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Make the most of beetroot's season by trying Marcello Tully's beetroot bread recipe. The earthiness of the vegetable adds oodles of flavour to the loaf, while its striking colour adds aesthetic appeal.
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Wrap each beetroot in tin foil with a garlic clove, a sprig of rosemary, some olive oil, salt and pepper. Roast for 1 hour until tender, then remove from the oven and allow to cool
Remove the outer skins of the beetroot and discard the herbs. Roughly chop the flesh, add to the food processor and blitz - try to keep some of the beetroot in chunks, as they will add a visual appeal once the loaf is cut
4
Warm the milk and water gently, stir in the yeast and allow it to activate - once active it will become foamy and rise to the top of the liquid
100ml of milk
200ml of water
10g of dried yeast, active
5
Mix together the flour, salt and sugar and add the yeast mix. Add the beetroot, knead for 3-4 minutes, then place the dough in a bowl. Cover with a tea towel and leave to rest for 20 minutes
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Beetroot bread
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