This recipe can be done with or without the meat element, I am a fan of meat but find myself leaning towards the vegan version of this dish. I think the earthiness of the beetroots really highlights all the other components. This dish is will surely stand out at dinner parties.
Ingredients
- 2 x large beetroots washed
- ½ x bunch thyme
- 100mls Farmers wife gin
- Salt
- Black pepper
- Extra virgin olive oil.
- 5 x cornichons finely diced
- 2 x peeled eschalots finely diced
- 100 x gms good quality beef (sirloin, rump, fillet) finely diced
Sauce Romesco
- 3 Large red capsicum
- 5 peeled garlic
- 2 roma tomatoes
- 125 gms slivered almonds
- ½ tsp Smoked Paprika
- 1 tbl red wine vinegar
- Juice & rind of 2 oranges
- 4 tbl extra virgin olive oil
For the Beetroot
Place beetroots and gin into a sheet of tin foil lined with baking paper. Add Thyme, salt, pepper and oil, massage the beetroots so evenly spread garlic, place bag into preheated oven 200c and bake for 45-50 minutes or until fork tender.
Sauce Romesco
Roast the capsicum over flames until blackend all round and place into a bowl, cover with cling film and set aside , roast garlic and tomatoes in 190c oven until well roasted place into a bowl and cover with cling film let stand for ½ hour remove blackend skins and place into blender with remaining ingredients blend on high season well, reserve for later.
For the Sorrel Oil
- 100 gms Sorrel leaves
- 100 gms Extra virgin olive oil
- 100 gms rapeseed oil
- 100 gms baby spinach
Blanch the sorrel & spinach, refresh in ice cold water, squeeze all water out in a chux cloth, blend on high with oils and season well, place in to a oil cloth let hang over night.
Assembling
Once beetroots are cool enough to touch carefully peel the skins off with a damp cloth, finely dice the beetroots and place into a mixing bowl with diced beef (or not), cornichons, eschalots, add 2 x tablespoons of romesco sauce and 2 teaspoons of sorrel oil season and mix well. Enjoy.
