Heritage beetroot with buttermilk, horseradish and bronze fennel

Ingredients

Fruit & Vegetables

  • 3 large beetroots, ideally heritage varieties in a mixture of colours
  • 2 garlic cloves, halved

Salad & Fresh Herbs

  • 3 sprigs of thyme
  • 50g of fresh lovage, leaves only

Store Cupboard

  • 45g of salt
  • 45g of sugar
  • 30g of egg yolk
  • 3g of salt
  • 40g of sugar
  • 30g of fresh horseradish
  • 2g of salt
  • 200g of sourdough breadcrumbs

Oils & Vinegars

  • 45g of vegetable oil
  • 100ml of vegetable oil

Dairy

  • 100ml of milk
  • 100ml of double cream
  • 200ml of buttermilk
  • 50g of butter

Spices & Dried Herbs

  • bronze fennel