1. Season the beetroots whole, wrap them in foil and roast at 160°C until cooked. Peel and cut in 6mm dices.

2. Cook the beetroots whole in the water, vinegar, sugar and spices until soft.
3. Cool down and slice thinly with a mandoline.

4. Put the beetroots in a sous vide bag and cook in a circulator at 85°C for 3 hours. Blend it into a puree. Put a third of the puree in a pot with the agar and boil it for 2 minutes. Spread this puree on a lightly oiled acetate sheet and dehydrate. Cut in strips and deep fry.

5. Prepare the alginate bath in advance, combining alginate and water with a hand blender and letting it sit.

6. Blend liquorice, water, gluconalactat and xantana until smooth. With the help of a syringe make droplets of the liquorice mix on the alginate water. Let it sit for a couple of minutes and rinse in clean water. Use immediately.

7. Melt the feta cheese in the cream. Add mustard and sieve it into a siphon gun. Charge twice.

8. Season the diced beetroot with horseradish, salt, pepper, extra virgin olive oil and lemon to taste. Using an 8cm metal ring, place the beetroot in the centre of the plate. On top of the beetroot, add the caviar, espuma, sliced pickled beetroot and beetroot chips. Finish with roasted hazelnuts and micro watercress. Using a smoking gun and a cloche, smoke the dish with apple wood chips and remove the cloche in front of your guests for that extra wow-factor.