Bloody beetroot

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. 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