"Beetroot explosion: Roasted beetroots, pickled beetroots, candied beetroots, beetroot jelly, raspberry beetroot sauce. "
Beetroot Explosion
0
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From chef_jaco_sa
Vegetarian
Roasted beetroot
4 medium size beetroots
2 sprig fresh thyme
2g salt
1g black pepper
15ml balsamic vinegar
20g brown sugar
First wash the beetroots under cold water. Put the beetroots in a bowl, add the thyme, balsamic vinegar, salt, black pepper and brown sugar. Mix well so that the beetroots get coated all over. Spread the beetroots on aluminium foil and fold up the edges of the foil to form a packet. Cook in oven at 200 degrees for 6o minutes or until beetroots is tender. Remove the packet from the oven and open it up so that the extra steam can escape. Put it back in the oven and roast them for another 15 minutes. Remove from oven and set aside half of the batch for the pickled beetroots.
Pickled beetroot
100g caster sugar
150ml white wine vinegar
50ml water
1 star anise
1 cloves
1 bay leaf
15ml balsamic vinegar
Take the beetroots that was kept aside and cut them in desired shapes. Set aside. For the pickling juice add all the ingredients in a pot and bring to a boil on the stove top. Remove from heat and add the beetroots. Let it marinade in the mix for 30 minutes. Strain the mix and set aside.
Candied beetroots
1 large beetroot
150g castor sugar
200ml water
Peel beetroots and cut them into desired shapes .Add castor sugar, water and beetroot in a pot and bring to the boil. Lower the heat and cook for 25 minutes till soft and candied. Take out the beetroots and set aside.
Beetroot jelly
100ml beetroots juice
10g castor sugar
1 gelatine sheet
Add the beetroot juice and castor sugar in a pot and bring to the boil. Take off the heat and set aside. Bloom the gelatine leaf in cold water until it is soft. Squeeze out the excess water and add to the warm beetroot juice and mix till combined. Pour the beetroot mix in a mold and let it set in the fridge till the jelly is set. Cut them in desired shapes.
Raspberry sauce
160g raspberries fresh
15ml beetroot juice
15g castor sugar
10ml lemon juice
Take the raspberries and blend it with a hand blender into a pulp. Pass the pulp through a drum sieve. Add the raspberry pulp and the rest of the ingredients in a sauce pot and bring to the boil stirring constantly. Set aside and let it cool down.
Plating up:
Serves 4 people
1. Layer the candied and pickled beetroot on the plate.
2. Put on top the roasted beetroot.
3. Spread randomly the beetroot jellies on the plate.
4. Finish with raspberry sauce.
4 medium size beetroots
2 sprig fresh thyme
2g salt
1g black pepper
15ml balsamic vinegar
20g brown sugar
First wash the beetroots under cold water. Put the beetroots in a bowl, add the thyme, balsamic vinegar, salt, black pepper and brown sugar. Mix well so that the beetroots get coated all over. Spread the beetroots on aluminium foil and fold up the edges of the foil to form a packet. Cook in oven at 200 degrees for 6o minutes or until beetroots is tender. Remove the packet from the oven and open it up so that the extra steam can escape. Put it back in the oven and roast them for another 15 minutes. Remove from oven and set aside half of the batch for the pickled beetroots.
Pickled beetroot
100g caster sugar
150ml white wine vinegar
50ml water
1 star anise
1 cloves
1 bay leaf
15ml balsamic vinegar
Take the beetroots that was kept aside and cut them in desired shapes. Set aside. For the pickling juice add all the ingredients in a pot and bring to a boil on the stove top. Remove from heat and add the beetroots. Let it marinade in the mix for 30 minutes. Strain the mix and set aside.
Candied beetroots
1 large beetroot
150g castor sugar
200ml water
Peel beetroots and cut them into desired shapes .Add castor sugar, water and beetroot in a pot and bring to the boil. Lower the heat and cook for 25 minutes till soft and candied. Take out the beetroots and set aside.
Beetroot jelly
100ml beetroots juice
10g castor sugar
1 gelatine sheet
Add the beetroot juice and castor sugar in a pot and bring to the boil. Take off the heat and set aside. Bloom the gelatine leaf in cold water until it is soft. Squeeze out the excess water and add to the warm beetroot juice and mix till combined. Pour the beetroot mix in a mold and let it set in the fridge till the jelly is set. Cut them in desired shapes.
Raspberry sauce
160g raspberries fresh
15ml beetroot juice
15g castor sugar
10ml lemon juice
Take the raspberries and blend it with a hand blender into a pulp. Pass the pulp through a drum sieve. Add the raspberry pulp and the rest of the ingredients in a sauce pot and bring to the boil stirring constantly. Set aside and let it cool down.
Plating up:
Serves 4 people
1. Layer the candied and pickled beetroot on the plate.
2. Put on top the roasted beetroot.
3. Spread randomly the beetroot jellies on the plate.
4. Finish with raspberry sauce.