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Beetroot, with herb crusted
lamb, lettuce sauce and jus |
Ever since I first saw candy beetroot (the one's with the pink rings) and golden beetroot, I've been obsessed with showcasing their beautiful colours. Needless to say, as soon as you try to cook them, they tend to lose their colour, or their colour bleeds into everything else - saving that colour has become a bit of a holy grail for me. Usually I've resorted to serving them raw, which isn't exactly a hardship. However, on
The Great British Menu, the lovely
Simon Rogan sliced his very finely, and cooked them sous vide in a water bath... That's been in the back of my mind ever since.
