-
1
In a bowl, combine the orange juice, Campari, rum and shredded beets; refrigerate overnight.
-
2
Strain the beet mixture through a fine sieve into a small saucepan, pressing on the solids.
-
3
Whisk in the potato starch.
-
4
Simmer over moderate heat, whisking until thickened, about 1 minute.
-
5
Season with salt, pour into a bowl and let cool.
-
6
In a saucepan of boiling salted water, cook the daikon until crisp-tender, 8 minutes.
-
7
Drain and let cool; pat dry.
-
8
Halve each piece of daikon lengthwise, then arrange the pieces on a work surface, cut side down.
-
9
Make very thin lengthwise slices, stopping 1/3 inch from the top.
-
10
Stand the daikon fan, sliced ends down, in the beet infusion until the ends are deep magenta, about 1 hour; occasionally spoon liquid over the top.
-
11
In the small saucepan, melt the butter.
-
12
Add the red onions and a pinch of salt.
-
13
Cover and cook over low heat, stirring, until very soft, 15 minutes.
-
14
Scrape into a blender and puree.
-
15
Return the puree to the saucepan.
-
16
Cook over moderate heat, stirring, until thick, 10 minutes; season with salt.
-
17
Carefully drag a daikon fan across each of 6 plates; set on the plate.
-
18
Stir 1/4 cup of the beet infusion into the warm basmati rice.
-
19
Mound the rice and the onion puree on the plates and serve.
