Textures of beetroot with honey truffle goat's cheese and horseradish cream

BABY BEETROOTS:

• Wash the baby beetroots and place each type into a different vacuum bag. Add 10ml malted vinegar and 5g sugar to the classic baby beetroot, seal the bag. Add a squeeze of lemon juice and one sliced chilli to the candied baby beetroot, seal the bag. Add 10ml honey and a pinch of cumin to the golden baby beetroot, seal the bag.
• Put all three bags into the water bath and cook at 55°C for one hour until the beetroots start to become soft. Take the beetroots out of the vacuum bags, peel them and keep to one side.

BEETROOT GEL:

• Peel and juice the raw beetroot, pass through a strainer and bring the juice to the boil. Stir in the agar-agar. Allow to cool to form a beetroot gel before placing it into a squeezy bottle.

CRISP AND POWDER:

• Peel the candied beetroot. Slice very thin on a meat slicer, place on a tray and put into the dehydrator or under the hot plate lights for six hours until completely dry to form a beetroot crisp. Peel, dice and completely dry out the other beetroot. Blend the dried beetroot to a powder.

GARNISH:

• Thinly slice the bread, season and allow to dry to form a crisp.
• Pick, wash and spin the frisée salad. Reserve the celery leaves and olive oil for plating.

HORSERADISH CREAM:

• Whip the double cream, season and add the finely grated horseradish. Place into a piping bag.

GOAT’S CHEESE MOUSSE:

• Place the goat’s cheese truffle oil and honey into a blender, slowly blend to a smooth paste. Season to taste.

TO SERVE:

• Place three small quenelles of goat’s cheese mousse in a row in the middle of the plate.
• Slice the baby beetroots in different shapes and arrange on and around the quenelles.
• Garnish with the frisée salad, celery leaves, beetroot gel and horseradish cream.
• Add the beetroot and rustic bread crisps.
• Sprinkle a little extra virgin olive oil and beetroot powder over the plate.