Signature vinaigrette with baked beets, pickled mushrooms, Jerusalem artichoke and pickled cucumbers

Place the beetroot on foil, add salt, pepper, balsamic vinegar, olive oil, thyme, and crushed garlic, wrap it up and bake at 180 degrees until cooked.

Peel the potatoes, boil them, cool them down, and cut into 5x5x5 mm cubes.

Salted mushrooms, pickled cabbage, baked beetroot, pickled cucumbers, peeled apple cut into 5x5x5 mm cubes, very finely chopped shallots.

Mix pickled mushrooms, chopped beetroot, potatoes, cabbage, mushrooms, apple, add finely chopped greens, season with sunflower oil and mix everything.

Clean the Jerusalem artichoke and soak it in lemon water for 30 minutes. Slice it into 0.5 mm thick pieces, lay them in a single layer on parchment paper, sprinkle with thyme, salt, pepper, and drizzle with oil. Cover with foil and bake at 100 degrees for about 30 minutes.

Thaw the cranberries with added sugar over low heat, bring to a boil, and cool. Blend until pureed and strain through a sieve.

Place the prepared vinaigrette in a mound on a plate, top with slices of Jerusalem artichoke, garnish with greens, and decorate with dots of cranberry gel.