Wood Ash Roasted Heirloom Beets, Darbo Apricot, Dark Cherry Vinegar, Lemon Oil foam

Cool beets, then finish over hot wood ash for 10 minutes and peel the beets. Quarter beets and keep them separated (yellow & red). Add 2 oz. of Darbo Apricot Marmalade to each. Add 2 oz. of Dark Cherry Vinegar ( Villa Manadori) and roast @ 385° for 6 minutes in the oven – remove from oven and cool. Then plate it, garnish as desired, Romanesco and mashe lettuce as shown in the picture