Roasted Beet Salad with Celery Root Puree and Pea Shoots – Moveable Feast

Ingredients

• 1 ½ pounds golden and/or red baby beets (about 12)
• 2 tablespoons olive oil, divided, plus additional for serving
• Kosher salt and freshly ground black pepper
• 1 tablespoon sherry vinegar
• 2 small celery root (about 2 pounds), peeled and cut into ¾-inch cubes
• 2 cups whole milk
• 1 ¼ cups water
• 3 sprigs thyme
• 1 large handful (about 2 ounces) pea shoots
• ¼ cup (lightly packed) parsley leaves
• 1 scallion, thinly sliced crosswise
• ⅓ cup roasted sunflower seeds