.
2. 2Dice the onion and mince the garlic so they form a fragrant base for the stew.
3. 3Heat the olive oil in a heavy Dutch oven over medium heat. Add the onion and cook until soft and lightly golden, about 7 minutes.
4. 4Stir in the garlic and tomato paste and cook 1 minute until the paste darkens and smells sweet.
5. 5Add the beets, celery root, and carrots; season with salt and pepper and toss to coat in the onion mixture.
6. 6Pour in the vegetable broth, tuck in the thyme sprigs and sage leaves, and bring everything to a gentle boil.
7. 7Reduce heat to a low simmer, cover, and cook 25 minutes until the roots are nearly tender when pierced with a knife.
8. 8Stir in the drained cannellini beans and continue simmering uncovered another 10 minutes so the broth thickens slightly and the beans warm through.
9. 9Remove the thyme stems and sage. Stir in the apple cider vinegar to brighten the earthy flavors.
10. 10Taste and adjust seasoning, then ladle into deep bowls and finish each serving with a scatter of fresh dill.