Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
This elegant beetroot starter recipe from Daniel Galmiche finds the perfect balance between sweet and sharp thanks to the sweetly earthy roasted Cheltenham beetroot and tangy sous vide pickled quince.
To pickle the quince, bring the pickle ingredients to the boil and pour over the quince whilst still warm. Transfer everything to a vacuum bag and seal in a chamber sealer. Leave to pickle for 24 hours
Rub the Cheltenham beetroot with the olive oil, salt and pepper. Place onto a tray with the thyme sprigs and roast in the oven for about 30 minutes until cooked but not soft
Leave the beetroot to cool slightly before peeling and cutting into 3 small pieces per portion
5
Use all of the trimmings from the Cheltenham beetroot to make the purée by blitzing in a blender until very silky and smooth. Cover and set aside in a warm place
6
Thinly slice the baby beetroots and marinate with the pickle liquor from the quince. Drain the quince and cut into a small dice
To serve, swipe the beetroot purée across the plates and arrange the cooked beetroot on top. Arrange the quince and sliced baby beetroot around the beetroot, drape over the spinach leaves and garnish with chervil sprigs