Beetroot Rose with Smoked Cashew Cream

01

Ingredients

• 4 medium red beets
• 150 g raw cashews, soaked
• 120 ml water
• 1 tbsp lemon juice
• 1 tsp white miso
• ¼ tsp smoked salt
• 120 g blackberries
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 45 g toasted hazelnuts
• 2 tbsp fine breadcrumbs
• 1 tbsp olive oil
• Fresh dill, micro herbs, salt and black pepper

02

Prepare the dish

1. Wrap the beets and roast at 190°C until a knife slides through easily, 45 to 55 minutes. Cool, peel and slice into paper-thin rounds with a mandoline.
2. Blend the cashews, water, lemon, miso and smoked salt until completely smooth. Pass through a fine sieve and chill in a piping bag.
3. Reserve four blackberries. Simmer the remainder with vinegar, maple syrup and two tablespoons water for 5 minutes. Blend, strain and reduce until the gel holds a soft dot when cooled.
4. Pulse the hazelnuts into coarse crumbs. Toast with breadcrumbs, olive oil and a pinch of salt until fragrant and crisp.
5. Overlap beet slices in a long strip, roll tightly, then gently open the upper edges to resemble rose petals. Make four roses.