Young Red Beets Fried in Walnut Crust with Red Beet Leaves and Berry-Chutney

Serves 4Preparation time 45 minutes
150 g onions
1 garlic clove
1 small chili
500 g mixed berries (raspberries, blueberries, blackberries, red currants, strawberries)/ substitute with 300 g of frozen berries
5 tablespoons olive oil
2 tablespoons brown sugar
100 ml red wine
20 ml apple vinegar
freshly ground mixed pepper
1 kg young beet root with green leaves
2 eggs
50 g breadcrumbs
120 g finely chopped walnuts
3 tablespoons pumpkin seed oil
1 tablespoon maple syrup
2 tablespoons red wine vinegar
1. For the chutney, peel and finely cube onions. Peel and finely chop garlic. Cut chilies lengthwise in half, remove seeds and cube finely. Clean, wash and dry berries. Remove stem from strawberries and cut into quarters. Pluck currants from panicle. Heat 2 tablespoons of oil in a pot and sauté onion and garlic. Add berries and sugar. Douse with Red wine and apple vinegar. cook uncovered over medium heat for 15 minutes. add salt and pepper to taste. Remove from stove and let cool.
2. Remove leaves from beet roots and cook for 20 minutes. Wash and dry leaves well. Strain beets, and while still warm, peel and cut in half. scramble eggs. Mix bread crumbs and walnuts and spread onto a plate. Season beets with salt and pepper, dip in egg then dredge in breadcrumb-walnut mixture. Heat 3 tablespoons of oil in a frying pan and fry each side of the red beets for 3 minutes over medium heat.
3. Mix pumpkin see oil, maple syrup, red wine vinegar, salt and pepper well. Tear red beet leaves into bite-sized pieces and mix with the dressing. Serve fried red beets and chutney.