So I just got home to catch James having a tasty little snack, I think he might try and claim it as lunch, but let’s be honest – it’s almost 4pm. He does like his food. Making the most of our delicious little / baby beetroots he roasted them up nice and slowly (inspired by a Noma recipe no less) and they are mighty good.
Here’s his recipe:
5 baby beetroots
Red wine vinegar
Sea salt and freshly ground black pepper
Knob of butter
2 slices of sourdough
Grated horseradish (English Provender in this case)
1 tablespoon pecan nuts, chopped
Preheat the oven to 140c. Place a sheet of tinfoil in a roasting tray and put the unpeeled beetroot on top. Season with salt and pepper and drizzle over a splash of red wine vinegar. Wrap them up in a little parcel and place in the oven for 1 hour, turning the oven up to 180c after 40minutes. Cook until the beetroot are tender. Allow to cool a little and then you can easily peel off the skins (you can use a knife to help scrape them away). Chop up into nice little chunks.
Lightly toast the sourdough and spread with a little butter and horseradish to taste. Scatter over the beetroot, chopped pecans and finish with some basil.