This is a masterful demonstration of how to balance sweet, nutty, peppery and sharp flavours and the soft, creamy, crunchy and slippery textures. If you want to really show off you can use a mixture of golden and red beetroot, but this dish is just as nice using the regular red beetroot. We wish we could claim it as our own but it’s another gem from Yotam Ottolenghi.
Roasted beetroot – to serve 4
- 500g golden beetroot
- 500g red beetroot
- 80g sunflower seeds
- 90ml maple syrup
- 4 tbsp sherry vinegar
- 4 tbsp olive oil
- 2 garlic cloves, crushed
- 20g chervil leaves
- 60g baby chard, baby spinach or rocket
- coarse sea salt and black pepper
Spread the sunflower seeds out on in an ovenproof dish and toast along with the beetroot for 8 minutes or until lightly coloured.
Let the beetroot cool a little before peeling with a sharp knife (gloves are highly recommended!). Cut them into halves, quarters or dice. Mix with the rest of the ingredients in a large bowl. Toss well and then taste: Yotam advises that you should get a clear sweetness balanced by enough salt. Adjust the seasoning as required and serve.
(Original recipe from Ottolenghi: the cookbook by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.)