Peel the carrot and cook in salt water until al dente. Remove from the water, allow to cool, and cut into slices. Rinse the celery, removing any existing threads, and cut into slices. Peel the celery root and cut into 0.5 cm cubes.
Peel the onion and garlic. Cut the onions into rings and slice the garlic. Heat 3-4 tablespoons of oil in a pan. Saute the celery, garlic, onion and celery root for 3-4 minutes.
Deglaze the mixture with the vinegar. Remove the pan from the heat. Mix in the bay leaf, peppercorns, honey, remaining oil and oregano. Season with salt. Add the carrot slices. Place everything in a bowl and marinate for 24 hours. Serve sprinkled with the pine nuts.