Fry the celery root well in a pan on all sides. Mix vinegar, orange juice, 15 ml beetroot juice and 15 g honey.
Put the root in the oven for 30 minutes, then remove and cut in half.
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.
Punch the remaining honey and beetroot juice in a blender with oil and salt.
Cut the celery root and serve, garnished with beetroot oil.