There are three sauces on this dish, as you can see. A yellow beet vinaigrette, pickled red beet creme fraiche and a burdock root puree. There is also a red beet powder.
The yellow and chioggia beets and the celery root were all oven roasted, sliced and punched into circles with a small ring mold. I sprinkled them with some maldon sea salt after plating. Pretty simple and straight-forward.