The Super Foodie :: Celery Root with Herbed Beets

By Sarah Yates
Celery Root Puree with Herbed Beets | A House in the Hills for Camille Styles

Celery Root Puree with Herbed Beets | A House in the Hills for Camille Styles

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 Puree with Herbed Beets | A House in the Hills for Camille Styles

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!


Comments (22)

  1. Clara says:

    Oh my goodness I need this dish in my life!

    1. Laurie says:

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

  2. Anna says:

    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. Molly {Dreams in HD} says:

    this sounds amazing!

    Molly {Dreams in HD}

  4. Katie Meyers / Meyers Styles says:

    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. Jame says:

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

    1. sarah says:

      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. alexandra says:

    Sounds AMAZING. How many servings is this? Thanks!

  7. superfoodista says:

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

  8. Caitlin says:

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

  9. Mary says:

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

  10. kate says:

    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. julia says:

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

  12. Lulu Taylor says:

    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.

    1. Camille Styles says:

      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!

      1. Lulu Taylor says:

        OK I will just do milk then. I live on a small island and almond milk is just far too fancy an item for here!

        1. Camille Styles says:

          One other idea if you’d like to try it — making your own almond milk is really simple! Here are step-by-step instructions:

  13. Dawn says:

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

  14. Philine says:

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

  15. Missy says:

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

  16. Christy Armstrong says:

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

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