![](https://media1.agfg.com.au/images/recipes/2496/hero-400.jpg)
Coffee and cocoa:
30g sugar
50g almonds
40g flour
40g cocoa
20g coffee
60g butter
Beetroot:
500g beetroot
Sauce:
150mL beetroot juice (reserved from above)
150mL redcurrant juice
8g cornflour
Red Wine Vinegar Granita:
100mL beetroot juice
30mL red wine vinegar
Olive Oil Powder:
20mL olive oil
20g malto
Garnish:
Bull's blood
Watercress
Persian feta
Coffee and Cocoa:
Melt butter and combine with ingredients in a bowl and mix through. Spread evenly onto a baking tray and cook for 30 minutes at 160 C. Allow to cool then crush with a fork.
Beetroot:
Scoop with Parisienne scoop then steam gently in its own juice. Once cooked reserve juice for below.
Sauce:
Combine juices in a saucepan and bring to the boil. Add cornflour and boil for a further minute. Remove from heat and allow to cool.
Red Wine Vinegar Granita:
Combine beetroot juice and red wine vinegar and freeze. Once required for plating, scrape with a fork.
Olive Oil Powder:
Place oil in a bowl, add malto and stir to incorporate.
Garnish:
Spoon the coffee and cocoa into a bowl. Add the beetroot balls and cover with sauce. Top with crumbled Persian feta and grated granita. Finish with olive oil powder and cresses.