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Roasted celery root salad
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.
Ingredients
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