There are two things that make my heart jump: diamonds, or a crate of fresh vegetables, earthy and sweet, harvested with a farmer’s passion and pride. I did not intend to cook this dish with beets, but I coincidentally came over some nice specimens. That is how it usually is. They created a sweet harmony between the dove and the pork belly.
Salt and pepper the dove breasts on both sides. Roast the dove breasts with butter in a frying pan for about 10 minutes. Remove them from the frying pan and let them rest.
Cut the pork into large cubes (approx. ¾ inch wide). Place the pork in a saucepan and add the vinegar, syrup and shallots. Let it simmer for 15-20 minutes. The pork should be reddish brown, swimming in a thick sweet and sour sauce. Add fresh rowanberries towards the end of the cooking process.
Rinse the beets and parsley root well. Cut them in thin slices, using a mandoline or a grater. A variety of beets can be used (yellow, candy cane, white), but not together with the red beet. If so, they will all turn red. Put everything in a plastic bag. Add the lemon juice, olive oil and four tablespoons of the sauce from the vinegar pork. Mix everything by turning the bag.
Chop the lettuce into large pieces and arrange them on a large platter. Distribute the beet salad on top of the lettuce. Cut the dove breasts into slices and arrange them on top of the beets. Serve with the vinegar pork on top.