Beets and Blackberry Sauce


For the beetroot:

  • baby beetroot 300 g, unpeeled
  • unsalted butter
  • 30 g vinegar
  • 1 tbsp sea salt
  • fresh herbs sprigs of thyme, lemon thyme, sage or other aromatic herbs

For the blackberry sauce:

  • 250 g dried or freeze-dried blackberries
  • 10 g shallot
  • 6 g diced coriander stem
  • 3 g fresh coriander seeds
  • 1.5 g salt
  • 3 g liquid honey
  • 1 tsp olive
  • For the garnish:   oil coriander leaves


Preheat oven to 160 C/gas mark 3. Place the unpeeled baby beets on a sheet of foil. Add knobs of the butter, a tablespoon of the vinegar and a good sprinkle of sea salt. Lay sprigs of the fresh herbs across the top and seal up the foil into a pouch leaving a little space for air to circulate. Place pouch on an oven tray and bake in a pre-heated oven for 45 minutes or until a knife slices easily into the beetroots.

Meanwhile, in a mortar, crush the blackberries, diced shallot, coriander stem and seeds with the salt. Add a teaspoon of honey if too acidic. When formed into a mush, pass through a sieve.

Once the beetroots are cooked, allow to cool then peel off the skins and slice in half. Spoon the blackberry sauce into the gaps between the beets. Finish with a dribble of olive oil and fresh coriander leaves. Taste beets for salt, and sprinkle more if needed.

Serves 4

Submitted by: Rene Redzepi

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