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Mark Donald’s mulled wine beetroot
Serves 4-6 Sauces and accompaniments
Ingredients
- 6 medium crapaudine beetroots, washed and peeled
- 4 thyme sprigs, leaves picked
- 2 rosemary sprigs, leaves picked
- 4 garlic cloves, smashed cold pressed Highland rapeseed oil, to drizzle
- 250ml beetroot juice
- 400ml mulled wine (see cook’s note)
- thick, punchy red wine vinegar, to taste
To serve (to taste)
- toasted caraway seeds
- freshly ground pink peppercorns
- fresh lovage leaves (if lovage is unavailable, use good-quality parsley)
Method
Put the beetroots in a bowl and season liberally with salt, the thyme, rosemary and smashed garlic cloves.
To cook the beetroots en papillote, preheat the oven to 180C/160C F/Gas 4. Lay a large piece of baking paper on a baking sheet. Tip the beetroots and herbs into the centre and drizzle with a decent glug of the oil. Wrap them up in the baking paper, folding the edges to create an airtight seal.
Put the baking sheet with the parcel in the oven and cook for at least 40 minutes until the beetroots are fully done and lightly caramelised. (Loosen a small part of the wrapping – be careful as it may release steam – and use a skewer to test whether the beetroots are tender. If not, reseal and cook for a bit longer, then test again.)
Meanwhile, pour the beetroot juice and mulled wine into a medium pan. Heat until just boiling and simmer on low to reduce, skimming if necessary, until you are left with around 200ml liquid – you are looking for a thick glaze. Season well with the vinegar.
Roughly cut the beetroots into irregular chunky pieces and toss them in the mulled wine glaze to coat.
Arrange the beetroots on a serving plate, sprinkle with the toasted caraway seeds, ground pink peppercorns and lovage (or parsley), then serve.
COOK’S NOTE If you’re not keen on mulled wine, add more beetroot juice to your glaze mixture along with a glug of port instead.