Beet and blackberry

SERVES 4

For the beetroot:

• 300g baby beetroot
• 30g unsalted butter
• 1 tbsp vinegar
• 0 sea salt
• 0 sprigs thyme

For the blackberry sauce:

• 250g blackberry
• 6g shallot
• 3g coriander stem
• 15g fresh coriander seeds
• 3g salt
• 1 tsp runny honey

For the garnish:

• 0 olive oil
• 0 coriander leaves

Step 1
Preheat the oven to 160C/gas mark 3.

Step 2
Place the unpeeled baby beets on a sheet of foil.

Step 3
Add knobs of the butter, a tablespoon of the vinegar and a good sprinkle of sea salt.

Step 4
Lay sprigs of the fresh herbs across the top and seal up the foil into a pouch leaving a little space for air to circulate.

Step 5
Place pouch on an oven tray and bake in a pre-heated oven for 45 minutes or until a knife slices easily into the beetroots.

Step 6
Meanwhile, in a mortar, crush the blackberries, diced shallot, coriander stem and seeds with the salt.

Step 7
Add a teaspoon of honey if too acidic.

Step 8
When formed into a mush, pass through a sieve.

Step 9
Once the beetroots are cooked, allow to cool then peel off the skins and slice in half.

Step 10
Spoon the blackberry sauce into the gaps between the beets.

Step 11
Finish with a dribble of olive oil and fresh coriander leaves.

Step 12
Taste beets for salt, and sprinkle more if needed.