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["Roast beets and make vinaigrette first.", "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.", "WHITE BALSAMIC VINAIGRETTE: In 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.", "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.", "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."]
