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Beetroot and Aromatic Seeds,
Red Gooseberries and Dewberries

Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries

 

Beetroot

Cook half the beetroot in salted water for approximately 1 hour until tender, and skin them before they cool. Slice thinly on a mandolin, then cut the slices into rounds of 30 mm diameter. Peel the remaining beetroot and slice and cut them in the same way as the cooked ones.

Berries

Top and tail (trim) the gooseberries and cut them in half. Remove any stems and leaves from the dewberries.

Sauce

Mix the 2 juices and heat them to lukewarm.

Serving

Add a drop of vinegar and a sprinkle of salt to each half gooseberry. Place all the berries in a bowl and arrange the finely sliced beetroot, cooked and raw, around them. Crush the angelica and coriander shoots lightly, then sprinkle them and a selection of the flowers and herbs on top of the beetroot. Add the rapeseed oil to the lukewarm sauce, mix, add to the plate and serve.

 

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This page created April 2011