Bloody beetroot

Name: Bloody beetroot
Yield: Serves 4
Ingredients: a good splash of sherry vinegar; 200 ml tomato juice; a few drops of Tabasco (optional); a little olive oil, for dressing; 2 teaspoons Henderson’s relish or Worcestershire sauce; 4 medium fresh beetroots, root whiskers and stalk tufts left on; a small squeeze of fresh lemon juice; a few sprigs of watercress; ground black pepper; flaked sea salt; scant ½ teaspoon celery salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Ben, a clever young cook, prepared this as part of a shooting lunch for a rag-tag band of hungover duck-shooting chefs. I thought it was delicious. I have duplicated his presentation as well.

Ingredients

4 medium fresh beetroots, root whiskers and stalk tufts left on
200 ml tomato juice
scant ½

Fish course
Side dish
Pescatarian
Gluten-free

Method

Cook the beetroots in boiling salted water for about 40 minutes, or until tender. Allow them to cool, then remove the stalks and skins whilst taking great care not to snap off the long root whiskers.
While the beetroots are cooking, mix the tomato juice, celery salt, Henderson’s relish or Worcestershire sauce, sherry vinegar, lemon juice and Tabasco into a bowl