Roasted Celeriac Salad 

Make the most of your celeriac with this roasted celeriac salad recipe – sure to become a new cold-weather go-to. The chopped red onion is lightly pickled in the red wine vinegar dressing and the celeriac roasted until caramelised. It’s easy to toss together, vegan, and totally delicious!


  • No parsley? Swap for kale. 
  • No celeriac? Try with parsnips instead. 
  • No puy lentils? Use quinoa, wild rice or black beans. 
  • No thyme? Try with rosemary or oregano.
  • No red wine vinegar? Swap for lemon juice or apple cider vinegar.

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: 2


1 Celeriac

1 tbsp Dried thyme

2 tbsp Olive oil

20 g Parsley

200 g Cooked puy lentils

Salt & pepper

For the dressing:

1 Red onion

1 Garlic clove

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar


  1. Preheat the oven to 200 C/180c fan/gas mark 6. Peel and cut the celeriac into 2cm thick cubes. In a baking dish, mix the celeriac, thyme, olive oil and a generous pinch of both salt and pepper. Roast for 35-40 minutes, until tender and golden.
  2. In the meantime, finely chop the red onion and garlic clove. Then combine the red onion, garlic, extra virgin olive oil and red wine vinegar in a small bowl. 
  3. When the celeriac is cooked, add the cooked lentils, chopped parsley and dressing. Mix well and season to taste with salt and pepper. Enjoy! 
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How to store

Allow the salad to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.

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