Preheat the oven to 200°C upper/lower heat. Remove the stems and leaves of the beetroots, wash the tubers well and half them. Give the beetroots into a cast-iron pan (or another pot suitable for the oven), mix them with ½ tsp. salt and 1 tbsp. canola oil and cook them covered for about 40 minutes.
Meanwhile, peel and dice the celeriac. Heat some canola oil in a small pot and braise the celeriac covered and at low heat for 10-15 minutes. Stir every now and then, so it won’t burn. Roast the sunflower seeds until they start scenting. Finely blend the celeriac, seeds and water with a blender and season with salt. Half and pit the cherries. Finely chop the garlic. Heat some canola oil and sweat the garlic. Deglaze with red wine, and add the cherries and maple syrup. Let it boil down for about 5 minutes at medium heat, add the beetroot and, if you like, some small beetroot leaves and stems, and mix with the cherries.
Dress the beetroot and cherries in the celery puree.

FoR 2 Servings

6 small beet roots

salt

virgin canola oil

200 g celeriac

50 g sunflower seeds

100 ml water

300 g (sour) cherries

1 small clove of garlic

50 ml red wine

1 tbsp maple syrup