'Dry-aged' Formanova beetroot recipe served on a plate, by Acquerello
Restaurants/Acquerello/'dry-aged' Formanova Beetroot Recipe

'dry-aged' Formanova Beetroot Recipe

Salsify, amaranth, mandarin, licorice

Inspired by Acquerello
Time1h 30m
Serves4
Jump to Recipe
Last updated Sep 24, 2026

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Ingredients

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Beetroot Preparation

Salsify Purée

Garnish

Method

Beetroot Preparation

  1. 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

  1. 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

  1. 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.

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