1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Mandoline, 1 Pot, 1 Mortar, 1 Sieve, 1 Wooden spoon, 1 Tablespoon, 1 Measuring cups, 1 Paper towel
1 Cook pasta according to package directions in plenty of boiling salted water until al dente.
2 Place juniper berries in a mortar and crush coarsely. Peel and cut carrots on a vegetable slicer into thin slices.
3 Heat the olive oil in a pot. Pour in carrot slices and crushed juniper berries, cook covered for about 2 minutes on low heat and season lightly with salt.
4 Meanwhile, clean the leek, cut in half lengthwise, rinse and cut crosswise into 1 cm (approximately 1/2-inch) wide strips. Add to the carrot slices, pour in about 5 tablespoons of water and cook for another 5 minutes.
5 Rinse beets, pat dry, cut on the vegetable slicer into thin slices, add to the vegetables in the pot and heat. Season with salt and pepper.
6 Drain the pasta in a sieve and arrange in nest shapes on plates. Fill in the pasta nests with vegetables and serve.