Calf’s liver with poached baby beetroots and thyme

Foie de veau, betteraves et thym

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This is a wonderfully easy dish to be relished by anyone who enjoys calf’s liver. It works very well as the liver and beetroot both have such silky textures, which complement each other.


  • 400 g (14 oz) baby beetroots, trimmed
  • 85 g (3


Simmer the baby beetroots in a pan of water for 1 hour until soft when a knife is inserted. Drain and, when cool enough to handle, peel by squeezing gently; the skins should slip off.

Cut the beetroots in half and place in a large pan with 25 g (1