Beetroot Gel

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 2 large beetroot (about 500 g/1 lb 2 oz in total)
  • 500 ml (17 fl oz/2 cups) white chicken stock
  • 2 teaspoons balsamic vinegar
  • 3 garlic cloves
  • 6 g (⅕ oz) coriander seed
  • 2 g (1/16 oz) cumin seeds
  • 0.5 g whole allspice
  • 15 black peppercorns
  • 1 cinnamon stick
  • 1 star anise
  • 1 fresh bay leaf
  • 10 g (⅓ oz/½ bunch) thyme
  • sea salt flakes
  • 5 g (⅙ oz) agar agar


Peel and thinly slice the beetroot, place in a large saucepan, add the stock, vinegar, garlic, spices, herbs and 500 ml (17 fl oz/2 cups) water and bring to the boil. Reduce the heat to low and simmer for 2 hours. Strain, discarding the solids. Return the liquid to the pan and simmer until reduced to 500 ml (17 fl oz/2 cups). Season with salt. Add the agar agar and cook, stirring continuously, until dissolved. Transfer to a metal bowl and chill over ice until set. Transfer the gel to an upright blender and blend until smooth. Pass through a fine sieve and set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge.