Duck Breast with Root Vegetables and Beetroot Puree

Ingredients

• 1 beetroot, cooked, peeled, and cut into 8 pieces
• 30 ml extra virgin olive oil, optional
• 1 teaspoon salt, optional
• ½ teaspoon sugar
• 100 g butter
• 4 sprigs thyme
• 1 garlic clove, peeled and sliced
• 4 baby golden beetroot, quartered
• 4 baby red beetroot
• 2 carrots, cut into batons
• 1 Swede, cut into batons
• 1 Tablespoon white balsamic vinegar
• 2 duck breasts
• 3 g (1 teaspoon) salt, optional
• ½ teaspoon ground black pepper
• fresh thyme leaves
• red vein sorrel