Name: Salt-Baked Beetroot With Mojo Verde And Spiced Crème Fraîche
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 8
Ingredients: 100g rock salt; 500g red beetroot; 500g golden beetroot; 40ml white wine vinegar 40ml vegetable oil; 60ml olive oil, plus extra to drizzle; 1 small garlic clove, peeled but left whole; 10g tarragon; 50g pine nuts, toasted in a dry pan until fragrant For the mojo verde; 75g coriander, roughly chopped; 1 small green chilli, deseeded and roughly chopped; 25ml moscatel vinegar or sherry vinegar; 1 garlic clove, roughly chopped; ½ tbsp cumin seeds, toasted; 100ml olive oil; For the crème fraîche; 225g crème fraîche; 1 tbsp ras el hanout; 1 tbsp ground cumin; 1 tbsp ground coriander; ½ tbsp smoked paprika; ½ tbsp finely grated lemon zest; ½ tsp fine salt

VMG Recipes