Im looking for ideas for a red base on a dish to serve a French chef (school) for my final. Im making Filets de Porc Normande and want to celebrate the colors of France. I need to stick with the area of Normandy, France so any tomato base which would have been an obvious fix is out. I have a goat cheese foam and tournes of blue potatoes. I want a bright red "base" to have at the bottom of a tower of the pork loin and caramelized apples which make up the Filets de..." Such as...a red risotto? Somehow making a white cauliflower puree red? Any ideas? Thanks!