Beets and Blackberry Sauce

Ingredients:

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

Preparation:

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