Place all ingredients in a pan; gently simmer till beetroot is just cooked. Remove from heat and allow to cool down in the liquid.
Chick pea puree
Gently cook garlic and eschallots in a little oil till soft. Place in Food Processor and Blend together with cooked chick peas and tahini, add a little more olive oil to get the correct consistency. Pass through a sieve.
Par boil kipflers with some rosemary and garlic, allow to cool then peel them. Cut in half length ways and roast, cut side down and fry in duck fat at 220 degrees.
To serve un-wrap kangaroo and quickly sear in a hot (but not too hot) pan, to toast the spice. Place in the oven at 200 degrees for two minutes and allow to rest in a warm place. Slice and serve, garnish with some Baby red chard.