Beet Rose with Celery and Shallot Cream

Clean the celery by removing the outer fibrous part and chop it coarsely. Finely chop the shallot.

Heat a drizzle of extra virgin olive oil in a pan and sauté the shallot for a couple of minutes.

Add the celery and a pinch of salt, then after 3 minutes, cover with vegetable broth and cook for 10-15 minutes.

Add the celery leaves and cook for another 3-4 minutes.

Blend everything, and if desired, add a bit of xanthan gum to prevent separation. Pass through a sieve and keep warm.

Clean the beet, use a tool to cut it into a thin sheet, and shape into rose petals using cookie cutters of different sizes.

Use the beet scraps to make an extract and add it to vegetable broth.

Cook the beet petals in the extract and vegetable broth for about 20 minutes.

Remove the petals and reduce the liquids.

Form the rose by adding one petal at a time and brush with the beet reduction.

Serve the beet rose with the celery cream, garnished with herbs and seasonal flowers.