Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen. By Chef Andrew Clarke
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Time to read 1 min
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.
10 min
60-90 min
6-8 pers
Sides
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
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
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.