Sous vide three beets with pickled shallots and horseradish
- medium
- 6
- 1 hour 15 minutes
Lisa Allen showcases three different types of beetroot in this vibrant starter that offsets creamy horseradish jelly and purée with acidic pickled shallots and fragrant basil. She cooks the beetroots sous vide to intensify the flavour. Use vegetarian gelatine for the jelly if making this dish for vegetarians.
First published in 2015
Ingredients
Metric
Imperial
Pickled beetroots
- 3 bunches of baby beetroot, yellow, red and candied
- 360g of honey
- 450g of distilled vinegar
Pickled shallots
- 100g of sherry vinegar
- 100g of white balsamic vinegar
- 100g of water
- 2 star anise
- 1 tsp pink peppercorns
- 130g of caster sugar
- 3 banana shallots, peeled and cut into 2cm rounds
Horseradish jelly
Horseradish and basil purée
- 100g of basil
- 200g of créme fraiche
- 50g of horseradish sauce
- 50g of cream cheese
- 20g of lemon juice
- 1 pinch of salt
Beetroot dressing
- 120g of honey
- 200ml of distilled vinegar
- 50ml of olive oil
To serve
SAVE RECIPE
Equipment
- Vacuum bags
- Chamber sealer
- Blender
Method
1
Begin by making the pickled shallots. Bring all of the ingredients (except the shallots) to the boil then leave to cool
- 100g of white balsamic vinegar
- 100g of water
- 2 star anise
- 1 tsp pink peppercorns
- 130g of caster sugar
- 100g of sherry vinegar
2
Weigh out the shallots and use 100g of pickle for every 75g of shallot. Place the shallots and pickle in a bag, seal in a chamber sealer and leave to pickle for 24 hours
- 3 banana shallots, peeled and cut into 2cm rounds
3
To prepare the beetroots, heat the honey and vinegar in a saucepan until the honey has dissolved
- 360g of honey
- 450g of distilled vinegar
4
Wash the beetroots well and place each colour into separate vacuum bags with 200g of pickling liquid. Seal in a chamber sealer
- 3 bunches of baby beetroot, yellow, red and candied
5
Steam the bags for 35 minutes then leave to cool in the bag. Once cool, peel the beetroots and set aside at room temperature
6
To make the horseradish jelly, heat up a small amount of UHT cream, add the soaked gelatine and stir until dissolved
- 50g of cream, UHT
- 7g of gelatine, soaked
7
Mix together the horseradish and the crème fraîche then pass through a fine sieve
- 15g of horseradish cream
- 100g of créme fraiche
9
For the horseradish and basil purée, blanch the basil in boiling water for 2 minutes then refresh in iced water. Squeeze out any moisture and transfer to a blender with the rest of the ingredients. Blitz until smooth, pass through a fine sieve and season to taste with salt
- 100g of basil
- 200g of créme fraiche
- 50g of horseradish sauce
- 50g of cream cheese
- 20g of lemon juice
- 1 pinch of salt
10
For the dressing, mix together the honey and 150ml of distilled vinegar in a saucepan. Reduce over a medium heat until you have 90ml of liquid, then mix in the remaining vinegar and olive oil until emulsified
- 120g of honey
- 200ml of distilled vinegar
- 50ml of olive oil
11
To plate, dress the beetroots and arrange around the plate with the shallots. Cut the horseradish jelly into squares and add to the plate. Dot around the horseradish and basil purée and finish with edible flowers and micro cress
First published in 2015
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