Roast Beetroot and Celeriac Salad

In this recipe I bake off the beetroots. When beetroots are baked they tend to shrivel a little. To stop them from shrivelling you can boil them but I find this removes the earthy taste that I love.

For the vegan Mayonnaise

2 cloves of garlic
1 tbsp Seeded mustard.
2tbs apple cider vinegar
1 cup of soy milk
1 to 1 ½ cups veggie oil

For the Salad

3 to 5 Fresh Beetroots
Pinch of salt
Crack of pepper
1 to 2 Celeriac Roots
Artichoke Hearts in oil

1. To make the vegan mayonnaise put the garlic, seeded mustard and the cider vinegar into a jug with the soy milk. Blend this up with a stick blender until it is all incorporated.
2. Slowly add the vegetable oil and continue to blend until the Mayonnaise starts to thicken. For a thicker mayonnaise blend in more oil
3. Scrub the beetroot and cut it in half and then into slices.
4. Take 1 beetroot to make the crisps. To do this put the beetroot though a mandolin on one of its finest settings and deep fry.
5. Oil the beetroots, and add some salt and pepper and bake in the oven until they are cooked.
6. Taking a sharp knife, remove the skin of the celeriac and then using a mandolin slice cut it into the fine strips. If you don’t have a mandolin you can grate the celeriac instead
7. Take some vegan mayonnaise and place it in a bowl. Add the celeriac and toss to evenly coat it.
8. Taking a handful place it in the centre of the plate.
9. Remove the artichokes from their oil and slice and place around the base of the celeriac alternately with the beetroot.
10. Top off the dish with some beetroot crisps.
11. Drizzle some of the Artichoke oil over the top of the dish and serve.