Roasted Beetroot with Almond Cream and Pickled Radish

Ingredients by component

Roasted beetroot

• 700 g beetroot
• 20 ml olive oil
• 15 ml balsamic vinegar
• 3 g salt

Almond cream

• 100 g blanched almonds
• 120 ml water
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.
3. Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.
4. Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.
5. Almond cream: Blend with 120 ml fresh water, oil, lemon and salt for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.
6. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
7. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
8. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
9. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.