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. Use vegetarian gelatine for the jelly if making this dish for vegetarians.
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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
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
To prepare the beetroots, heat the honey and vinegar in a saucepan until the honey has dissolved
360g of honey
450g of distilled vinegar
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
Steam the bags for 35 minutes then leave to cool in the bag. Once cool, peel the beetroots and set aside at room temperature
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
Mix together the horseradish and the crème fraîche then pass through a fine sieve
15g of horseradish cream
100g of créme fraiche
Mix in the cream cheese, season with salt and set in a tray to depth of 2cm
50g of cream cheese
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
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
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
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