Gastronomixs

Beetroot rocks

By cooking the beetroot yourself, you can ensure that they retain their crispness. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Beetroot rocks

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Ingredients

2

kg

beetroot

375

g

lemon juice

300

g

sugar

675

g

water

 

 

liquid nitrogen

Preparation method

  • Bring the lemon juice, sugar, and water to the boil and set aside to cool.
  • Cook the beetroot until done and allow to cool. 
  • Peel the beetroot.
  • Freeze completely in the liquid nitrogen.
  • Break the frozen beetroot into small rock-like pieces with a saucepan or meat mallet.
  • Marinate the beetroot rocks in the lemon basis. 

Serving suggestions

  • As a component in a composition with yellow beetroot, walnut, and apple. 
  • As a component in a dessert composition with strawberry, white chocolate, and strained yoghurt. 

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