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Ingredients

  • 2 whole beetroots (fresh or cooked)
  • ½ a celeriac
  • 2 garlic cloves
  • 1 onion
  • sprig of thyme
  • butter or olive oil
  • rucola
  • hand of grated parmasan

some olive oil for dressling

  • some olive oil for dressling

Method

  • STEP 1
    Cook the fresh beetroot for over 1 hour. Slice the celeriac into dices and cook sepertly from the beetroot till tender in vegetable stock with the onion, 2 garlic cloves and sprig of thyme. When ready mash the celeriac with a bit of butter or some olive oil and trow in a large amount of parmasan.
  • STEP 2
    Peel and slice the beetroot in to slices.
  • STEP 3
    take a small bowl and start layering starting with the beetroot, rucola, mash and beetroot again and so own.
  • STEP 4
    turn the bowl on a plate, dizzle some olive oil over the creation and decorate with the left over parmasan.
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