Peel the beets with a vegetable peeler and cut into wedges.
Mix beetroot with 2 tablespoons olive oil, salt and pepper. Place in a casserole dish or ovenproof grill pan and roast in the oven on the middle shelf for 30 to 40 minutes. Stir occasionally.
Peel and coarsely dice the shallots. peel garlic. Put both in the oven with the beetroot after 20 minutes.
Whisk together the balsamic vinegar, maple syrup, thyme, tarragon and a tablespoon of olive oil. Put aside.
Celery puree:
Clean the celeriac, peel and cut into cubes of about 2x2 cm.
Peel and roughly dice the potatoes.
Peel and dice the garlic.
Heat the olive oil in a large enough saucepan over medium-high heat and briefly sauté the garlic. Now add the celery and potato pieces, coconut milk, vegetable broth. Season with salt and pepper. Bring everything to a boil, reduce the heat and cover the celery and simmer gently for about 15 to 20 minutes.
Remove the pot from the stove and puree. You can do this with a potato masher, but to get a very fine and creamy puree you should use a hand blender or, if you have it, a blender. (PS: You should never puree mashed potatoes with a machine, it gets very greasy)
Finishing and Serving:
When the baked beetroots are done, add the balsamic vinegar mixture to the beetroot and mix it up a bit. Now put it in the oven for another 5 minutes.
To serve, put some celery puree on a plate or in a bowl and top with the roasted beets.
Serve with fresh herbs, microgreens or rocket salad.