Beetroot course comprising of 3 separate dishes
Beetroot salad – 100g Roasted Candied Beetroots– 10g Caper & 15g apple condiment– 20g Pickled White beetroots– 10g each Belgian endive, red and yellow – 15g Smoked Pike Roe– 20ml Cultured Cream Roast the beetroot in the oven at 160 de- grees for 45 minutes or until cooked. Leave to cool, peel and thinly slice. … Continued
Beetroot salad
– 100g Roasted Candied Beetroots
– 10g Caper & 15g apple condiment
– 20g Pickled White beetroots
– 10g each Belgian endive, red and yellow – 15g Smoked Pike Roe
– 20ml Cultured Cream
Roast the beetroot in the oven at 160 de- grees for 45 minutes or until cooked. Leave to cool, peel and thinly slice. Chop capers finely and small diced green apple, mix with olive oil and roasted beetroot.
Slice white beetroot thinly and marinade with good quality white wine vinegar for 15 minutes. Wash Belgian endive in ice water bath.
Mix cream, crème fraiche and gherkin juice to taste and leave to ferment for 24 hours at room temperature, taste, season and chill.
Beetroot Soup, Horseradish crème fraiche
– Onion 2pcs
– Fennel 0.5pcs
– Red Beetroot 4pcs
– Olive oil 30ml
– Tonka Bean 1pcs
– White wine 30ml
– Vegetable stock 300ml
– Sherry vinegar 20ml
– Cream 50ml
– Crème Fraiche 50ml
– Fresh Horseradish to taste – Gherkin Juice 10ml
or the soup slice onion, fennel and red beetroot and sweat down with olive oil. Add 1 tonka bean and deglaze with white wine and cover with vegetable stock. Simmer for 40 minutes and blend until smooth with ol- ive oil, sherry vinegar and season to taste with salt. For the horseradish, whip cream and fold equal quantities of crème fraiche. Add grated fresh horseradish to taste and season with salt.
Beetroot Meringue
– Red Beetroot juice 50g – Egg white 50ml
Juice the red beetroot and soft whip egg whites and juice and whip until soft peaks. Dry in the oven at 80 degrees for 12 hours.
Wine Pairing: Beetroot Salad – Autòcton Celler – Gran Autòcton Blanc
While typically, we tend to pair beetroot with red wines, this hearty salad craves for a big white, able to match and balance the acidity of pickles, smoky character, and creamy texture. This organic wine from Catalonia is the perfect pairing. Smoky and fresh, thanks to the Xarel-lo grape variety, yet creamy and textured, from ageing in both French oak and amphoras.
Wine Pairing: Beetroot Soup – Domaine Maire & Fils – Arbois Trousseau Vigne Aux Ânes – Grandes Parcelles
A rare find, Trousseau is a benchmark red grape variety from Jura, France. Similar to Pinot Noir, offers intense, peppery, spicy and earthy flavours along with juicy red fruits. Elegant tannins and balanced acidity, woody and earthy, is a perfect combination for this beetroot soup.
All available at www.farsonsdirect.com
