Are you in the mood for a culinary adventure tonight? Give the dish of roasted beets with blackberry dressing and pistachio purée a go. It promises to engage your palate and leave your guests raving. You might want to reserve it for a weekend since it takes some time to prepare, but it’s worth the wait. It’s both nutrient-rich and brimming with flavor.
The roots of this delightful dish trace back to ‘Plants Taste Better’, a cookbook penned by Richard Buckley (retailing at £25 from Jacqui Small). Kim Lightbody enriched the book with her photography. This isn’t just any cookbook but a guide on mastering the art of plant-based cuisine.
Richard Buckley isn’t just a regular chef; he’s the owner of Acorn, Bath’s most prestigious vegan eatery. It’s a star in the MICHELIN Guide 2019, as well as the Good Food Guide 2019. Acorn proudly bagged the Trencherman’s Awards 2019 for Creativity and Innovation. And adding a feather to Richard’s cap, he seized the title of Olive magazine’s BEST CHEFS 2018 Award for VEGGIE PIONEER.
Without any more delay, here’s the detailed procedure from ‘Plants Taste Better’:
Cylindra beetroots are an elongated, rich-red type. While they taste like their round counterparts, their uniform width ensures consistent slices. If you’re unable to find them, simply use round beets and cut them into wedges for even cooking.
Roasted Cylindra Beetroot with Blackberry Dressing and Pistachio Purée A plant-based culinary treat to wow your guests and satisfy your culinary cravings. Course: Side Dish | Serves: 4 | Recipe by: Richard Buckley
Ingredients: Roasted Beetroot:
- 2 sizable cylindra beetroots
- 4 tbsp fresh thyme (10g)
- A hint of dried lavender (1g)
- 1 tsp sea salt (5g)
- 50 ml water
- 5 tsp cold-pressed olive oil (25ml)
Blackberry Dressing:
- 100 g quartered blackberries
- 1 tsp red wine vinegar (5ml)
- 2/3 tsp fine caster sugar
- A sprinkle of sea salt
- 8 tsp thyme-infused oil (40ml)
Pistachio Purée:
- 100 g Iranian pistachios (roughly 2/3 cup)
- 100 ml virgin olive oil
- 150 ml water
- 1 garlic clove
- Sea salt to taste
- A smidgen of cayenne pepper
To Garnish:
- 10 g coarsely chopped Iranian pistachios
- 2 thyme sprigs, leaves only
- 20 petite red mustard frill leaves
Method:
- Warm the oven to 140°C/160°C/310°F/gas mark 2½. Arrange a strip of foil, paired with parchment on a deep tray. Create a basin and add beets and other roasting ingredients. Combine, seal into a packet and bake for 1–2 hours.
- With about half an hour left for the beets, start on the dressing. Mix blackberries, vinegar, sugar, and salt in a bowl. Lightly mash them, ensuring they retain texture. Let it sit for 20 mins, then infuse with thyme oil.
- For the purée, mix pistachios, olive oil, water, and garlic until the texture is creamy. Adjust seasoning with salt and a touch of cayenne pepper.
- Check the beets post-baking – they should be tender. Peel the skin once slightly cooled and slice them uniformly.
- To serve, spread pistachio purée on each plate. Layer with beet slices, drizzle blackberry dressing, and sprinkle with pistachios and thyme. Coat the mustard leaves with leftover blackberry liquid and place them aesthetically. Relish it while warm.
