I shared this recipe on Camille Styles yesterday, but it’s such an extra-delicious one that I want to make sure it gets into the archives over here too.  Let me tell you, celery root puree may just be my new favorite thing.  Just typing the words makes me salivate a little.  That’s totally normal.  Try it, you’ll see!  Paired with these earthy roasted beets, tons of fresh herbs, a rich and delicious olive oil- it’s downright decadent.  Happy weekend friends, hope yours is a tasty one!  xx- Sarah  {more after the jump!

Celery Root Puree with Herbed Beets


4 1/4 cups peeled, cubed celery root (one extra large celery root)

2 cups peeled, roasted cubed beets (about 2 medium beets)

3 cloves of garlic

1 1/2 tablespoon earth balance vegan butter (substitute regular butter if preferred)

1/8 cup of almond milk

4 tablespoons high quality olive oil

4 tablespoons finely chopped sage

1/4  teaspoons sea salt  (more to taste)

1 1/2 teaspoons chopped rosemary

1/8 teaspoon pepper

1/2 teaspoon oregano

(extra chopped herbs to garnish)


To prepare beets:

- Preheat oven to 375 degrees.  Wash beets, pierce with fork, wrap in tinfoil and place on baking sheet.  

- While beets are roasting combine olive oil, sage, rosemary, oregano, 1/8 teaspoon of sea salt and pepper in a small mixing bowl and set aside.

- Roast beets for 30-60 minutes, they are done when easily pierced with a fork.

- Let cool until they can be handled and remove skins with hands.

- Chop into 1/2 inch cubes and place in a medium mixing bowl.

-  Add herbed dressing to beets and mix well.

To prepare celery root puree:

- Bring a large pot of salted water to a boil.

- Add cubed celery root and garlic and cook for 10-15 minutes or until celery root is tender.

- Drain celery root and garlic and add to a food processor or blender (I used a Vitamix)

- Add almond milk, earth balance and 1/8 teaspoon of sea salt and blend until creamy (it should be really creamy!).  Add more salt to taste.

To Serve:

Spoon beets over celery root puree, sprinkling with freshly chopped herbs for additional garnish and flavor. If additional olive oil sneaks into the bowl, don’t worry it will just make it that much more delicious.  Serve immediately!

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Reader Comments

  1. ashley|

    this looks so delicious! i think i could eat roasted beets everyday of my life and never get sick of them. one question… how do you make the herb dressing? i don't see that part of the recipe here. thanks!

  2. sarah yates|

    Thanks Ashley! Sorry for the confusion- under the prepare beets, you combine the olive oil and herbs for the dressing. :)

    xx- Sarah

  3. Sarah of a fine line|

    Beets are the one thing my foodie husband will not touch! He says they taste like sweet dirt. I, on the other hand, think they're the best! Maybe when it's my turn to cook, I'll try to win him over with this recipe!

  4. Brittany|

    This is exactly the type of fall flavor I need in my life right now. Never thought to pair beets with celery root – looks divine!

  5. sadie|

    Gorgeous photo. Made this tonight, and from the sound of it, I wondered if it would lack brightness and/or acidity. But it had a great earthy sweetness, and that CR puree is divine! Definitely going into my heavy fall rotation.

  6. Laura|

    Favorite food in France: Celeri Remoulade. Looks like with this recipe, I can save on airfare and bring those clean, comforting tastes home. Thanks again for delicious inspiration!