More experimental cooking. This time, I created a dish featuring mellow golden beetroot served in three different ways – pickled, mashed and seared.
Pickles: Pickle thin slices of golden beetroot in a liquid consisting of one part water and one part white aceto balsamico seasoned with salt, sugar and white pepper. Bring the liquid to the boil and pour it over the slices. Season with fresh thyme. Pickle for at least an hour.
Mash: Simmer golden beetroot in water until tender. Mash and season with fleur de sel and butter.
Seared: Sear golden beetroot in olive oil seasoned with thyme. Taste with fleur de sel.
Serve a slice pickled beetroot and a dollop beetroot mash on a beetroot leaf. Top off with the seared beetroot and decorate with fresh thyme.