1 1/4 l. beets – red, gold, Chioggia – your preference
1 tbsp extra-virgin olive oil
3 tbsp butter
1 lb celery root
2 sprigs of thyme
Freshly ground pepper
1 . vegetable stock
1/4 c goat cheese
1/4 c chopped walnuts
Get the beets going.
Preheat the oven to 350 degrees F. In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced.
Cook the celery root.
In a large, deep skillet, heat 2 tablespoons of butter. Add the celery root and thyme sprigs, and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes. Add the remaining stock, 1/4 cup at a time, and cook until the celery root is tender, 8 to 10 minutes total. Turn off heat.
When beets have cooled, peel and cut into small wedges.
Add chopped beets to skillet stir until warmed through, about 2 minutes. Discard the thyme sprigs. Season with salt and pepper.
Put beets & celery root into a large casserole. Sprinkle with walnut and goat cheese. Serve immediately.