Nordic Earth & Berry Platter: A Noma-Inspired Beetroot & Blackcurrant Replication

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   **Prepare Roasted Beets:** Wash 2-3 medium beetroots thoroughly. Drizzle with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Wrap each beet individually in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, or until fork-tender. Let cool completely, then peel and cut into varied shapes (wedges, chunks, or slices).

3. 3

   **Prepare Quick-Pickled Beets:** Wash 1 medium beetroot. Using a mandoline or a very sharp knife, thinly slice it into rounds. In a small saucepan, combine apple cider vinegar, 1/4 cup water, 2 tbsp granulated sugar, 1/4 tsp salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and pour the hot pickling liquid over the sliced beets in a heatproof bowl. Let marinate for at least 30 minutes, or up to several hours, at room temperature.

4. 4

   **Prepare Raw Shaved Beets:** Wash the remaining 1 medium beetroot. Using a mandoline or a vegetable peeler, shave very thin ribbons or rounds. Place in a small bowl, drizzle with a tiny bit of olive oil, a pinch of salt and pepper, and gently toss.

5. 5

   **Prepare Blackcurrant Coulis:** In a small saucepan, combine frozen blackcurrants, 2 tbsp water, and 1 tbsp granulated sugar. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the berries have burst and softened. Mash with a fork or use an immersion blender for a smoother sauce. Taste and add more sugar or lemon juice if desired. For an extra smooth coulis, pass it through a fine-mesh sieve. Let cool completely.

6. 6

   **Assemble the Dish:** On individual plates or a large serving platter, artfully arrange the different beet preparations: roasted beet pieces, quick-pickled beet slices (drained), and raw shaved beet ribbons. Dot small spoonfuls of the cooled blackcurrant coulis among the beets. Add small dollops of crème fraîche or Greek yogurt.

7. 7

   **Garnish and Serve:** Finish the dish by sprinkling generously with fresh dill and toasted, chopped hazelnuts. Serve immediately.