Red beets: 350g, washed and peeled
Floury potatoes: 250gr, washed and peeled
Chickpea flour: 40gr
Mild olive oil: 1 tbsp
Thyme: 1 tsp
Apple cider vinegar: 10gr
Miso paste: 1tsp (mild)
Kosher salt
Freshly grated nutmeg
Butter: 50gr, plant-based
Black pepper
Capers: 50gr
Salad: greens
Horseradish root: grated
This recipe from Danish chef Rasmus Kofoed - chef and partner at Geranium, the number 2 ranked restaurant on the World's 50 Best - appears on the menu of his acclaimed Angelika restaurant. Angelika has an entirely plant-based menu and is named after the chef's mother.
Method
Finely grate the beets and the potatoes, then place them in a kitchen towel. Over the sink, squeeze as much water as possible out of the beets & potatoes.
Place the beets and potatoes in a bowl with olive oil, chickpea flour, salt, and ground nutmeg. Once combined, place approximately 80g per piece on a baking pan lined with baking paper, or on a baking mat (silpat) and shape them flat and round. Bake in the oven for about 20 minutes. at 130° in a baking pan with a lid.
Remove the beetroots from the oven and allow them to cool. When ready to serve, fry them in a pan with some plant-based butter.
Season with sea salt & freshly ground black pepper. Serve them with capers, green and spicy salad leaves, and freshly ground horseradish.
