Beetroot with Black Lentils Celeriac Cream and Hazelnuts

Ingredients by component

Roasted beetroot

• 700 g beetroot
• 20 ml olive oil
• 15 ml balsamic vinegar
• 3 g salt

Black lentils with shallots

• 180 g dry black lentils
• 80 g shallots
• 15 ml olive oil
• 15 ml lemon juice
• 3 g salt

Celeriac purée

• 400 g celeriac
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.
3. Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.
4. Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.
5. Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.
6. Celeriac purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.
7. Celeriac purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
8. Celeriac purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
9. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
10. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.