- A mixture of heritage beetroots:
- Red
- Candied
- Golden
- horseradish ice cream:
- 177g sugar
- 177g glucose
- 2tbsp milk powder
- 826g whole milk
- 3tbsp lemon juice
- Salt to taste
- 354g water
- 2tbsp horseradish sauce
Salt baked beetroot, pistachio, chicory & raspberry vinegar
Gareth Rayner
19th July 2016
Salt baked beetroot, pistachio, chicory & raspberry vinegar
Salt baked beetroot, pistachio, chicory & raspberry vinegar
Ingredients
Method
Beetroot gel made with beetroot juice, sherry vinegar and agar. 100g juice set with 1g agar
dice beetroots to 3mm
slice beetroots on mandolin and then cut into round discs, pickle discs in a mixture of white wine vinegar and sugar. 100g vinegar to 25g sugar
horseradish ice cream:
Combine water, sugar glucose and simmer. Add milk powder, whisk and cool over ice. Add milk ,lemon juice and season. Then freeze and churn.
Serving
Mix the diced beetroots with some of the beetroot gel. place in centre of a bowl, arrange some of the pickled beetroot around and over the diced beetroot. Place horseradish ice cream on top of the beetroot. In the restaurant we served this with lemon sorrel and red vein sorrel for freshness and sprinkled beetroot powder over just before serving.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
