Lightly pickled baby beetroot with hummus, dill oil & toasted rye

Lightly pickled baby beetroot with hummus, dill oil & toasted rye

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

Beetroot is one of my favourite vegetables. For this dish it’s great if you can get some golden and candy-striped beets. The toasted dark rye bread gives a great crunch.

Ingredients

Quantity Ingredient
6 red baby beetroot
6 golden baby beetroot
6 candy-stripe baby beetroot
150ml white wine vinegar
150g sugar
1 tablespoon black peppercorns
3 bay leaves
150ml chardonnay vinegar
150ml extra virgin olive oil
100ml red wine vinegar
Hummus, to serve
Dill oil, for drizzling

Rye crumbs

Quantity Ingredient
1/2 loaf dark rye bread
50ml olive oil
1 teaspoon caraway seeds

Method

  1. Trim the stalks off the beetroot; wash and reserve the stalks. Wash the beetroot well and soak in cold water for 10 minutes to dislodge any sand or dirt.
  2. Place each beetroot variety in a separate saucepan and cover with water. Add 50 ml of the white wine vinegar, 50 g of the sugar, 1 teaspoon of the peppercorns, a bay leaf and a pinch of sea salt to each pan and bring to a gentle boil. Cook over medium heat for about 20 minutes, until just tender, then drain.
  3. While the beetroot are still warm, slip off the skins, wearing latex gloves. Trim the ends to ensure they are neat. Toss with the chardonnay vinegar, olive oil and some sea salt and freshly ground black pepper and set aside.
  4. Cut the beetroot stalks and leaves into 3 mm slices, then toss with the red wine vinegar and some salt and pepper. Cover and leave in the fridge to pickle for at least 1 day, or up to 1 week.
  5. For the rye crumbs

    Preheat the oven to 160°C and line a tray with baking paper.
  6. Remove the crust from the bread. Cut the bread into large cubes. Place in a food processor with the olive oil, caraway seeds and some salt and pepper. Pulse until there is a mix of large and small chunks.
  7. Place the crumbs on the baking tray and bake for 40–50 minutes, or until the crumbs are crisp. Leave to cool, then transfer to an airtight container; the crumbs will keep for several days.
  8. To serve

    Spread the hummus in the bottom of a bowl or platter. Top with the beetroot, making sure to distribute the different colours. Scatter the pickled beetroot stalks and leaves around. Drizzle with the dill oil, then scatter liberally with the rye crumbs.
  9. Garnish with the reserved dill tips and serve.
Tags:
Huxtabook
Huxtable
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Melbourne
Collingwood
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