BEETROOT TEXTURES

INGREDIENTS

SALT-BAKED BEETROOT I medium red beetroot Sprigs of thyme Salt.

  

 BEETROOT COUSCOUS  

150ml /1/4 pint beetroot juice 

4 tsp extra-virgin olive oil

125g/4oz couscous

 Maldon sea salt 

Freshly ground white pepper

PICKLING LIQUOR  

360ml/l 2fl oz mirin wine 

75ml/2'/2fl oz white wine vinegar 

25g/l oz caster sugar 

I star anise Juice of I lemon

PICKLED GOLDEN BEETROOT  

I medium golden beetroot Salt

Pinch of caster sugar

PICKLED APPLE  

I Granny Smith apple Pickling liquor

 CANDY BEET CRISPS

I   candy-striped beetroot Icing sugar, for dusting Maldon sea salt

 BEETROOT REDUCTION  

250ml/8fl oz beetroot juice

HORSERADISH CREME FRAICHE  

125g/4oz Colman’s horseradish sauce

 100ml/3 'Afl oz whipping cream

 100ml/3 '/2fl oz creme fraiche

 Maldon sea salt

1   /2 leaf of bronze gelatine

 Serves

The lovely earthy flavour of beetroot can work all year round as 

either a light addition to spring and summer dishes or as a robust 

and rich ingredient during autumn and winter. Here Duncan has 

used it to create a light-textured salad, showcasing the versatility

 of the humble beetroot. The salt-baked beetroot element of this 

dish is also a fantastic accompaniment to beef and venison, and the

 horseradish creme fraiche works brilliantly with fish such as 

salmon and mackerel.

1 .For the salt-baked beetroot, preheat the oven to 160°C/325'F/gas mark 3. Wash the beetroot well in cold water and trim the stalks and roots. Place in a reasonably tight-fitting, deep saucepan or oven tray. Place the thyme around the beetroot and pack the salt into the remaining space to cover the beetroot. Cook in the oven for 40—60 minutes or until the beetroot is tender when pierced with the tip of a knife. Once cooked, remove from the heat and allow to cool. Remove the beetroot from the salt crust and peel away the outer skin (the salt can be broken down and used again for this process). The beetroot can then be sliced.

2 . For the beetroot couscous, heat the beetroot juice and olive 

oil in a saucepan until it begins to simmer. Place the couscous in 

a mixing bowl and pour over the ho: beetroot juice. Give the 

bowl a gentle shake to combine the ingredients, then cover with 

clingfilm and allow tc stand for 5 minutes. Remove the clingfilm 

and use a fork to stir the couscous — this will loosen the grains 

and make it ‘fluffy’. Cover the bowl with clingfilm again and 

stand for another 5 minutes. Stir the couscous with a fork once 

more and season to taste with the salt and pepper.

3 .For the pickling liquor, combine all the ingredients for the 

pickling liquor in a saucepan and warm gently until the sugar 

dissolves completely.

4. For the pickled golden beetroot, place the golden beetroot 

in a saucepan and cover with water, add the salt and sugar and 

gently simmer until the beetroot is tender. Discard the cooking 

water and allow to cool sufficiently for the skins to be peeled 

away. While the beetroot and pickling liquor are still warm,place 

in a clean jar so the beetroot is completely covered by the liquor

 (reserve a small amount of the liquor for the pickled apple). 

Allow at least 24 hours for the beetroot to pickle. Once pickled, 

slice or dice the beetroot; it can be stored in the refrigerator for 

two weeks or so.
 

5. For the pickled apple, finely slice the apple on a mandolin, 

 taking care not to slice through the core. While it is still warm, pour a small amount of pickling liquor over :he apple slices and allow to steep for a few hours before using.

6. For the candy beet crisps, finely slice :he beetroot from top to bottom using an electric slicer or mandolin. With a round cutter, cut out the centre of each slice and discard the outer rings, lav the slices flat on a nonstick baking sheet and dust with the icing sugar and a light sprinkling of crushed sea salt. Place in a dehydrator or an oven set at 110°C/225°F/gas mark Vi until the slices become crisp. Store in a dry airtight container until required.

 7. For the beetroot reduction, gently simmer the beetroot juice in a saucepan over a low heat until the liquid has a slightly sticky, syrupy consistency. Allow the syrup to cool.

 

8 .For the horseradish creme fraiche, biend the horseradish sauce and 85ml/ 3fl oz of the cream in a blender until smooth. Pass the mixture through a fine sieve into a mixing bowl to remove any of the fibrous pieces of horseradish. Add the creme fraiche and a pinch of salt to the bowl and stir in well. Warm the remaining cream in a small saucepan. Soften the gelatine in cold water, squeeze out any excess water and add to the warm stir until dissolved. Pour the gelatine mix into the mixing bowl containing the horseradish cream

and combine well. Place in the refrigerator and allow to set.

9 To assemble the dish, lay slices of salt-baked beetroot on a plate. Spoon on some couscous and arrange the

 

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