In a unique way prepared beetroot will surprise you with its rich flavour and texture. Just keep in mind that this dish will require lots of your patience.

1. Cut the medium sized beetroot into quarters and boil them until tender. Dry the cooked beetroot quarters in a preheated oven at 58° C with the convection fan on for 24 hours until the roots are completely dry and firm.

2. Squeeze the juice out of the 1kg of beetroots. Bring the juice to a steam on a low heat until a little bit less than half of the liquid evaporates.

3. Add the dried beetroots to the pot with the juice, bring it to a boil and simmer. The dried beetroots should absorb the rich-flavoured, highly concentrated juices. Simmer until the beetroot chunks look like gummy bears – soft and juicy.

4. Place prepared beetroots on a grill and smoke them for a few minutes in the embers, mixed together with the fir needles.

5. Season the beetroot with fresh herbs such as thyme, orange calendula and lemon verbena.