2 pink or yellow beetroots, peeled and thinly sliced
1 celeriac, scrubbed
1 bunch celery leaves
1 bunch pea shoots
250g/9oz hazelnuts, peeled and toasted
2 juniper berries
Β½ tbsp salt
250g/9oz sugar
250ml/9fl oz white wine vinegar
Β½ tbsp sherry vinegar or white wine vinegar
2 tbsp unsalted butter
4 tbsp butter
4 slices sourdough bread, cut into cubes