Gastronomixs

Beetroot rocks

By cooking the beetroot yourself, you can ensure that they retain their crispness. 
The liquid nitrogen quickly freezes the beets.

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

Makes 2kg.

Beetroot rocks

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Ingredients

375

g

lemon juice

300

g

sugar

675

g

water

2

kg

beetroot

As needed: 

 

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. 
  • As a component in a cheese dessert, e.g. goat cheese, apple, and pear.

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