Beetroot, Blackberry, Hazelnut

Root have chosen this recipe as one of their most popular and one that champions an ingredient that can easily be sourced locally and stored for many months of the year. It also encourages a trip to your nearest bramble hedge for a spot of foraging!

Yields6 Servings
For the ferment:
 1kg beetroots (peeled and grated)
 20g sea salt
 Ferment ratio - salt should be 2% of the weight of beetroot
For the pickle:
 60ml white wine vinegar
 40g fairtrade
 10ml water
 2 beetroots
For the seaweed oil:
 100ml rapeseed oil
 2 sheets of nori
 10 beetroots
 100g roasted hazelnuts
 1 punnet of foraged blackberries
1

For the ferment, take the peeled and grated beetroot and place in a large tray or bowl. Add the salt, massaging it into the beetroot, squeeze to release the juice from the vegetable. Continue until you have enough juice to cover the grated beetroot.

2

Place the mix into a container and cover with parchment paper. Place another container on top of the parchment to press the beetroot, ensuring the grated veg is submerged in juice.

3

Leave in a cool dry place - the perfect temperature is 18°c - 23°c - for five days to complete the fermenting process. Once this step is completed keep the mix in the fridge in an airtight container. (It can be kept in the fridge for a long time, to be used as an accompaniment to any meal.)

4

For the roasted beetroots, blackberries and hazelnuts, pre-heat the oven to 170°c. Place the 10 whole beetroots onto a tray and roast in the oven for 6 hours. Allow to completely cool. Peel, roughly chop and put aside.

5

Next roughly chop the blackberries and roasted hazelnuts, leave in separate bowls and place aside.

6

For the seaweed oil, heat the rapeseed oil to 80°c and pour over the nori sheets. Allow the seaweed to infuse and for the oil to cool down. Place the oil and seaweed sheets into a blender and blitz until the oil turns green. Strain the oil and keep in a suitable container. This oil keeps very well in the fridge.

7

For the pickle, bring all the ingredients to the boil and set aside to cool. Slice the beetroot thinly on a mandolin or use a small pastry cutter. Sit the disks in the liquid to pickle.

8

To complete the dish, take a mixing bowl and add equal amounts of both the roasted and fermented beetroot, add roughly the same amount of hazelnuts and blackberries and combine the mixture.

9

Using a ring/pastry cutter, stack the mixture inside until full, then remove the ring to reveal the puck of beetroot mix. Place the thin disks of pickled beetroot on top and finish with a drizzle of the seaweed oil and pickle liquid.


Category

Ingredients

For the ferment:
 1kg beetroots (peeled and grated)
 20g sea salt
 Ferment ratio - salt should be 2% of the weight of beetroot
For the pickle:
 60ml white wine vinegar
 40g fairtrade
 10ml water
 2 beetroots
For the seaweed oil:
 100ml rapeseed oil
 2 sheets of nori
 10 beetroots
 100g roasted hazelnuts
 1 punnet of foraged blackberries

Directions

1

For the ferment, take the peeled and grated beetroot and place in a large tray or bowl. Add the salt, massaging it into the beetroot, squeeze to release the juice from the vegetable. Continue until you have enough juice to cover the grated beetroot.

2

Place the mix into a container and cover with parchment paper. Place another container on top of the parchment to press the beetroot, ensuring the grated veg is submerged in juice.

3

Leave in a cool dry place - the perfect temperature is 18°c - 23°c - for five days to complete the fermenting process. Once this step is completed keep the mix in the fridge in an airtight container. (It can be kept in the fridge for a long time, to be used as an accompaniment to any meal.)

4

For the roasted beetroots, blackberries and hazelnuts, pre-heat the oven to 170°c. Place the 10 whole beetroots onto a tray and roast in the oven for 6 hours. Allow to completely cool. Peel, roughly chop and put aside.

5

Next roughly chop the blackberries and roasted hazelnuts, leave in separate bowls and place aside.

6

For the seaweed oil, heat the rapeseed oil to 80°c and pour over the nori sheets. Allow the seaweed to infuse and for the oil to cool down. Place the oil and seaweed sheets into a blender and blitz until the oil turns green. Strain the oil and keep in a suitable container. This oil keeps very well in the fridge.

7

For the pickle, bring all the ingredients to the boil and set aside to cool. Slice the beetroot thinly on a mandolin or use a small pastry cutter. Sit the disks in the liquid to pickle.

8

To complete the dish, take a mixing bowl and add equal amounts of both the roasted and fermented beetroot, add roughly the same amount of hazelnuts and blackberries and combine the mixture.

9

Using a ring/pastry cutter, stack the mixture inside until full, then remove the ring to reveal the puck of beetroot mix. Place the thin disks of pickled beetroot on top and finish with a drizzle of the seaweed oil and pickle liquid.

Beetroot, Blackberry, Hazelnut