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Beetroot Four Ways Recipe

Beetroot Four Ways


Challenge your cooking skills with this beetroot and apple mousse with smoked goat’s cheese tortellini, golden beetroot purée, beetroot lollipops, crispy apples and pickled baby beetroots recipe.

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  • Prep Time : 0 mins |
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Beetroot and apple mousse

1 kg large beetroot

4/5 C (200 ml) port

1 kg Granny Smith apples

50 g butter

3 gelatine leaves

2 C (500 ml) fresh cream


125 g beetroot purée

250 g breadcrumbs

4 tsp (20 ml) oil

salt and pepper to taste


200 g ‘OO’ flour (soft grain flour)

2 eggs

½ tsp salt, plus extra for seasoning

100 g smoked chèvre

lemon juice, for seasoning

Golden beetroot purée

500 g golden beetroot

4/5 C (200 ml) vegetable stock


1 Tbsp (15 ml) baking powder

2 Tbsp (30 ml) cornflour

3 Tbsp (45 ml) cake flour

500 g cooked potato flesh

2 egg yolks

1 C (250 ml) ‘OO’ flour (soft grain flour)

½ C (125 ml) beetroot purée


1 Granny Smith apple

1 large candy-stripe beetroot

1 C (250 ml) sugar syrup

Pickled beetroot

40 baby beetroots

1 C (250 ml) balsamic vinegar

1 C (250 ml) port

½ Tbsp (7.5 ml) coriander seeds

½ Tbsp (7.5 ml) fennel seeds

½ Tbsp (7.5 ml) black pepper

½ Tbsp (7.5 ml) pink pepper

1 star anise

1 clove

zest of 1 lemon

2 C (500 ml) water

250 g brown sugar

2/5 C (100 ml) honey

Port jellies

1 gelatine leaf

2/5 C (100 ml) port

Beetroot and apple mousse
Preheat the oven to 200 °C.

Place the beetroot on an oven tray and cover with foil. Roast until tender, approximately 50 minutes. Peel and cut into small pieces. Place in a large pot with the port and reduce until syrupy. Blend until smooth and pass through a sieve.

Core the apples and cut into cubes. Place the apples and butter in a large pot and cover. Cook over a low heat until soft. Strain off any excess fat, blend and pass through a sieve.

Weigh off 250 g of each purée and mix well to combine.

Hydrate the gelatine in ice-cold water. Warm the purée and add the gelatine. Mix well, making sure that the gelatine is completely mixed in and there are no lumps. Keep to one side to bring to room temperature.

Whip the cream and add to the purée. Season, cover and store in the refrigerator.

Preheat the oven to just below 90 °C.

Mix the purée and the breadcrumbs in a large bowl. Place the mixture on a large tray and place in the oven to dry out – the breadcrumbs must not be sticky. Pass through a drum sieve. Add the oil and season to taste.


In a food processor, mix the flour, 2 eggs and the salt to form a firm dough. Remove from the mixer and work by hand until the dough is shiny and elastic. Cover and place in the refrigerator for 1 hour.

Place the chèvre into a bowl. Season with salt and a little lemon juice. Roll into 10 g balls.

Roll out the pasta until it is thin enough to see through. Cut out shapes with a large cookie cutter. Beat the remaining egg and brush the pasta shapes with the egg wash. Place a cheese ball in the middle of the pasta and fold the pasta over to form a half circle. Press down well to push out any air. Brush one corner with egg wash and fold over again, pressing down well. Blanch in boiling water for 3 minutes. Remove and refresh in ice-cold water.

Golden beetroot purée
Preheat the oven to 200 °C.

Wrap the beetroot in a large piece of foil, folding and sealing the edges. Place in the oven and roast until the beetroot is tender (approximately 50 minutes). Remove from the foil and peel. Place into a blender with the stock and blend until smooth. Pass through a sieve and keep to one side.

Combine the baking powder, cornflour, cake flour and enough water to make a thick batter. Keep to one side to rest for at least 30 minutes.

Mix the remaining ingredients (make sure that the potato is still hot). Using plastic wrap, roll the mixture into sausages about 2 cm in diameter. Push out any air bubbles and securely tie the ends. Blanch until firm, about 45 minutes. Refresh in ice-cold water, then slice into 1cm-thick coins. Dust with flour, dip in batter and fry until golden brown.

Preheat the oven to just below 90 °C.

Peel and core the apple, then slice it as thinly as possible either with a mandolin or by hand. Pour half of the sugar syrup into a container and dip the apple slices in it (reserve the other half of the syrup for the beetroot). Lay the syrupy slices on silicone paper and place in the warm oven. Bake until the apple chips are crispy.

Peel and slice the beetroot and repeat the same process as with the sliced apple.

Pickled beetroot
Preheat the oven to 200 °C.

Wrap the beetroot in a large piece of foil, folding and sealing the edges. Roast until tender. Remove from the foil and peel. Combine the remaining ingredients and bring to a boil. Add the beetroot while the pickle is still hot. Keep to one side to cool and place in the refrigerator to chill.

Port jellies
Hydrate the gelatine in ice-cold water. Bring the port to a boil and add the gelatine. Strain and pour into a container lined with plastic wrap. Keep to one side for a few hours to set. Cut out with a small cutter and store in the refrigerator.