Heritage beetroot recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Fallow›Heritage Beetroot Recipe

Heritage Beetroot Recipe

Inspired by Fallow
Time1h 15m
Serves4

blackberry, tahini cream, fresh horseradish

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Ingredients

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Beetroot Preparation

Blackberry Compote

Tahini Cream

Fresh Horseradish

Method

Beetroot Preparation

  1. 1

    Roast the Beetroot

    Preheat the oven to 400°F (200°C). Wash and peel the beetroot, then cut them into quarters. In a bowl, toss the beetroot with olive oil, salt, and pepper until evenly coated. Place them on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until tender when pierced with a fork. Allow to cool slightly before handling.

Blackberry Compote

  1. 2

    Make the Blackberry Compote

    In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the blackberries break down and form a sauce. Remove from heat and let it cool to room temperature.

Tahini Cream

  1. 3

    Prepare the Tahini Cream

    In a blender or food processor, combine tahini, garlic, water, lemon juice, and salt. Blend until smooth and creamy. Adjust the consistency by adding more water if necessary. Set aside.

Fresh Horseradish

  1. 4

    Grate the Horseradish

    Peel the fresh horseradish root and use a grater or food processor to finely grate it. Be cautious as fresh horseradish can be quite pungent. Set aside.

Assembly

  1. 5

    Assemble the Heritage Beetroot Dish

    On a serving platter, arrange the roasted beetroot. Spoon the blackberry compote over the beetroot, followed by dollops of tahini cream. Finish with a sprinkle of grated fresh horseradish on top for an extra kick. Serve immediately.

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