*6-8 people, as an accompaniment to meat pies or duck foie gras terrine Puree: Peel beet (best to wear disposable gloves to save hands), rinse and cut into 1-2 cm pieces. Place in a saucepan, pour enough water to just cover the vegetables. Add a little salt and a good pinch of sugar and cook the beet until completely soft in 45 to 55 min.
Drain, reserving the cooking juices, steam the beet briefly and mash in a hand mixer until smooth. Add butter, whisk, season with salt and balsamic vinegar and finally stir in olive oil.
Pass the puree through a fine sieve (flour sieve), cool and pour into a piping bag with a large nozzle for serving.
For the syrup, boil the collected cooking juices in a saucepan over medium heat until syrupy, then cool.
Sage:
Heat plenty of oil in a deep fryer or possibly a large frying pan to 160 to 170 °C. Rinse the sage leaves, dry them thoroughly and deep-fry them one by one in the hot fat for 20 seconds (caution: danger of splashing!).
The leaves should then be crispy, but still green. Remove from the oil with a slotted spoon and place on the spot between two layers of kitchen roll to keep them nice and level.
To serve:
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