Purple beetroot and brown coconut soil with peanut and chilli miso

This complex, vegan recipe of glazed purple beetroot from Ramael Scully is served with a homemade peanut and chilli miso and a sweet and spicy dehydrated brown coconut soil. The miso is very simple, but takes 3 months to ferment, so be sure to start this dish well in advance.

First published in 2023
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Peanut and chilli miso

Brown coconut soil

Glazed beetroot

Peanut sauce

Fried curry leaves


  • Dehydrator
  • Japanese turning slicer



To make the miso, blitz the red chillies, peanuts, lime leaves, koji, salt and water into a coarse paste. Mix all the ingredients together thoroughly


Place the mixture into a sterilised jar, then compact it down in firmly. Sprinkle the remaining 5g of salt on top. Tie a piece of muslin on top of the jar, and store it at room temperature for 3 months


Two days before you're ready to serve, make the coconut soil. Blitz the shallots, ginger, galangal, garlic, lemongrass and red chillies into a coarse paste in a blender


Add the vegetable oil to a large pot, and bring it to a medium heat. Fry the paste in the oil until fragrant, then stir in the grated coconut


Cook the paste for 10 mins, then add the palm sugar and coconut milk. Cook this for 30 mins or until it has a fudgy, thick consistency


Add the tamarind and salt, then cook for another 10 mins


Take the mixture off the heat and let cool. Once the mixture has cooled, spread it in a dehydrator, and dehydrate for 48 hours. Once dry, crumble the mixture up into a coarse soil


On the day you're ready to serve, make the beetroot roll. First, peel the beetroot and trim off both ends. Use a Japanese turning vegetable slicer to cut a very long and thin slice of beetroot. Tightly roll the beetroot slice into a cylinder and tie it with a piece of string so that it doesn’t fall apart when cooking


Place the beetroot cylinder in a small saucepan and cover it about halfway with the beetroot juice. Cook the beetroot uncovered for 30 mins over a low heat, then turn it over and repeat until the beetroot is cooked all the way through. Add a little more beetroot juice if the beetroot needs to be cooked for slightly longer

  • 500ml of beetroot juice, you can use the beetroot trimmings to make juice

Once the beetroot is cooked through, and the beetroot juice is totally reduced, remove the pot from the heat and let the beetroot cool


To make the peanut sauce bring the coconut milk to the boil, then use a stick blender to emulsify the peanut butter and 150g chilli miso into the coconut milk until it is smooth


Just before you're ready to serve, fry the curry leaves in the hot vegetable oil until crisp


To plate, cut the beetroot cylinder through the middle. Brush the beetroot layers with the fig leaf vinegar

  • 2 tbsp of fig leaf vinegar

Place the glazed beetroot on a serving plate, and spoon warm peanut sauce and coconut soil on the side. Garnish with fried curry leaves

First published in 2023
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Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

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