Restaurants›Acquerello›'dry-aged' Formanova Beetroot Recipe

'dry-aged' Formanova Beetroot Recipe

Inspired by Acquerello
Time1h 30m
Serves4

Salsify, amaranth, mandarin, licorice

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beetroot Preparation

Salsify Purée

Garnish

Method

Beetroot Preparation

1

Prepare the Beetroot

Preheat the oven to 200°C (400°F). Clean the Formanova beetroot and trim the tops. Rub with olive oil, sea salt, and black pepper. Wrap each beetroot in aluminum foil and place them on a baking tray. Roast in the oven for about 45-60 minutes or until tender.

Salsify Purée

2

Make the Salsify Purée

Peel and chop the salsify into smaller pieces. In a saucepan, melt the butter and add the salsify. Sauté for a few minutes, then add the vegetable stock. Simmer until salsify is tender, about 15-20 minutes. Blend until smooth and season with salt to taste.

Assembly and Garnish

3

Assemble the Dish

Once the beetroot is cooked, let it cool slightly before peeling off the skin. Slice the beetroot into rounds and arrange them on a plate. Add a generous dollop of salsify purée next to the beetroot slices. Garnish with fresh amaranth leaves, mandarin segments, and a sprinkle of licorice powder.