Peel the cooked beetroot and mix with the juice until smooth.
Remove the stems from the chervil and chop finely.
Peel and chop the onion.
Soften the onion in a sauté pan with the butter.
Add the rice, stir until it takes on a pearlescent appearance.
Pour in the wine, allow to reduce by half.
Incorporate the stock, a ladle at a time, stirring continuously.
Cook for about 15/17 minutes.
Gradually add the beetroot purée.
Once cooked, remove from the heat and add the aged Gouda.
Finally add the chervil and mix. Add a little stock to slacken, if necessary, then cover. Leave to stand for 3 minutes.
Trim the fat from the edges of the magrets, score a criss-cross pattern into the fat.
Roast them with the sage leaves for about 15 minutes.
While cooking, baste the magrets with their own fat. (This will enhance the sage aroma.)
Place the beetroot risotto in serving bowls, slice the magrets and arrange them neatly on top.
Insert a little sage leaf that has “fallen” into the fat between each slice.
Season with the flower of salt and pepper.
The fat and juice will run out to perfume and enrich the risotto.
