Your browser doesn't support HTML5 video.
PT1H15M
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. She cooks the beetroots sous vide to intensify the flavour. Use vegetarian gelatine for the jelly if making this dish for vegetarians.
Sous vide three beets with pickled shallots and horseradish