Finishing touches and plating: 200 g of navel orange (with grated skin) 3 leaves of celery
•Grab a soup dish with a diameter of 13 cm on the inside and a golden exterior edge. Place 7 g of beet brunoise and 2 g of orange brunoise. Add a pinch of chopped coriander. Add 20 g of beet jelly on the bottom and refrigerate. •Before serving, arrange the orange and beet triangles on top of the jelly. Grate a bit of orange zest on top and add a few leaves of celery.