Beetroot Roots, Stalks & Leaves
Cook Time 45 minutes to 1 hour
Servings 4 as an entree or side dish
12 to 16 medium sized beetroots with tops
250ml apple cider vinegar
100g raw sugar
2 tbsp salt
8 sprigs of thyme
2 tbsp fennel seeds
2 tbsp coriander seeds
2 tbsp peppercorns
1 brown onion, peeled and diced
4 cloves garlic, peeled and finely chopped
100ml light flavoured extra virgin olive oil
I small bunch parsley
I small bunch dill
½ tsp cinnamon
½ tsp allspice
Lemon juice and zest
500ml apple cider vinegar
Remove the leaves and stalks from the beetroots and set aside. Soak the beets in water for around 15 minutes to ensure they are grit free. Drain off beets and pick out the two smallest beets. Shave these finely on a mandolin. Place remaining beets into a pot along with the vinegar, sugar, salt, thyme, spices and cover with water. Bring to a simmer, reduce to just under and cook the beets for 20 - 30 minutes, until tender. Once cooked remove from the heat and leave to cool.
Wash the beet leaves. Set aside the small inner leaves to garnish the dish. Finely slice the stalks and leaves. Place a sauté pan on a medium high heat. Add the extra virgin olive oil and onion. Season with a large pinch of salt. Cook for 3 - 5 minutes stirring often. Add the garlic and cook for a further 2 minutes. Add the spices and stir well. Add the chopped stalks and leaves. Stir well and cook for 5 minutes. Add the herbs and lemon juice and cook for 5 more minutes. Season with salt and black pepper. Leave to cool.
Once the beets are cool enough to handle remove from the poaching liquid. The skin should easily be removed from the beets. Cut them into wedges.
Place the braised leaves onto your serving plate. Randomly add the cooked beets. Then cover with the raw beets and small leaves. Drizzle with some extra virgin olive oil and and a little vinegar. Serve at room temp.