Beetroot Pie

Preparation

Beetroot Pie

1. Start with 350–400g of beetroots. Use a Japanese slicer to cut them into thin slices until you have about 2 meters of beetroot. If a slice is too short, simply overlap it with another.
2. Roll the slices into a pie shape. Cut the roll in half so that the pie measures 3–3.5cm in thickness, and tie it with kitchen string to keep its shape.
3. Vacuum seal the rolled beetroot pie and steam it in the oven at 96°C for 45 minutes.
4. Remove the pie from the vacuum bag and pan-fry it in clear butter until the outside is crispy. Lightly dry it to remove any excess fat, then slice it into 8 portions.

Beetroot Vinaigrette

1. Collect the beetroot trimmings from the slicing process. Vacuum seal them and steam at 96°C for 40 minutes.
2. Juice the steamed trimmings. To the juice, add Xanthan powder, red vinegar, and extra virgin olive oil to create a smooth vinaigrette base.

Pike Roe and Isigny Cream

Smoke pike roe and Isigny cream together for 5 minutes using local woods, rosemary, thyme, and pine. Season the Isigny cream with pepper and fleur de sel.

Beetroot Leaves Kimchi

Prepare kimchi using beetroot leaves, baby mustard leaves, apple, ginger, carrots, salt, and garlic. Let the kimchi ferment for 3 weeks, stirring it every day.

Plating

1. Place one-eighth of the hot beetroot pie on the plate.
2. Top the pie with smoked pike roe.
3. Drizzle two spoons of the cold beetroot vinaigrette.
4. Add one spoon of the smoked Isigny cream on top.
5. Finish the dish with beetroot leaves kimchi.

Enjoy this dish of smoky, tangy, and fresh flavors.