Cooked beets served with Golden beetroot ketchup

Robot Coupe (UK) Ltd

Robot Coupe (UK) Ltd

Standard Supplier 26th June 2014

Cooked beets served with Golden beetroot ketchup

Cooked beets served with Golden beetroot ketchup by Simon Hulstone in association with Robot Coupe.

Ingredients

  • 8 large golden beetroots, juiced set 700ml aside
  • 3.8g gellan f
  • 1.2g gellan lt100
  • 75g white wine vinegar
  • 20g sugar
  • seasoning

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you