For the Beetroot Ketchup
- 2500g beetroots, peeled
- 100g glucose
- 550g sugar
- 15g yellow pectin
- 5g malic acid
- 5g Xeres vinegar
- Pass the beetroots through the juicer and strain. Weigh out 1kg of juice.
- Place the 1kg of juice in a pot, bring to the boil and then immediately reduce to a simmer until the liquid has reduced to half its original weight.
- In a bowl, whisk 150g of sugar with the pectin.
- Put the 500g of reduced beetroot juice, 400g of sugar and 100g glucose in a pan. When it reaches 40°C, add the whisked sugar and pectin mixture and whisk continuously until it reaches 105°C, then remove it from the heat. It is easiest to keep a thermometer in the pan the whole time while mixing to ensure you obtain the correct temperature immediately.
- In another bowl, mix the malic acid with the Xeres vinegar, then add to the beetroot juice mixture and mix well.
- Strain the combined mixture, place in a container and leave to set in the fridge.
- Place in squeeze bottles prior to service.
For the Beetroot Petals
- 300g beetroot
- 20g olive oil
- Peel the beetroots and slice them with a mandolin slicer into 2mm thick pieces.
- Using a 3cm-diameter round cutter, cut the sliced beetroot into small discs.
- Sous-vide 150g of sliced beetroot discs with the 20g of olive oil for 30 minutes at 60°C.
- Once cooked, place the beetroot discs in ice and store in the fridge until required. If need be, these discs can be kept in the fridge for up to 4 days.
- Once ready for service, cut the discs in half, lay them on a tray with paper and add flavor using sherry vinegar, salt and beetroot “ketchup”.
For the Skordalia Paste
- 200g old rye bread soaked in water, crust removed
- 50g olive oil
- 250g sunflower oil
- 6g garlic clove
- 250g water
- 10g salt
- 120g walnuts
- 20g sherry vinegar
- Mix all the in a thermomix at speed 8 until it reaches 50°C.
- Strain and place into a piping bag and keep in an ice bath.
- Store in the fridge until required.
For the Grilled Stamnagathi
- Cleaned stamnagathi
- Strained lemon juice
- Olive oil
- Ground white pepper
- Blanch the stamnagathi for 2.5 minutes, then place immediately into an ice bath to cool.
- Once cooled, strain the stamnagathi and place onto kitchen paper. Pat it dry.
- Place the stamnagathi in a bowl and add the olive oil.
- Place the stamnagathi on the grill for a few minutes until it develops a beautifully smokey flavor.
- Remove from heat and correct its flavor with lemon juice, salt, white pepper and additional olive oil as required.
For the Soil
- 100g rye bread, finely diced
- 15g butter
- In a small pan, melt the butter.
- Place the diced bread into a bowl and pour the melted butter over the bread. Mix well.
- Transfer to a Silpat and bake in a preheated dry oven at 165°C for 18 minutes.
- Remove from the oven and leave to cool.
- Once cooled, pulse the croutons in a thermomix to break down and resemble soil.
To Plate Each Beetrose Vase
- 8g grilled stamnagathi
- 15g skordalia paste
- 12-15 beetroot petals
- Place the grilled stamnagathi in the bottom of the dish and cover with the 15g of skordelia paste.
- On top of this, sprinkle just enough soil over to just cover the surface.
- Form the beetroot rose on top, starting from the inside and moving outwards.
Recipe courtesy of Georgianna Hiliadaki and Nikos Roussos of Funky Gourmet in Athens.
Image © Katerina Avgerinou.