1.8 kg mixed beetroot (red, yellow, candy beets)
For the dressing:
10g mustard
10g horseradish
1 tbsp honey
40ml apple cider vinegar
100ml walnut oil
10g salt
10g sugar
600ml vegetable broth
½ shallot, finely chopped
1 garlic clove, crushed
a bit of tarragon, chopped
100g coriander, chopped
For the chutney:
3 tbsp sugar
100g quinces
1 chili
20ml white wine vinegar
For the falafel:
300g lentils
1 medium onion, peeled + chopped
1 tbsp coriander seeds
1 tbsp cumin seeds
½ bunch parsley
1 tbsp baking soda
2 tbsp tahini
2 tbsp Rimoco lemon curry spice
Oil for frying
For the vegan mayo:
20ml pea- or soy milk
200g hemp oil
1 tsp white balsamic vinegar
1 tbsp mustard
To finish:
50g walnuts
20g poppy seeds
Rimoco Dukkah mix
cress (e.g. nasturtium, rocket and pea cress)
edible flowers (mallow, marigold, nasturtium, borage)
Serves 4
Start a day in advance by putting the lentils into a bowl and cover them with water. Leave to soak overnight. Prepare the vinaigrette: mix all the ingredients except for the coriander in a jar and leave to infuse overnight.
The next day, preheat the oven to 170°C. Peel the beets and place on a baking tray. Sprinkle with salt and roast for approx. 1 hour until tender. Add the walnuts to the oven for the last 15 minutes, to roast. Once done, set aside to cool.
For the mayo: Pour the pea- or soy milk into a tall, narrow container, add a little salt, pepper, the light balsamic vinegar and mustard. Start mixing with a hand blender, slowly pouring in the hemp oil to form an emulsion. Fill into a piping bag and refrigerate until needed.
For the chutney: finely dice the quinces finely and chilli. Caramelize the sugar with ½ tbsp water in a pan Deglaze the caramel with vinegar and add the quinces and chilli. Simmer for 15-20 minutes until soft.
Pour the vinaigrette through a sieve, discarding the solid ingredients. Add the coriander and mix with a stick blender until smooth.
For the falafel: Drain the lentils and put into a food processor. Toast the coriander and cumin seeds until fragrant, crush in a pestle and mortar and add to the lentils in the food processor. Add the onion, parsley, tahini, baking soda and lemon curry and mix until you get a slightly crumbly mass that holds together when pressed. Add 1-2 teaspoons of water if needed.
Shape the falafel mixture into walnut-sized balls and deep-fry in 180°C oil until golden brown. Drain on kitchen paper.
Thinly slice the roasted beets on a mandolin and arrange on four plates. Sprinkle with some salt and dukkah, then drizzle with coriander vinaigrette.
Crush the poppy seeds in a mortar and pestle, and sprinkle with the walnuts over the carpaccio.
Pipe small dots of mayonnaise on the carpaccio and add 3 small quenelles of chutney and 3 falafel on each plate.
Decorate the finished plate with cress and edible flowers and serve.
