By Chef Tony Conte, Serves 1
Beetroot with Passion Fruit Gelée, Horseradish and Minus 8 Vinegar Dressing
Ingredients
Beetroot
8 baby golden beetroot
8 baby red beetroot
8 baby candy striped beetroot
35 ml olive oil, plus more as needed
3 sprigs thyme
1 sprig sage
2 g salt, plus more as needed
1g white pepper, medium ground, plus more as needed
70 ml red wine vinegar
150 ml champagne vinegar
Passion fruit gelée
1 kg passion fruit, puréed
17 sheets gelatin, soaked in ice water and squeezed
Minus 8 dressing
55 ml Minus 8 vinegar
90g shallots, peeled and finely diced
45 ml cassis vinegar
3 g fresh thyme leaves, coarsely chopped
1 g salt
30 ml olive oil
To assemble and serve
Micro rocket leaves
Micro mustard leaves
Edible violets
Horseradish, grated
Edible nasturtium flowers, torn
Method:
For the beetroot:
Put each colour beetroot in a separate pressure cooker, or do in three batches. Season each with the olive oil, thyme, sage, salt, and white pepper. Add the red wine vinegar to the red beetroot and the champagne vinegar to the golden and candy stripe beets.
Cook on high pressure for three minutes. Release pressure and check if it is done. Remove from the pressure cooker and allow to cool to room temperature. Rub the skins off the beets, being careful not to tear off the root ends. Toss separately in a bowl with olive oil, salt and white pepper.
For the passion fruit gelée:
Melt the passion fruit purée over medium heat. Whisk in the gelatin. Pour out into a half service pan. Allow to set and dice
For the Minus 8 dressing:
Combine the shallots, vinegars, thyme, and salt. Stand for 30 minutes. Finish with the oil and check for seasoning.
To assemble and serve:
Place a line of six beetroot on a plate, alternating colours. Place passion fruit gelée alongside the beetroot and drizzle with the Minus 8 dressing. Garnish with micro rocket, micro mustard, horseradish, edible violets and torn nasturtium flowers.
