Georgianna Hiliadaki and Nikos Roussos’ Beetrose

For the Beetroot Ketchup 

Ingredients

• 2500g beetroots, peeled
• 100g glucose
• 550g sugar
• 15g yellow pectin
• 5g malic acid
• 5g Xeres vinegar

Method

1. Pass the beetroots through the juicer and strain. Weigh out 1kg of juice.
2. Place the 1kg of juice in a pot, bring to the boil and then immediately reduce to a simmer until the liquid has reduced to half its original weight.
3. In a bowl, whisk 150g of sugar with the pectin.
4. Put the 500g of reduced beetroot juice, 400g of sugar and 100g glucose in a pan. When it reaches 40°C, add the whisked sugar and pectin mixture and whisk continuously until it reaches 105°C, then remove it from the heat. It is easiest to keep a thermometer in the pan the whole time while mixing to ensure you obtain the correct temperature immediately.
5. In another bowl, mix the malic acid with the Xeres vinegar, then add to the beetroot juice mixture and mix well.
6. Strain the combined mixture, place in a container and leave to set in the fridge.
7. Place in squeeze bottles prior to service.

For the Beetroot Petals

Ingredients

• 300g beetroot
• 20g olive oil

Method

1. Peel the beetroots and slice them with a mandolin slicer into 2mm thick pieces.
2. Using a 3cm-diameter round cutter, cut the sliced beetroot into small discs.
3. Sous-vide 150g of sliced beetroot discs with the 20g of olive oil for 30 minutes at 60°C.
4. Once cooked, place the beetroot discs in ice and store in the fridge until required. If need be, these discs can be kept in the fridge for up to 4 days.
5. Once ready for service, cut the discs in half, lay them on a tray with paper and add flavor using sherry vinegar, salt and beetroot “ketchup”.

For the Skordalia Paste

Ingredients

• 200g old rye bread soaked in water, crust removed
• 50g olive oil
• 250g sunflower oil
• 6g garlic clove
• 250g water
• 10g salt
• 120g walnuts
• 20g sherry vinegar

Method

1. Mix all the in a thermomix at speed 8 until it reaches 50°C.
2. Strain and place into a piping bag and keep in an ice bath.
3. Store in the fridge until required.

For the Grilled Stamnagathi

Ingredients

• Cleaned stamnagathi
• Strained lemon juice
• Olive oil
• Salt
• Ground white pepper

Method

1. Blanch the stamnagathi for 2.5 minutes, then place immediately into an ice bath to cool.
2. Once cooled, strain the stamnagathi and place onto kitchen paper. Pat it dry.
3. Place the stamnagathi in a bowl and add the olive oil.
4. Place the stamnagathi on the grill for a few minutes until it develops a beautifully smokey flavor.
5. Remove from heat and correct its flavor with lemon juice, salt, white pepper and additional olive oil as required.

For the Soil

Ingredients

• 100g rye bread, finely diced
• 15g butter

Method

1. In a small pan, melt the butter.
2. Place the diced bread into a bowl and pour the melted butter over the bread. Mix well.
3. Transfer to a Silpat and bake in a preheated dry oven at 165°C for 18 minutes.
4. Remove from the oven and leave to cool.
5. Once cooled, pulse the croutons in a thermomix to break down and resemble soil.

To Plate Each Beetrose Vase

Ingredients

• 8g grilled stamnagathi
• 15g skordalia paste
• soil
• 12-15 beetroot petals

Method

1. Place the grilled stamnagathi in the bottom of the dish and cover with the 15g of skordelia paste.
2. On top of this, sprinkle just enough soil over to just cover the surface.
3. Form the beetroot rose on top, starting from the inside and moving outwards.

Recipe courtesy of Georgianna Hiliadaki and Nikos Roussos of Funky Gourmet in Athens.

Image © Katerina Avgerinou.

Georgianna Hiliadaki and Nikos Roussos Chef Feature.