Beetroot Rose

Directions

• Wrap the beetroots first in baking paper, then in foil.
• Roast at 180°C for about 1 hour, or until tender when pierced.
• Prepare the pomegranate sauce and set aside.
• Once baked, remove the skins using a towel.
• Slice the beetroots thinly (about 3 mm) with a mandolin.
• Cut the slices into rounds with a ring cutter, then halve them.
• Place the slices in a tray and pour over the warm pomegranate liquid. Let infuse for at least 3 hours, preferably overnight.
• Drain the slices on a rack or towel to remove excess liquid. Season with salt.
• Reduce the remaining pomegranate liquid in a pan until slightly thickened — this will be the glaze.
• Transfer the goat’s cheese purée to a piping bag.
• Form the beetroot rose as shown in the video, layering the slices to resemble petals.
• Finish the pomegranate reduction with a knob of butter for shine.
• To plate, brush the beetroot rose with the glaze and spoon extra sauce around. Pipe dots of goat’s cheese and garnish with micro herbs. Serve immediately.