Sourdough-pickled beet (I)

I’m leaving peeled beetroots in sourdough starter to pickle, inspired by a conversation with a chef at Kadeau in Bornholm, Denmark. 

Not sure how long to keep them in, but there are seven to test, and the bread made with beetroot starter should be cool.

Designs for a red course, comprising beetroots, beef, roses, and creme fraiche, to be served as part of a dinner progressing through individual colours