I recently discovered the amazingness that is celery root puree.  It tastes like such an indulgent treat, but is actually so healthy! Paired here with earthy, herbed beets and olive oil, it takes on a richness that’s surprising for such a simple dish. Best of all it provides, that “comfort food” satisfaction that we’re all craving as the temperatures start to drop.

Celery root is a great source of dietary fiber, vitamin C, vitamin B-6, calcium, potassium and magnesium. It’s also known to support the digestive system, stimulate the kidneys, and improve memory.  For such a humble vegetable, it packs a whole lot of health bang for its buck!

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:
  1. Preheat oven to 375 degrees.  Wash beets, pierce with fork, wrap in tinfoil and place on baking sheet.
  2. 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.
  3. Roast beets for 30-60 minutes, they are done when easily pierced with a fork.
  4. Let cool until they can be handled and remove skins with hands.
  5. Chop into 1/2 inch cubes and place in a medium mixing bowl.
  6. Add herbed dressing to beets and mix well.
To prepare celery root puree:
  1. Bring a large pot of salted water to a boil.
  2. Add cubed celery root and garlic and cook for 10-15 minutes or until celery root is tender.
  3. Drain celery root and garlic and add to a food processor or blender (I used a Vitamix).
  4. 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:
  1. 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.
  2. Serve immediately!

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Comments (22)
  1. 1
    Clara October 3, 2013 at 12:28 pm

    Oh my goodness I need this dish in my life!

    • Laurie October 6, 2020 at 6:48 am

      Is there a reason you didn’t just roast the celery root & garlic with the beets?

  2. 2
    Anna October 3, 2013 at 1:20 pm

    THIS looks delicious! Am I the only one who heard Alan Cumming and Toni Collette from “Emma” in their head when reading that title? 🙂

  3. 3
    Molly {Dreams in HD} October 3, 2013 at 9:48 pm

    this sounds amazing!

    Molly {Dreams in HD}

  4. 4
    Katie Meyers / Meyers Styles October 4, 2013 at 10:38 am

    I’ve been trying to add more beets into my diet and this recipe looks like the perfect way to start incorporating them! YUM! Thanks, Sarah.

  5. 5
    Jame October 8, 2013 at 10:30 am

    what does it taste like? yogurt or celery flavored? Thanks for bring a new healthy item to our attention!

    • sarah October 15, 2013 at 2:10 pm

      Hi Jame! It doesn’t taste like yogurt- more like an earthy lightly celery-flavored whipped potato. It’s a bit tricky to explain, but I highly recommend giving it a try! 🙂

  6. 6
    alexandra October 20, 2013 at 8:35 pm

    Sounds AMAZING. How many servings is this? Thanks!

  7. 7
    superfoodista October 21, 2013 at 10:35 pm

    Looks amazing and love the Superfood approach and your explanations why it is so healthy!! Beautiful pictures! 😉

  8. 8
    Caitlin October 23, 2013 at 8:38 am

    This looks delicious! Do you think it would work just as well with roasted butternut squash?

  9. 9
    Mary November 5, 2013 at 11:45 am

    i dont have celery root so thought id serve it over garlic-mashed-cauliflower…what do you think?

  10. 10
    kate December 3, 2013 at 3:23 am

    Hi, since the beets are cooled, is this served warm or at room temperature? If not, can they be made ahead, reheated separately and then finished as you stated above? Also how many servings? Thanks!

  11. 11
    julia November 8, 2014 at 1:17 am

    Sounds delicious! What do I pair it with? Do you eat it on its own or like a dipping sauce?

  12. 12
    Lulu Taylor February 1, 2015 at 7:03 pm

    I can’t find almond milk. Is it a strong flavoured liquid? Any substitutes? Could I leave it out without ruining the dish? I do hope you will reply but looking at the above comments it seems unlikely.

    • Camille Styles February 1, 2015 at 8:37 pm

      Hi Lulu! Almond milk can be found at just about any grocery store these days… check in the dairy section, as well as on the shelf next to any milk alternatives. If you don’t have a dairy sensitivity, you can certainly substitute milk here!

  13. 13
    Dawn March 8, 2015 at 4:25 am

    Sounds lovely, how many servings is this for? Thank you

  14. 14
    Philine June 24, 2015 at 3:50 pm

    It was so delicious. Thank you for this great recipe!

  15. 15
    Missy December 21, 2016 at 12:23 pm

    I am going to make this for Christmas Eve for 25 people. How many servings does your recipe give? Thanks

  16. 16
    Christy Armstrong January 23, 2021 at 12:40 pm

    Hello! Do you use fresh oregano, or dried? I’m excited to make this!



Sarah Yates