Assorted beetroot. Photo courtesy of The Anam
Charred, powdered, pickled, pureed and glazed
5 grams of beetroot
Thyme leaf, salt and pepper
1kg of beetroot
200 grams of pink beetroot
200ml of water
100ml of white vinegar
50 grams of salt
80 grams of sugar
500 ml of beetroot juice
5 grams of gellan gum
5 grams of salt
0.5 grams of Xanthan gum
20 grams of beetroot
100 ml of beetroot juice
8 grams of salt
10 grams of sugar
The Anam’s Executive Chef Peter Ye
Cut beetroot into rectangles (1x7x4), season with salt and pepper. Then transfer to a vacuum bag then sous vide at 85°C for about 3 hours.
Slice the beetroot very finely on a mandoline and place into a dehydrator overnight at 65°C. Once dehydrated, transfer to a blender and blitz into a coarse powder.
Begin by making the pickled beetroot. Bring all of the ingredients (except the beetroot) to the boil then leave to cool. Then transfer to a vacuum bag then sous vide at 85°C for about 3 hours.
Combine and mix dry ingredients gently by hand. Whisk dry ingredients into the liquid. Place in a pot over medium heat. The gellan needs to heat to 95°C to hydrate. Pour the liquid into a bowl or a pan over an ice bath. You will notice after a few seconds that the mixture has started to gel where it is coldest. Slowly mix until completely cool, or place in the fridge until cool to touch. Once the gel is fully set it should be brittle and firm – then transfer to the blender. Begin blending on low. Then pass gel through a fine-mesh sieve. Removing air from the gel in a vacuum chamber will yield a deeper color and more transparent appearance.
Small dice beetroot then cook with all ingredients until it becomes glazed.