4 medium sized beetroot (about 700g)
240 gram sea bream or sea bass thinly sliced
3 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
10 gram roasted garlic
50 ml Mirin
40 ml white wine vinegar
40 ml water
40 gram Miso
2 C rocket greens
2 Tbsp fresh feta cheese
2 Tbsp chopped fresh mint or Vietnamese mint
100 ml olive oil
10 ml lemon juice
Salt and pepper
Vinaigrette: Whisk the garlic, mirin, vinegar, water and miso together to make a smooth paste. Whisk in olive oil and drops of lemon juice to taste. Season with salt, pepper and sugar.
Beetroot: Preheat oven to 200 degrees Celsius.
Trim beetroot and place in a roasting pan. Brush with one Tbsp of oil and sprinkle with salt and pepper. Roast for one hour or until very tender. Remove, cool and peel.
Slice very thinly on a mandolin or with a sharp knife.
Arrange the beetroot and sea fish slightly overlapping in a petal pattern on 4 dinner plates.
Drizzle with miso vinaigrette.
Sprinkle with salt and pepper.
Toss rocket in a bowl with miso vinaigrette. Arrange in a small pile in the middle of the beetroot