Ingredients
SERVES 4
For the beetroot:
baby beetroot 300g, unpeeled
unsalted butter 30g
vinegar 1 tbsp
sea salt
fresh herbs sprigs of thyme, lemon thyme, sage or other aromatic herbs
For the blackberry sauce:
blackberry 250g
dried or freeze-dried blackberry (this is for acidity - if the blackberries are very acidic don’t use) 10g
shallot 6g, diced
coriander stem 3g
fresh coriander seeds 1.5g
salt 3g
runny honey 1 tsp
For the garnish:
olive oil
coriander leaves
Preparation
Preheat the oven to 160C/gas mark 3. Place the unpeeled baby beets on a sheet of foil. Add knobs of the butter, a tablespoon of the vinegar and a good sprinkle of sea salt. Lay sprigs of the fresh herbs across the top and seal up the foil into a pouch leaving a little space for air to circulate. Place pouch on an oven tray and bake in a pre-heated oven for 45 minutes or until a knife slices easily into the beetroots.
Meanwhile, in a mortar, crush the blackberries, diced shallot, coriander stem and seeds with the salt. Add a teaspoon of honey if too acidic. When formed into a mush, pass through a sieve. Once the beetroots are cooked, allow to cool then peel off the skins and slice in half. Spoon the blackberry sauce into the gaps between the beets. Finish with a dribble of olive oil and fresh coriander leaves. Taste beets for salt, and sprinkle more if needed.
