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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Bloody beetroot

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of