Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen. By Chef Andrew Clarke

Heat the Charlie Oven to 200°C / 390°F

Place a rack in the upper section of the oven, leaving sufficient room above to fit a roasting tray on the rack. 

Wash the beetroot to remove any dirt, pierce the beets all over and place it in a roasting tray with thyme.  Add a splash of olive oil.  Cover with foil and place high in the oven.

Roughly chop the coriander before placing it in a blender with the garlic, cumin, olive oil, and merlot vinegar.   Blend to a loose paste consistency and set aside.

Peel the skins off the grapefruit and oranges.  Remove the segments and place aside to dress the dish.

Slice the Kumquats and set aside.

Check the beets by piercing with a knife. If it gives easily, it is cooked.  If not, pop them back into the Charlie and give them more time.

Once cooked, remove the skins and slice into discs.  

This dish looks beautiful.  Take time to dress the plate.  Start by placing the beetroot discs on a large flat plate.  Dress with the citrus segments and place small pockets of Mojo Verde across the plate.  Add the slices of pickled kumquats and finish with a light sprinkle of fennel pollen.