This dish is a true celebration of everything beetroot – roasted, pickled and fresh. The nuttiness of the pearl barley, sweet crunch of the praline and sharp horseradish labneh all help to cut through the natural earthiness of these local heirloom beetroots. Anchor Sour Cream is great for cold dishes as it is heat and acid stable ensuring the sauce wont bleed across the plate.
Beetroot - Three Ways
Yield: 1 portion
- 13ea baby beetroot
- 3ea baby gold beetroot
- 3ea baby candy stripe (chiogga) beetroot
- 2ea baby white beetroot (or baby turnips)
- Pickling liquor
- 300g white wine or cider vinegar
- 100g water
- 2 tbsp flake sea salt
- 1 tbsp caster sugar
- 5ea juniper berries
- 6 sprigs thyme
Place two of each colour beetroot in a separate aluminum foil loose but sealed parcels along with a tbsp of chardonnay, thyme sprigs, salt, cracked pepper & a pinch of caster sugar in each.
Roast parcels in the oven for 1 hour @150°C, allow to cool a little and rub the skins off.
Cut one of each colour roasted beetroot into quarters and put it into individual containers (per colour). Cover with pickling liquor.
Thinly shave round of each colour beetroot from the raw beets (put aside earlier) into ice water ready for service.
- 2 tbsp horseradish sour cream
- 100g pearl barley, cooked
- 1ea portion beetroot – three ways
- 6ea sprigs carrot leaves
- 4ea pickled breakfast radish
- 2 tbsp lemon & fennel extra virgin
- olive oil
- 1 tbsp macadamia praline
Spread horseradish sour cream and sprinkle with macadamia praline. Place whole roasted beets staggered through the horseradish sour cream. Fill those gaps with drained pickled beetroot pieces & pearl barley. Garnish with pickled radish, raw slices and carrot leaves.
Horseradish Sour Cream
- 2 tsp horseradish, grated
- 250g Anchor Sour Cream
- 1 tsp lemon zest
- 1 tsp chives, finely cut Season to taste
In a bowl mix together all ingredients and season to taste. Refrigerate for service.
- 150g caster sugar
- 40ml water
- 250g macadamia nuts
On a lined baking tray roast the macadamia nuts at 160°C for 10 minutes.
Place sugar and water into a saucepan on low heat until sugar is dissolved.
Turn up to medium heat until a golden brown caramel – do not stir.
Pour hot caramel over roasted macadamia nuts and allow to cool.
Break up caramel and pulse in a food processor until coarsely but evenly chopped.
Store in a cool dry place in an air
Switch up the praline with smoked almonds, pecans or walnuts for a little variety. Add feta and baby spinach to make a share dish for larger groups.