Place the figs on a tray and fire in a wood-fired oven until slightly soft and caramelised. Alternatively,
Wash the baby beetroots and place in a pot of boiling water. Boil the baby beetroots for 25–30 minutes until tender. Remove from the pot once cool enough to touch, then peel. Vacuum pack the beetroots with the pickling liquid and refrigerate. Cut individual beetroots in half before serving.
To assemble, warm the figs and plate as shown, finishing each plate with 3 amaranth leaves.
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