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Salt baked beetroot anjo banjo dressing

Prep Time:

30 minutes

Cook Time:

1- 1 -1/2





About the Recipe


  • 4 -6 beetroot

  • Any new season leafly green such as young spinach leaves, a little chooped wild garlic or young mizzuna leaves

  • Sea salt

  • 10 to 20 green seedless grapes to garnish and some toasted almonds

Ajo blanco sauce

  • 220g whole almond

  • 100g stale white bread without crusts

  • extra virgin olive oil

  • 4 cloves of garlic peeled

  • Spash of milk or vegan repalcement

  • 100 ml cold water

  • 1/2 cucumber peeeld and de seeded

  • 200ml of extra virgin olive oil

  • 2 table spoons of white wine viniger

  • a good pinch salt

  • 10 to 20 green seedless grapes cut in halve to garnish

  • 50 g of flaked almonds toasted


  1. Romove beetroot leaves, leaving a good margin of top. Scrub the whole beetroot and whilst still wet roll and rub into sea salt to add a generous coating. Oven bake at 160c for an hour to an hour an a half untill cooked but still firmish.

  2. Durring the cooking time you can prepare the dressing. Soak the bread in the water and red wine viniger for 5 to minutes. Combine all the ingredient into a food processer and blitz untill you have a smooth paste with the consitancy of double cream, if you need to adjust the consitancy add a little more water. Set asside in the fridge as a few hour standing helps the flavours in this dressing to combine.

  3. When the beetroot have been cooked and cooled the skin should rub off by hand (sorry you will have pinkl hand now !)

  4. Cut into wedge size segments

  5. To assbelle put the beetroot into your serving bowl, gently mix in your choosen leaves, drizzle over the dressing scatter with grapes and toasted almond and serve.

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