Immerse yourself in the rich flavours of roasted beetroot paired with the citrusy burst of grapefruit.
The Mojo Verde sauce adds a Mediterranean twist, and the subtle hint of fennel pollen elevates this dish to a sensory delight.
Prep Time: 10 minutes
Cook Time: 60-90 minutes
Serves: 6-8 people
Ingredients
- 2 Golden Beetroot
- 2 Candy beetroot
- 2 Red beetroot
- Pickled Kumquats - optional
- Fennel Pollen - optional
- 1 Orange - segments
- 1 Grapefruit - segments
- 1 bunch Coriander
- 2 Garlic Cloves
- 1 tbsp Ground Cumin
- 4 tbsp Merlot Vinegar
- Extra Virgin Olive Oil
- Maldon Salt
Directions
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.
Step 2 – Prep the Beets
-
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.
Step 3 – Make the Moje Verde
- 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.
Step 4 – Prep the Citrus
- Peel the skins off the grapefruit and oranges. Remove the segments and place aside to dress the dish.
- Slice the Kumquats and set aside.
Step 5 – Prep the cooked beets
- 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.
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass
Step 6 – Assemble the dish
- 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.
Step 1 - Prep and heat the Charlie Oven
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.
Step 2 – Prep the Beets
-
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.
Step 3 – Make the Moje Verde
- 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.
Step 4 – Prep the Citrus
- Peel the skins off the grapefruit and oranges. Remove the segments and place aside to dress the dish.
- Slice the Kumquats and set aside.
Step 5 – Prep the cooked beets
- 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.
Source: Chef Andrew Clarke Acme Fire Cult Classics Charlie Oven Masterclass
Step 6 – Assemble the dish
- 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.