BEETROOT MOUSSE WITH SPRING VEGETABLE ESCABECHE | BCLIQUOR

Ingredients

• 1 lb (500 g) + 1 red beets, divided
• ½ cup (125 ml) cold water
• 4 tsp (20 ml) unflavoured gelatin
• 2 tbsp (30 ml) unsalted butter
• 2 tbsp (30 ml) red wine vinegar
• 1 tbsp (15 ml) apple jelly
• 1¼ cup (300 ml) Beaujolais red wine
• 2 tbsp (30 ml) olive oil
• ½ cup (125 ml) finely grated Parmesan
• 3 tbsp (45 ml) prepared horseradish
• salt and freshly ground black pepper, to taste
• ⅔ cup (150 ml) grape seed or vegetable oil
• ⅓ cup (75 ml) white wine vinegar
• 1 garlic clove, crushed
• 1 fresh thyme sprig
• 1 medium golden beet or candy cane beet, thinly sliced
• 1 large watermelon radish, thinly sliced
• 1 medium turnip, thinly sliced
• watercress or baby arugula, for garnish