Gastronomixs

Charred beetroot, bitter lettuces, and dashi butter

Joris Bijdendijk (1984) is the executive chef at RIJKS® restaurant. At the age of sixteen, Joris decided that he wanted to become a chef. After several internships his career launched when he was just nineteen and he started working in Ron Blaauw's restaurant, which bears the same name. In the years that Joris worked there, the restaurant was awarded its first and second Michelin star. 

After working at the restaurant for six years, Joris decided to go to France where he wanted to work with a living legend at a big restaurant that had at least two Michelin stars. After a lengthy search in Paris and Lyon he found Jardin des Senses** owned by brothers Jacques and Laurent Pourcel. Unfortunately the restaurant did not have a vacancy for him at that time, but after six months he was offered a job there and became the restaurant's sous chef. After two years he returned to the Netherlands to start working as the executive chef at Bridges where he was awarded a Michelin star in his first year. In 2014 he left Bridges to start as executive chef at Vermaat Groep and at RIJKS® restaurant where he was awarded a Michelin star in 2016.

At RIJKS® the emphasis is on simplicity and the kitchen is committed to using sustainable and local products. Joris sees it as his mission to develop a new cuisine for the Netherlands, just as René Redzepi had done in Scandinavia. This vision is put to paper in his book Bijdendijk, een keuken voor de lage landen (Bijdendijk's Dutch cuisine) which will be published in November.

Vegetables prepared as if they were meat. This method of preparation beautifully concentrates the flavour of the beetroot and gives it a somewhat salty liquorice taste. This dish is elevated by the addition of the dashi butter.

Serves 4.

Creation by Joris Bijdendijk, RIJKS®, Amsterdam, the Netherlands.

Charred beetroot, bitter lettuces, and dashi butter

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Ingredients

2

 

beetroots

1

tbsp

seru dashi

4

tbsp

sushi vinegar

2

tbsp

water

1

tbsp

white wine, dry

1

tbsp

vintage soya sauce

100

g

butter

30

ml

cream

2

 

mini beetroots, red

8

leaves

Castelfranco

8

leaves

radicchio rosso di treviso

8

leaves

dandelion greens

3

tbsp

basic dressing

8

slices

crosne

Preparation method: charred beetroot
  • Wrap the beetroots in aluminium foil and bake them for one hour in the glowing coals of the barbecue. You can also bake them in an oven at 170˚C for two hours.
  • Peel the beetroot and cut them into equal-sized pieces.
Preparation method: dashi butter
  • Mix all the liquid ingredients and bring them to the boil.
  • Remove from the heat and add the cold butter in cubes to create an emulsion.
Finishing & presentation
  • Season the crosne with vinegar.
  • Place two pieces of the baked beetroot on the plate. Drizzle the dressing over the lettuce and place two leaves of each type of lettuce on each plate.
  • Divide the raw mini beetroot and crosne on the plates and pour over the dashi butter.
  • You can use radish instead of crosne and Dutch butterhead lettuce instead of the Castelfranco.

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