Beetroot rose

4 even sized	beetroots
	olive oil
	salt

Place the beetroots on a piece of aluminum foil and drizzle some olive oil on top. Now season with salt and then wrap the beets as tight as possible. Then bake them at 180 degrees Celsius for around 70 minutes. Once they’re cooked take them out of the oven and let them cool down for 5 minutes. Then remove the peel. This is best done when still hot. Now let them cool down in your fridge. After that slice them in thin slices on a mandolin. The slices need to be around 3 to 4 millimeters thin. Then stack the slices and cut them with a small round cutter. Keep the trimmings for later to make the cream. Now once you’ve done that place the beetroot rounds overlapping on a piece of foil. When no more rounds fit start rolling them up and continue laying and rolling till you’re happy with the size. Then cover it completely and portion the rose in half. Be very gently! Now remove the foil and cut the rose once more in half. Again be very gentle so you don’t waste all the hard word you just did. Each whole unportioned rose is enough for 4 dishes.

Recipe used in venison & beetroot dish