Textures of Beetroot Salad
This salad really shows off this wonderfully humble ingredient with so many different textures and versions of it.
- Serves: 4 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 40 mins
2 medium sized beetroots, cooked whole and then skin removed
50 g thinly shaved raw baby beetroots
100 g beetroot cream cheese
16-20 cubes beetroot jelly
small handful micro mustard and baby beetroot leaves
pinch black pepper
dried beetroot powder
⅘ C (200 ml) cranberry juice
½ small red onion, sliced
200 g grated raw beetroot
50 ml red wine vinegar
50 g sugar
300 – 350 ml reserved cooking liquid (from the above)
Beetroot Cream Cheese
100 g strained grated beetroot, finely chopped
white pepper to taste
2 Tbsp (30 ml) red wine vinegar
¼ C (60 ml) olive oil
To Prepare the Beetroot Ribbons
Carefully turn the cooked and peeled beetroot on a very sharp knife creating a very long ribbon, working your way around the beetroot until the centre is reached.
Roll the ribbon up and split roll in middle lengthways to create two individual long ribbons. Do the same with second beetroot so that you have 4 thin ribbons. Set aside until ready to plate.
Line a square baking tray with plastic wrap.
Place all of the ingredients into a small saucepan. Add the grated raw beetroot and cook until soft. Strain the beetroot and reserve both the cooking liquid and the cooked beetroot separately.
Soften gelatine leaves by placing in cold water.
Heat 350 ml of the reserved juice/cooking liquid and add the softened gelatine leaves – it is important to note that extreme high heat or will destroy the ability for gelatine to set, so use the lowest possible temperature to dissolve the gelatine!
As soon as all the gelatine has dissolved allow to cool and then pour into the prepared tray. Refrigerate until set and ready to use. Slice into small, dainty cubes.
Beetroot Cream Cheese
Use the cooked beetroot (from the above) and combine with the cream cheese. You can blitz or mix in a stand mixer to combine easily. Cover and refrigerate until needed.
Combine the ingredients and set aside.
Lay the beetroot ribbons onto 4 serving plates overlapping and cascading as you place on the plate to create a pretty pattern.
Place beetroot jelly cubes equally on all plates. In between this, add the shaved raw beets, as well as the boiled baby beets, keep some whole, others your can halve or quarter.
If you can, quenelle the beetroot cream cheese and add to each plate, alternatively creatively spoon or even pipe onto the plates.
Sprinkle the dish with beetroot powder and season with Maldon salt and a little black pepper. Dress the micro greens with a little of the prepared dressing; finish the plate with dressed salad leaves and a little drizzle of extra dressing. Serve immediately.