Dan Doherty’s Baked & Pickled Beets


Dan Doherty, Chef Director of Duck & Waffle Local serves up a seasonal show stealer with these baked & pickled beets

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

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.

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