Beetroot Mille-Feuille, Citrus, Dill Oil
Beetroot cooked and stacked in even discs, with citrus segments and a dill oil cutting the earthiness.
Beetroot is sweet and earthy and can sit heavy on a plate unless something is pulling in the other direction. Citrus does that job better than vinegar because it brings perfume as well as acid.
Cutting the discs to one size is fussy work, but a stack that leans reads as an accident.
