Rice-Stuffed Chinese Cabbage over Beets

Rinse the beets and steam about 45 minutes.

Cook the rinsed rice with almost twice the amount of water and 1/2 teaspoon salt about 15 minutes until al dente. Remove and separate the leaves of the Napa cabbage. Set aside 5-6 of the largest leaves and cut the smaller inner leaves into thin strips. Rinse the radicchio, cut into quarters, remove the stalk and also cut into strips. Melt the butter in a saucepan and  sauté the Napa cabbage strips, bean sprouts and radicchio 4-5 minutes, then season to taste with soy sauce, salt and pepper. Remove from the heat and add the rice (drained, if necessary).

Cut the large Napa cabbage leaves into rectangles (about 40 x 30 cm)(approximately 12 x 15 inches) and top with the rice stuffing. Fold and place on a kitchen towel soaked with cold water. Roll up tightly and tie at the ends. Cook for about 20 minutes in boiling salted water.

Peel the beets, cut 2 beets into thin slices and 2 beets into small cubes. Peel the apple, cut into quarters, remove the core, cut into cubes and sprinkle with lemon juice.

For the marinade, whisk the honey, ginger, sherry vinegar, grape juice, red wine and oil. Place the beet slices on a plate and sprinkle with half of the marinade.