1 Pot, 1 Small pot, 1 Skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Slotted spatula, 1 Brush, 1 Juicer, 1 Pastry tip
1 Rinse beets thoroughly and boil 1 bulb in a pot with water over medium heat, covered, for about 40 minutes until tender. Meanwhile, peel remaining beets using rubber gloves to handle the roots (the color stains!) and extract the juice in the juicer. Cook juice in a pot until reduced by 2/3.
2 Heat 1 tablespoon oil in a pot. Peel onion and garlic, cut into thin slices and fry in hot oil until golden brown. Peel and coarsely chop ginger root and add to pot.
3 Add wine and stock to pot and simmer over medium heat, uncovered, until it reduces by about 2/3.
4 Stir boiled beet juice and let simmer again until almost syrupy. Season with salt and pepper and pour through a fine sieve into a second pot.
5 Rinse salmon fillets, pat dry and brush with a little oil. Season with salt and pepper. In a coated pan, fry salmon fillets over high heat. Sear salmon on each side and place on a baking sheet.
6 Rinse horseradish, peel and grate finely. Rinse parsley, shake dry and chop finely. Mix with breadcrumbs, season with salt and pepper and add remaining oil.
7 Spread crumb mixture evenly over salmon fillets. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 10-12 minutes. Meanwhile, rinse cooked beet under cold water, peel, cut into slices and cut into sticks.
8 Rinse dill, shake dry and chop. Heat butter in a pot and add beet sticks. Add dill and season with salt and pepper to taste. Pour boiled sauce on warmed plates and place salmon and beet sticks on top. Add a dollop of sour cream to each piece and serve immediately.