Salade van rode bieten en rode vruchten

Cook the red beets until cooked and cut 4 strips per person. Keep them separate.

Chop the basil leaves very finely. Boil the beet juice with the raspberry coulis and sugar. Add the agar and let it boil for another minute. Sieve the jelly, stir in the chopped basil and pour the jelly in a form of 8 x 26 cm, covered with plastic foil. Let the jelly in the mold stiffen in the refrigerator.

Let the beet juice and sugar reduce until the liquid becomes slightly syrupy. Add the balsamic vinegar and pass the sauce through a very fine sieve. Allow to cool. Sprinkle roasted pine nuts around the beet jelly.

Sift the icing sugar and mix the egg whites into glaze. Unroll the puff pastry and roll a 15 x 20 cm slice of it. Brush the dough with the glaze. Place the dough slice in the freezer until the dough is cold and bake it in a 200ºC oven.

Remove the beetroot jelly from the mold and cut 1 slice per person. Place a slice on each plate. On the top, lay the strips of beetroot, raspberries, sliced strawberries, halved and pitted cherries, blueberries and sprigs of basil cress. Mix the mascarpone with the honey. Spoon the red beet sauce and the mascarpone next to the fruits. Place the strips of puff pastry around.