In a glass bowl, mix the shallots with the blueberry vinegar. Let sit for 10 minutes. Add the thyme and
lemon juice. Slowly whisk in the olive oil. Season with salt and pepper and sugar.
Toss the sliced celery root with just enough vinaigrette to lightly coat each piece. Season with salt and pepper and let sit for 10 minutes.
Combine the golden and chiogga beets, orange segments, blueberries and chervil. Add the red beets at the last minute. Mix with vinaigrette.
To serve, place the thinly sliced celery root on a serving plate, overlapping the pieces, until the plate is completely covered in a thin layer. Place a small mound of the beet mixture in the center. Drizzle the celery root with a bit of the vinaigrette. Garnish with candied orange zest.