Glistening Beetroot

By popular demand … Chef Nigel Rich’s beetroot recipe

I made this beetroot dish for our Sea & Vines event in June – after four requests for the recipe I got around to writing down the method I learnt from Nigel.

Turn a wild beetroot crop into a deeply glistening jewel.

Peel and slice the beetroot, quite thin, we use a Mandolin. Line a baking dish with greaseproof paper, paint on a film of clarified butter and then layer the slices, overlapping about half of the next slice (dish size choose one that snugly fits a handy weight – I often use a square tin and bread board topped off with a brick to serve in squares, or I made one cake-round and served in wedges that looked great too). The first layer is the most important as when you invert it will be the top, aesthetics are important so let your artistic flare go here, alternate direction of layers creating interesting texture throughout, subtle finesse. The mouthwatering dressing between every layer is made of freshly grated orange zest and zingy pomegranate molasses, quantities are up to your own taste this is all about drizzling and sprinkling with flourish – zest the orange skin very finely and keep moist in the juice, ground black pepper, salt flakes, pomegranate molasses (there are lots of different brands, Nigel’s favourite is Alwadi) and clarified butter (just a drizzle).

Layer to the height you like keeping in mind this will be pressed overnight. Top with baking paper and tightly wrap with foil. Bake in the oven, around 180 degrees for several hours (depends on how old the beetroot is). When the fabulous aroma of baked beetroot arrives it is time to check, looking for the stunning juices to be released, oozing and luscious. The final check for readiness is texture, use a skewer or knife to feel for softness but retaining form. When cooked let cool before weighting and refrigerate overnight. Next day turn it out and serve whole or sliced into squares, wedges etc. A topping of goat curd and fresh herbs is good, or crushed pistachio nuts and drizzle of pistachio oil. Let me know your variations and suggestions.