PREP TIME: 15mins COOKING TIME: 60mins

Beetroot, but not as you know it! I love the textures and colours in this stunning dish!

Fragrant marinated beetroot, slightly spicy coriander and miso dressing and crunchy flaked almonds and sesame seeds topping.

Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar, but we are going to make our own version with flaked almonds, crispy shallots and nori flakes. This topping will be stunning on soups, eggs and salads.

Thank you to the Ottolenghi team for this inspiration.

INGREDIENTS
  • 600g beetroot, scrubbed, small (young) leaves reserved
  • 3 star anise
  • 3 garlic cloves, peeled, kept whole
  • 3 thyme sprigs
  • 2 handfuls rocket

Beetroot Marinade

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons good olive oil
  • 1 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt

Miso Dressing

  • 15g coriander
  • 1 tablespoon white miso
  • 1 green chilli
  • 1 garlic clove
  • 1 teaspoon sesame oil
  • 2 teaspoons olive oil
  • 1 lime zest and a good squeeze lime juice
  • a little beetroot water for a smooth mixture

Topping

  • 2 tablespoons flaked almonds
  • 2 teaspoons whole sesame seeds
  • 1/2 teaspoon chilli flakes or pul biber
  • pinch turmeric
  • 1 teaspoon olive oil
  • 2 tablespoons shop-bought cripsy onions
  • 1 1/2 teaspoons crushed nori flakes
METHOD
  1. Mix all the marinade ingredients together.
  2. Cook the beetroot with the thyme, garlic, star anise and 1 teaspoon salt until a knife can pierce through easily. Drain and peel the beetroot and add to the marinade while still warm for at least 30 minutes.
  3. Meanwhile heat the oven to 150c.
  4. For the topping, on a baking sheet lined with baking paper, add the almonds, sesame seeds, olive oil, turmeric, and pinch of salt, roast for 15-18 minutes until golden, set aside to cool, mix through the nori, chilli and crispy shallots.
  5. Add all the miso dressing ingredients to a powerful blender and blend until smooth.
  6. To serve, add the rocket and beetroot leaves to a pretty plate, add the beetroot, drizzle most of the dressing over the beetroots and sprinkle over the crunchy topping, enjoy!

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PREP TIME: 15mins COOKING TIME: 60mins

Beetroot, but not as you know it! I love the textures and colours in this stunning dish!

Fragrant marinated beetroot, slightly spicy coriander and miso dressing and crunchy flaked almonds and sesame seeds topping.

Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar, but we are going to make our own version with flaked almonds, crispy shallots and nori flakes. This topping will be stunning on soups, eggs and salads.

Thank you to the Ottolenghi team for this inspiration.

INGREDIENTS

  • 600g beetroot, scrubbed, small (young) leaves reserved
  • 3 star anise
  • 3 garlic cloves, peeled, kept whole
  • 3 thyme sprigs
  • 2 handfuls rocket

Beetroot Marinade

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons good olive oil
  • 1 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt

Miso Dressing

  • 15g coriander
  • 1 tablespoon white miso
  • 1 green chilli
  • 1 garlic clove
  • 1 teaspoon sesame oil
  • 2 teaspoons olive oil
  • 1 lime zest and a good squeeze lime juice
  • a little beetroot water for a smooth mixture

Topping

  • 2 tablespoons flaked almonds
  • 2 teaspoons whole sesame seeds
  • 1/2 teaspoon chilli flakes or pul biber
  • pinch turmeric
  • 1 teaspoon olive oil
  • 2 tablespoons shop-bought cripsy onions
  • 1 1/2 teaspoons crushed nori flakes

METHOD

  1. Mix all the marinade ingredients together.
  2. Cook the beetroot with the thyme, garlic, star anise and 1 teaspoon salt until a knife can pierce through easily. Drain and peel the beetroot and add to the marinade while still warm for at least 30 minutes.
  3. Meanwhile heat the oven to 150c.
  4. For the topping, on a baking sheet lined with baking paper, add the almonds, sesame seeds, olive oil, turmeric, and pinch of salt, roast for 15-18 minutes until golden, set aside to cool, mix through the nori, chilli and crispy shallots.
  5. Add all the miso dressing ingredients to a powerful blender and blend until smooth.
  6. To serve, add the rocket and beetroot leaves to a pretty plate, add the beetroot, drizzle most of the dressing over the beetroots and sprinkle over the crunchy topping, enjoy!

Print Friendly, PDF & Email