Beetroot Dumpling

This dish is a great example of zero wastage. Beetroot is sliced raw and compressed, while beetroot trimming is juiced down and made into a pickling stock. The skin is peeled, fried, then dried into a crumb and mixed into the cheese hazelnut praline filling.

Serves 10 Prep time 2 hours + 4 hours marinade Cook time 2 hours 30 minutes

cheese filling 750ml milk

100ml cream 32.5ml lemon juice 10g salt

» In a pan, boil milk and cream to 95°C. Then add lemon juice and let the mixture boil for 2 minutes.

» Set aside for 15 minutes, allowing the curds to curdle up.

» Once it is set, pour off the whey and keep the curd. Add more salt if desired and blend until smooth.

beetroot pickle

200g white balsamic vinegar 100g water

100g sugar

250g beetroot, sliced

» In a pot, bring all ingredients (except beetoroot) to a boil before cooling it down to room temperature.

» Marinate the sliced beetroot in pickling liquid for four hours.

» Wrap beetroot with cheese filling.

yuzu ponzu gel

175ml yuzu juice

1 liter water

88g sugar

33ml white soya sauce 33ml mirin vinegar 25g agar powder

» Pour all ingredients into a pot and bring them to a boil.

» Boil for 10 minutes to dissolve the agar powder and stir well

» Once done, pour the mixture in a tray and let it cool down before setting it in the fridge.

» Place the chilled mixture in a blender and blend until it achieves a gel-like texture.

beetroot dressing

1 liter beetroot juice 40g xanthan gum 10g salt

10g sugar

50ml olive oil

» Mix all ingredients, except olive oil, together and blend.

» Split the beetroot dressing with 50ml of olive oil and plate accordingly.