Beets & Blackberries
- 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
- 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.
baby beetroot, butter, vinegar, salt, fresh herbs sprigs of, blackberry sauce, blackberry, shallot, coriander stem, fresh coriander seeds, salt, runny honey, olive oil, coriander leaves
Taken from www.epicurious.com/recipes/member/views/beets-blackberries-51678001 (may not work)