Instructions

1. Preheat oven to 375°F (190°C).
2. Wash and pat dry sunchokes. Slice them in half and chop into 1-inch pieces. Toss with a splash of oil, a bit of salt and black pepper.
3. Wrap beetroot into aluminum foil. Transfer sunchokes onto a lined baking tray, spreading evenly and put beetroot next to them. Bake for 12 minutes. Then give sunchokes a little stir and bake for another 12 minutes until golden brown.
4. Remove sunchokes along with parchment paper or baking mat depending on what you’re using. Return beetroot into the oven to cook through for another 30 minutes or until it’s done.
5. While vegetables are baking make the sauce. Pour balsamic vinegar into a small saucepan and bring to simmer. Let it reduce in half, add chocolate, pinch of salt and cayenne pepper. Stir until chocolate is fully dissolved, switch off the heat and let it cool completely.
6. At the same time prepare the buckwheat. Heat oil in a pan over medium heat. Sauté onion and garlic until soft and translucent. Take out half and save for later. Add buckwheat, vegetable stock and season with a little bit of salt. Bring to boil, reduce the heat, cover and cook on low heat for 10-15 minutes until all liquid is absorbed.
7. Meanwhile blitz walnuts and water in a high speed blender until smooth. Strain through a fine mesh strainer or nut milk bag.
8. When buckwheat is done stir in walnut cream, cover and set aside.
9. In the same blender process roasted sunchokes, remaining sautéed onion and garlic, plant-based milk, salt and pepper into a smooth purée. Add 1 tablespoon of milk at a time until you reach the desired consistency.
10. Lastly peel roasted beetroot, cut it in half and slice.
11. To assemble the dish spoon half of the purée in a middle of a plate. Then using culinary ring place creamed buckwheat on top. Garnish with sliced beetroot and chocolate balsamic sauce to taste.