Recipe: Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries

the appetizer:

Noma: Time and Place in Nordic Cuisine by René Redzepi includes recipes like Sea Buckthorn and Beetroot Flødeboller; Musk Ox and Fresh Young Garlic, Milk Skin and Caramelized Garlic; and Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries.

Beetroot and Aromatic Seeds,
Red Gooseberries and Dewberries

4 big, long beetroot (beet)

10 red gooseberries
32 dewberries

80g red beetroot (beet) juice
160g red gooseberry juice

Apple balsamic vinegar
Salt
Angelica shoots
Coriander (cilantro) shoots
Lavender flowers
Yarrow flowers
Red onion flowers
Lemon thyme
Fresh seeds of wild parsnip
35g rapeseed (canola) oil

Beetroot

Cook half the beetroot in salted water for approximately 1 hour until tender, and skin them before they cool. Slice thinly on a mandolin, then cut the slices into rounds of 30 mm diameter. Peel the remaining beetroot and slice and cut them in the same way as the cooked ones.

Berries

Top and tail (trim) the gooseberries and cut them in half. Remove any stems and leaves from the dewberries.

Sauce

Mix the 2 juices and heat them to lukewarm.

Serving

Add a drop of vinegar and a sprinkle of salt to each half gooseberry. Place all the berries in a bowl and arrange the finely sliced beetroot, cooked and raw, around them. Crush the angelica and coriander shoots lightly, then sprinkle them and a selection of the flowers and herbs on top of the beetroot. Add the rapeseed oil to the lukewarm sauce, mix, add to the plate and serve.