Celebrated chef Richard Allen has a passion for premium ingredients that look good, taste good and that are good for you. Here Richard combines his signature beetroot dish with The Sweet Beet’s oak-smoked apple butter.
Beetroot Meringue
– 125ml beetroot juice
– 100g sugar
– Lemon ½, juiced
– 12g albumina en pols
– Salt to taste
Put the juice, sugar and lemon in a kitchen aid mixer. With the whisk attachment start on low speed. When sugar is dissolved, add the albumina and start increasing the speed. When mix is firm pipe into desired shaped. Dry at 65ºC in an oven for 5 hours.
Blueberries
– 150g blueberries
– Pine needles
– Beetroot wine
Cut blueberries in half and soak in beetroot wine and pine needles for two weeks and strain.
Sweet Cheese
– 200g goats cheese
– 50g stock syrup
– 1 vanilla pod
Cream the goats cheese with the stock syrup.
Add 1 vanilla pod.
Candied Beetroot
– Baby beetroots
– Butter
– Sugar
Peel the beetroot.
Cook until tender.
Roast in sugar and butter in the oven at 180ºC for 15 minutes.
Beetroot Rocks
– 100g lactose powder
– 100g beetroot juice
Cook the lactose and beetroot powder together in a pan.
When it starts to crystallise remove from the heat and chill.
To Assemble
Gather all of the prepared items.
Arrange the ingredients into six bowls of your choice to your liking.
Pair with The Sweet Beet’s Oak Smoked Apple Butter.
READ MORE: Paul O’Hara’s Weardale Cheese & Spinach Soufflé
Main image by Marion Botella Photography.
