Separate leaves and stems from beetroots; clean thoroughly.

Mix flour, salt, and water into a dough. Roll it out and wrap the beetroots inside.

Bake at 200°C (390°F) for 50 minutes.

Remove from dough and peel while still warm.

Sauté ½ chopped onion in butter and sugar until caramelized. Add 250g of cooked beetroot chunks, sauté for 5 mins, deglaze with balsamic vinegar and vegetable broth. Reduce fully, then blend until smooth with a pinch of xantana.

Glaze the remaining chopped onion in oil and salt for 30 minutes until soft. Mix with a spoonful of the beetroot cream.

Blend beetroot stems, 25g balsamic vinegar, 15g ginger syrup, soy sauce, and salt. Strain through a coffee filter in the fridge.

Blend basil leaves and oil until the friction heats it to 65°C. Strain through a paper filter.

Slice a raw beetroot very thin on a mandolin and cut into perfect circles. Marinate these in the stem broth for 30 minutes.

Use a round cutter to pipe a thin, perfect circle of beetroot cream onto each plate.

Place a teaspoon of filling in the center of a marinated beetroot slice. Fold into a 'triangle' shape by pressing three points together. Place 3 dumplings in the center of the cream.

Add slices of fresh strawberries, small pieces of the salt-baked beetroot, and dots of balsamic gel.

Garnish with small beetroot leaf cut-outs. Tableside, pour the stem broth and a few drops of basil oil around the dish.