- 8 large golden beetroots, juiced set 700ml aside
- 3.8g gellan f
- 1.2g gellan lt100
- 75g white wine vinegar
- 20g sugar
- seasoning
Cooked beets served with Golden beetroot ketchup by Simon Hulstone
Cooked beets served with Golden beetroot ketchup by Simon Hulstone
Cooked beets served with Golden beetroot ketchup by Simon Hulstone, in association with Robot Coupe
Ingredients
Method
Bring the juice upto the boil. It is important that the juice is used immediately after juicing as it will discolour within 10 minutes.
Once at the boil add both the gellans and continue to whisk for 3 minutes whilst simmering.
The mix will set whilst hot so set in an ice bath and hand blend every few minutes until cool, add the vinegar and salt to taste and pass through a fine sieve.
Blend again until completely smooth, place in a squirty bottle ready for use.
Serve with the cooked beets.
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