By Michelin-starred chef Chris Wheeler - executive chef at Humphrey's (Stoke Park)
FOR THE BABY BEETROOTS:
- 4 candied baby beetroots
- 4 golden baby beetroots
- 4 classic baby beetroots
- 10ml malted vinegar
- 5g sugar
- 1 lemon
- 1 chilli
- 10ml honey
- Pinch of cumin
- 400g raw beetroot
- 4g agar agar
BEETROOT CRISP AND POWDER:
- 1 large candied beetroot
- 1 beetroot
- 20g rustic bread (1 piece)
- 20g frisée salad
- 4 celery leaves
- 5ml extra virgin olive oil
- 25ml double cream
- 5g fresh horseradish
GOAT’S CHEESE MOUSSE:
- 200g goat’s cheese
- 10ml truffle oil
- 5ml honey
- Salt and pepper
- Wash the baby beetroots and place each type into a different vacuum bag. Add 10ml malted vinegar and 5g sugar to the classic baby beetroot, seal the bag. Add a squeeze of lemon juice and one sliced chilli to the candied baby beetroot, seal the bag. Add 10ml honey and a pinch of cumin to the golden baby beetroot, seal the bag.
- Put all three bags into the water bath and cook at 55°C for one hour until the beetroots start to become soft. Take the beetroots out of the vacuum bags, peel them and keep to one side.
- Peel and juice the raw beetroot, pass through a strainer and bring the juice to the boil. Stir in the agar-agar. Allow to cool to form a beetroot gel before placing it into a squeezy bottle.
CRISP AND POWDER:
- Peel the candied beetroot. Slice very thin on a meat slicer, place on a tray and put into the dehydrator or under the hot plate lights for six hours until completely dry to form a beetroot crisp. Peel, dice and completely dry out the other beetroot. Blend the dried beetroot to a powder.
- Thinly slice the bread, season and allow to dry to form a crisp.
- Pick, wash and spin the frisée salad. Reserve the celery leaves and olive oil for plating.
- Whip the double cream, season and add the finely grated horseradish. Place into a piping bag.
GOAT’S CHEESE MOUSSE:
- Place the goat’s cheese truffle oil and honey into a blender, slowly blend to a smooth paste. Season to taste.
- Place three small quenelles of goat’s cheese mousse in a row in the middle of the plate.
- Slice the baby beetroots in different shapes and arrange on and around the quenelles.
- Garnish with the frisée salad, celery leaves, beetroot gel and horseradish cream.
- Add the beetroot and rustic bread crisps.
- Sprinkle a little extra virgin olive oil and beetroot powder over the plate.