Mateu Casañas, Oriol Castro & Eduard Xatruch’s Beetroot and Fruit Salad with Garlic Sorbet

Ingredients

• 400g almonds
• 500g water
• 400g almond milk (from above)
• Salt
• 50g water
• ½ sheet of 2g gelatin
• 1 fresh beetroot
• 200g water
• 200g cooked beetroot
• 300g cooked beetroot purée (from above)
• 1.5 leaves of 2g gelatin.
• freshly ground black pepper
• 1 load of N2O
• 1 ½ liter capacity siphon
• 100g cooked beetroot purée (from above)
• 50g of olive oil
• 100g extra virgin olive oil
• 6 cloves of garlic
• 40g natural yogurt
• 8 strawberries cleaned and cut in half
• 5g bitter almond oil
• Salt flakes
• 20g of roasted green pistachios, chopped
• 20 beet sprouts
• 20g balsamic vinegar