ingredients

4 shallots
1 tbsp. to s. of umebosis juice (small salted plums from Japan)
4 tbsp. to s. sesame oil
1 beetroot (chioggia variety)
1 yellow beet
1 small pink flesh grapefruit
A few pinches of gomasio

For the velvety:
2 beets crapaudines
2 shallots
1 fennel
1 small pink flesh grapefruit
5 seeds of cardamom
Unrefined coarse salt

Steps

Red and yellow beet carpaccio

Cook the shallots in their skin, placing them in a small ovenproof dish, 20 minutes at 180 ° C and covered. Leave them for another 10 minutes in the baking dish and discover. Once warm, peel them and marinate them in a container with umebosis juice and sesame oil. Peel the beets. Slice them (1 mm) using a mandolin. Peel the grapefruit and remove the segments.

Prepare the soup: peel the beets and shallots. Slice the shallots in the direction of their fibers and cut the beets into small pieces. Slice the fennel too. Peel the grapefruit and remove the segments. Place these ingredients in a casserole, with the cardamom seeds and enough water to reach about 3 cm above the vegetables. Salt and cover until boiling. Then discover partially, continue cooking for about 20 minutes until the vegetables are tender and mix.

Place the slices of the red and yellow beets on each plate, overlapping and alternating. Divide the grapefruit segments and place a shallot per plate. Get their juice and use it to season the carpaccio. Sprinkle with gomasio. Serve with beet cream soup and cardamom.