Leek and Beets with Oenogarum

• 250 g raw beetroot
• 250 g trimmed leek
• 1 tbsp

Scrub the beetroots and trim them top and bottom without cutting through into the body of the root. Boil them in water until tender and then cool sufficiently to peel and chop them into chunks. Trim the leeks and slice into a similar size. Steam or boil the leeks until cooked, reheat the beets and combine the two at the last minute. Blend the passum and fish sauce and add the roasted and