- 2 large beetroot
- 3tbsp beetroot ketchup
- 120g cultured cream
- 1L beetroot juice
- 100ml red wine vinegar
- 1 tbsp chopped red onion
- 1 bunch amaranth leaves
- Preheat the oven to 220 degrees.
- Season the beetroots with salt and olive oil and wrap them in foil.
- Roast the beetroots in the oven for 1 to 1.5 hours or until tender when pierced with a knife.
- Leave to cool in the foil for 20 minutes before using a cloth to rub off the skin.
- Gently smoke the cooled beetroots using organic hay in a BBQ or rationale oven.
- While the beetroots are smoking, put the beetroot juice and vinegar in a saucepan and boil until reduced to a loose syrup.
- Pass the syrup through a sieve and leave to cool – it should thicken a little more as it cools.
- Finely chop the beetroot and season with the beetroot ketchup, red onion, salt and pepper.
- Plate in a ring mould, and place a spoonful of cultured cream in the middle. Finish with a small spoonful of the beetroot juice in the middle of the cream.
- Lightly dress the amaranth leaves with oil and vinegar and place over the beetroot.
- Serve with toast or flatbreads.
Recipe courtesy of Merlin Labron-Johnson of new restaurant Osip opening this November.
Image © Ed Schofield