Salt Baked Beetroot, Macerated Cherries and Cocoa crumb

 

This is one of the recipes created by one of our guest chefs Dominic Lynch. Dominic is a 20 year old Plant based chef originally from London and has worked his way up to Michelin star establishments. Read more about Dominic and find his delicious three-course Valentines recipes here.

A beautifully presented recipe that is vibrant in colour from the purple beetroots and is also high in antioxidants and fibre. A perfect union of both art and nutrition- it is the ideal dish for seduction on Valentines!

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Ingredients:

  • 1 bunch baby beetroot

  • 3 cherries

  • 20g Wild rice

  • 1 bottle/500ml sunflower oil  (for deep drying)

  • 1 circle Chinese rice paper

  • Couple sprigs of chervil

  • 1 tbsp cocoa powder

  • 5 pecan nuts

  • 125 ml sunflower oil

  • 63ml soy milk

  • 1tsp apple cider vinegar 

  • Salt and pepper

  • 1 small jar horseradish or fresh

  • 50ml port

  • 10g agave

  • 50ml water

  • 1 tbsp raspberry syrup

  • 2 tbsp balsamic vinegar

Method:

(Pre-heat oven to 200c)

  1. Wash your beetroot’s and cut the leaves off.

  2. Place them on to a sheet of foil, season with salt.

  3. Wrap them tightly in the foil and place into the oven for 30 minutes.

  4. In a pan add the port, balsamic vinegar ,water and agave, bring to a boil the remove from the heat. Cut the cherries in half then add to pan. Let them sit.

  5. Whilst the beetroots cook, begin to make the horseradish emulsion.

  6. Add the horseradish to the soy milk and vinegar. Use an immersion blender in a measuring cup to blend them together. It will emulsify and thicken, season to taste. Place enough into a piping bag and keep the rest aside. Mix in bit by bit the raspberry syrup into the remaining mayonnaise. For the raspberry sauce.

  7. When the beetroots are cooked remove the from the oven and begin to peel them when cooled slightly. Trim them and place aside on a tray.

  8. Heat up the sunflower oil to around 190c.

  9. Snap the rice paper into shards, then place into the oil. It will puff up, place onto a tray with paper towel.

  10. Now add the wild rice into the oil and remove when it puffs with a slotted spoon. Place onto the same tray.

  11. Crush the pecan nuts with a rolling pin, mix with the cocoa powder, puffed rice to make the crumb.

  12. Begin plating by placing the beetroots down, followed by the crumb. Then the cherries and begin to pipe on dots of the horseradish and a few drops of the raspberry sauce. 

Finally garnish with the rice paper and chervil.

Credits: Dominic Lynch, @chef.dominicus

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