Jewelled Spelt Salad inside a whole Roasted Celariac

by Zarina
Jewelled Spelt Salad inside a whole Roasted Celariac

If there were an award for the ugliest and most alien-looking vegetable, then celeriac would be way up there. The poor humble root vegetable is so so underrated.  In fact, it is so versatile it can be roasted, mashed, or grilled and, when cooked, develops a lovely sweetness.  It tastes similar to a turnip but has a celery-like freshness and goes beautifully in this salad.  

Please don’t waste the insides. I made a snack by slicing it up (unevenly) and roasting it with olive oil, garlic and onion granules, salt, and pepper until crisp. 😋

Jewelled Spelt Salad inside a whole Roasted Celariac

Jewelled Spelt Salad inside a whole Roasted Celariac

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 whole celeriac
  • Oil for cooking and dressing salad
  • 200g spelt cooked to packet instructions
  • 2 courgettes
  • 1 aubergine
  • 1 yellow pepper
  • 1 red pepper
  • 1 small handful of parsley chopped fine
  • 1 small handful of mint leaves chopped fine
  • 1 onion chopped fine
  • 100g kale chopped fine
  • 40g goats cheese or vegan cheese
  • Salt, pepper, chilli flakes


  1. Pre-heat oven to 200°C 
  2. Scrub celeriac, do not peel, dry, cover in foil, roast in oven 1 hour
  3. Remove, let cool, hollow out inside leaving a 1cm rim, set aside filling for another use
  4. Brush celeriac with oil, season with salt, pepper, chilli flakes, roast 20-30 mins until cooked through and golden, set aside, cool 
  5. Sauté onion and kale in oil until soft, set aside
  6. Slice and salt aubergine for 20 mins to draw out water. Pat dry, place on the oven tray, brush with the olive, season, and roast or grill until slightly charred
  7. Slice courgette and peppers, place on an oven tray and repeat the process
  8. Cut all vegetables into small cubes, mix with spelt, onions & kale, herbs, and olive oil
  9. Add salt, pepper, and chilli flakes to taste
  10. Put celeriac in serving dish, tightly pack salad in, spoon remaining over, top with goats cheese.
  11. Slice into wedges
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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