Three types of beetroot done three ways with a fresh, zingy salad
2 golden beetroot
1 striped beetroot
50ml cider vinegar
1 tbsp sugar
1 tsp salt
2 black pepper corns
1 tbsp olive oil
1 pre-cooked red beetroot
30ml double cream
Handful of broad beans
1 small bunch of mint
Start by scraping or peeling the fresh beetroot clean. I recommend wearing latex gloves when handling beetroot to avoid staining your skin.
Cut the golden beetroot into quarters, keeping a little aside for the salad. Place the quarters in an oven proof dish and cover with water. Add a pinch of salt and cover with foil. Roast at 150C for 3 hours.
Using a mandolin (or potato peeler if you haven’t got a mandolin) slice the striped beetroot into discs. Keep a few of these aside and add to the spare golden beetroot. Put the vinegar, water, sugar, salt and peppercorns into a saucepan and bring to the boil.
Once boiled, pour over the slices of beetroot and allow to pickle for at least 30 mins, or overnight.
Cut the spare golden and striped beetroot into fine strips (julienne) and season with a little olive oil, the juice of ½ a lemon and a pinch of salt and pepper.
Blend the cooked red beetroot with a little double cream until it has a smooth texture. Season to taste.
Blanch the broad beans for 3 mins and plunge into iced water to cool. Gently squeeze these from their outer shell.
Lightly toast the walnuts in a dry pan over a medium-high heat. Finely chop the mint leaves.
To plate up, put a swipe of the beetroot puree along one side of the plate and place the raw salad on the opposite side. Place 2⁄4 of the cooked golden beetroot alongside the salad and lean some pickled beetroot against these.
Sprinkle over the walnuts, broad beans, mint and some pieces of feta.
Recipe: Tony Rodd