Jul 09 2026
Restaurants›Harbinger›Beetroot Roses Recipe

Beetroot Roses Recipe

Inspired by Harbinger
Time1h 30m
Serves4

Rhubarb Caramel, Popped Sorghum, Thyme Oil

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Ingredients

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Beetroot Roses

Rhubarb Caramel

Popped Sorghum

Thyme Oil

Method

Beetroot Roses

  1. 1

    Prepare the Beetroot

    Wash the beetroot thoroughly under cold water. Cut off the tops and root ends, then peel the beetroot using a vegetable peeler.

  2. 2

    Slice the Beetroot

    Using a mandolin or sharp knife, slice the beetroot thinly into rounds (about 1-2mm thick).

  3. 3

    Roast the Beetroot

    Preheat your oven to 180°C (350°F). Toss the beetroot slices in olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.

  4. 4

    Shape into Roses

    Once roasted and cooled slightly, take a few slices and start to roll them up tightly to form a rose shape. Secure with a toothpick if needed.

Rhubarb Caramel

  1. 5

    Prepare the Rhubarb

    Chop the rhubarb into small pieces, about 1-inch long.

  2. 6

    Cook the Rhubarb

    In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat until the rhubarb breaks down and the mixture thickens, about 15-20 minutes.

  3. 7

    Add Butter

    Remove from heat and stir in the butter until melted and fully incorporated. Allow it to cool slightly before using.

Popped Sorghum

  1. 8

    Heat Oil

    In a large pot, heat the oil over medium-high heat until hot.

  2. 9

    Pop the Sorghum

    Add the sorghum to the pot, covering it with a lid. Once the popping slows down, remove from heat and let it sit for a few minutes to finish popping.

  3. 10

    Season

    Once popped, add salt to taste and set aside.

Thyme Oil

  1. 11

    Prepare Thyme

    Wash and dry the fresh thyme leaves.

  2. 12

    Infuse Oil

    In a small saucepan, combine the thyme and olive oil. Heat gently over low heat for about 15-20 minutes, allowing the flavors to infuse.

  3. 13

    Strain

    Remove from heat and let cool. Strain the oil through a fine mesh sieve into a clean bottle.

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