There was a big family get together this weekend, and I was given the task of sorting out the starter. Mum bought a mixture of golden and red beetroot for me to make a salad from. I sealed them up in tinfoil with a bit of thyme, some sea salt, olive oil and baked them, and the resulting flavour was intense and nutty. When sliced into slim rounds and laid flat, they made a very pretty salad with the contrasting colours of the two varieties, garnished with fennel fronds and walnuts. Apart from this, there was a mackerel pâté, celeriac remoulade and thinly-sliced, toasted 66% rye bread from the Cake Shop Bakery, which was tasty.
a selection of golden and red beetroot, gently washed and trimmed of their leaves
some thyme (optional)
some fennel tops
handful of chopped walnuts, toasted
1 teaspoon, horseradish sauce
2 teaspoons, creme fraîche
good squeeze lemon juice
4 tablespoons olive oil
salt and pepper
How I made it:
Seal the beetroots in tinfoil with thyme, sea salt and olive oil. Bake for 1 1/2 hours, check if cooked by sticking in a knife to check it’s cooked. Peel by rubbing all over under a tap until the skin is gone. Then slice thinly into circles and arrange flat on a large plate. Whisk all the dressing ingredients together and taste for seasoning. Garnish sliced beetroot with the sprigs of fennel, walnuts and drizzle the dressing over.
Mackerel pâté and celeriac remoulade. Thinly sliced rye toast.