For the pink grapefruit syrup
For the pickled watermelon
For the blackberry syrup dressing
To make the pickled watermelon, boil together the water, sugar and vinegar, then leave to cool. Place the diced watermelon in VacPack bags with enough liquor to coat the fruit. Seal the bags and leave to marinate for 30 minutes only, before draining; if extra marinating is needed, leave the watermelon covered in the marinade, for a further 30 minutes.
To prepare the blackberry syrup dressing, simmer all the ingredients together until reduced to approx. 100-150ml. Once strained return the syrup to the heat, add 1 tbsp of balsamic vinegar and ¼ tsp of lemon juice and reduce volume by half (75ml) or until a sweet stock syrup consistency. Once at this stage remove it from the heat and allow it to cool.
To assemble the beetroot towers, brush the beetroot slices with the blackberry syrup dressing. Season with the salt and pepper. Place 2 slices of beetroot on each plate and pipe the goat’s cheese on top. Drizzle a few drops of blackberry syrup over the peppered goat’s cheese. Scatter the pickled watermelon, walnuts and pink grapefruit segment pieces around, draping another beetroot slice over the top of the goat’s cheese and a micro green leaf. Drizzle with a few more drops of blackberry syrup, olive oil and grapefruit syrup to finish.