Beetroot charcuterie

This recipe uses fermentation with koji and smoking with hay to give beetroot a deep, umami-rich flavour. At restaurant Vaderland, they use hay from their own clover field to smoke the beets. Instead of red beetroot, you can also use yellow beetroot.

Creation by Willem Nuijten, restaurant Vaderland, Nuenen, the Netherlands.

Makes 4 beetroots.