Roasted celery root salad

Ingredients

• celery root - 700 g
• wine vinegar - 15 g
• beetroot fresh - 385 ml
• natural honey - 65 g
• orange juice - 15 ml
• vegetable oil - 200 g
• salt - 2 g

Cooking

Step 1

Fry the celery root well in a pan on all sides. Mix vinegar, orange juice, 15 ml beetroot juice and 15 g honey.

Step 2

Put the root in the oven for 30 minutes, then remove and cut in half.

Step 3

With a toothpick or skewer, pierce through the celery many times, put in a bag and pour over the sauce. Leave for 30 minutes in the refrigerator.

Step 4

Punch the remaining honey and beetroot juice in a blender with oil and salt.

Step 5

Cut the celery root and serve, garnished with beetroot oil.