HomeRecipesDan Doherty’s Baked & Pickled Beets Dan Doherty, Chef Director of Duck & Waffle Local serves up a seasonal show stealer with these baked & pickled beets Ingredients For the roasted beets: • 3 red beet • 3 golden beet • 3 candied beet • 50ml olive oil • Sprig rosemary • 1 head of garlic, split in half lengthway • pinch of salt • pepper For the pickled beets: • 1 candied beetroot finely sliced on mandolin. • 100ml white wine vinegar • 10 pepper corns • Sprig thyme • 1 bay leaf • 50g sugar For the harissa: • 100g red chilli • 2 red peppers • 1 bulb garlic finely chopped • 1tsp toasted then ground cumin seeds • 1tsp toasted then ground coriander seeds • 100ml olive oil • 40ml sherry vinegar • 1/2 bunch coriander • pinch salt • pinch black pepper To serve: • 2 tbsp yogurt • Coriander leaves to garnish • Olive oil Method To roast the beets: 1 Put the beetroots in a roasting tray with all the ingredients and mix well. 2 Cover with foil and roast for 2 hours at 170 degrees. 3 Take out and allow to cool. 4 When cool, peel. 5 Cut into small wedges and set aside until later. To pickle the beets: 1 Heat the vinegar, peppercorns, thyme bay and sugar and bring to the boil. 2 Pass through a sieve and allow to cool. 3 When cool, add the sliced beetroot and leave to pickle, minimum 3 hours. To make the harissa: 1 Place the chillies and red peppers an oven at 220°C and roast for 15 minutes. 2 Put in a bowl, seal with the cling film and allow to cool. 3 Once cool enough to handle, peel off the skins and remove the seeds. Use only the flesh. Using the food processor, blend chillies, garlic and spices. 4 Stir in the vinegar and then add the oil. Add chopped coriander and season to taste. 5 Toasted pumpkin seeds to serve. To serve: 1 Put the roasted beets in a mixing bowl then add 1 tbsp of harissa and 20ml olive oil. 2 Mix well then season with salt and pepper. 3 Place in 2 serving bowls and serve with a spoon of yogurt on top and approximately 5 slices of pickled beetroot. 4 Sprinkle with a pinch of toasted seeds and a few coriander leaves to finish. Recipe courtesy of Dan Doherty, Chef Director of Duck & Waffle Local.