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Recipe: beetroot with goats curd, granola, salad leaves, apple and vanilla

PUBLISHED: 11:17 29 May 2017 | UPDATED: 11:17 29 May 2017

Beetroot with goats curd, granola, salad leaves, apple and vanilla (David Hughes Photography)

Beetroot with goats curd, granola, salad leaves, apple and vanilla (David Hughes Photography)

David Hughes Photography Ltd

‘I love beetroot. It’s one of my favourite ingredients and the combination of beetroot, goats curd, apple and granola is fantastic! This recipe might take a little time but the result is really special’ – Auberge du Lac head chef Matt Edmonds

'I love beetroot. It's one of my favourite ingredients and the combination of beetroot, goats curd, apple and granola is fantastic! This recipe might take a little time but the result is really special' - Auberge du Lac chef Matt Edmonds (David Hughes Photography)'I love beetroot. It's one of my favourite ingredients and the combination of beetroot, goats curd, apple and granola is fantastic! This recipe might take a little time but the result is really special' - Auberge du Lac chef Matt Edmonds (David Hughes Photography)

Ingredients (for six)

Bunch baby candy beetroot

Bunch baby ruby beetroot

Bunch baby golden beetroot

Bunch ruby beetroot

500g merlot vinegar

250g water

125g sugar

12 sprigs thyme

Clove garlic

1tsp mustard seeds

10 Granny Smith apples

50g sugar

85g lemon juice

Vanilla pod

250g hazelnuts

250g pumpkin seed

250g oats

250g squash seed

4tbsp honey

1tsp ground cumin

1tsp light curry powder

1tsp all spice

Vegetable oil

Sea salt

To serve:

Goats curd

Granny Smith apple slices

Salad leaves

Method

Baked baby beetroots

Salt and oil baby beetroots, wrap in tin foil and bake at 180C for around 20 minutes until just soft. Then peel the skins gently and trim. 
Save the inner leaves of the beetroot and mix them through the salad leaves to serve (see below)

Pickled beetroot

Slice ruby beetroot thinly into discs. Bring the vinegar, water, 75g of sugar, thyme, garlic and mustard seeds to the boil and pour over the beetroot. Cover and leave, preferably overnight.

Granny Smith puree

Peel, quarter and core the apples. Slice finely and place in a pan. Add the lemon juice, 50g of sugar and the halved and scraped vanilla pod. Cook on a medium to high heat stirring continuously until cooked and quite dried out. Blend on high speed until completely smooth

Granola

In a frying pan, toast the hazelnuts, pumpkin seeds, oats and squash seeds. Separately, toast the cumin, curry and all spice. Mix all together and bind with the honey and a little sunflower oil and season with rock salt.

Serve with finely sliced apples, goats curd and salad leaves. Enjoy!

Recipe by Auberge du Lac, Brocket Hall, Welwyn

aubergedulac.co.uk

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