Baby Beetroots and their leaves, dressed with an apple cider vinegar glaze, complete with 10 grain edible ‘soil’ with lightly whipped goats curd and fennel pollen. Served with peppered blackberries with marigold leaves, silver flakes and olive oil. Delicious. Relive your time with Arthur Potts at the Diners Club Cook School and give this dish a go at home.

NEED TO KNOW

Cooking Time: 30 minutes
Serves: UNKNOWN
Difficulty: Intermediate 

INGREDIENTS

• 1 beetroot with leaves
• 15g balsamic vinegar
• 5g apple cider vinegar
• 30g edible soil
• 5 blackberries (30g)
• 15g riccotta
• 1/2 silver leaf
• 5 marigold leaves
• 5 red baby shiso leaves
• 1 tbsp olive oil
• 1/4 lemon
• black pepper
• sea salt
• 1 pinch fennel pollen

METHOD

1. Trim the leaves and wash the baby beetroot, place in cold water and lightly season with sea salt, bring them to the boil, then turn to simmer for 15 minutes. Cook to a slight bite, strain and reserve at room temp.
2. Blanch the beetroot leaves in salted boiling water for 3 minutes, strain, cool to room temperature and chop roughly.
3. Cut the beetroot in half, place in a mixing bowl with the cooked beetroot leaves, drizzle in 15ml olive oil, fresh lemon juice, salt and pepper to taste.
4. Place the cut blackberries into a mixing bowl and add 5g apple cider vinegar, a drizzle of olive oil and lots of fresh black pepper and a pinch of sea salt.
5. Using a small disc cookie cutter 12-15cm in diameter place 30g of the edible soil in and press down gently to form a disc.
6. Quinelle the goats curd and arrange the shiso cress leaf around the curd and soil, sprinkle with the fennel pollen.
7. Place the silver leaf on top of the curd. Arrange the blackberries onto the plate, garnish with the marigold leaf.
8. Mix the beetroots and place them on the plate to create a triangle of ingredients.
9. Drizzle the plate with the reduced apple cider vinegar and olive oil.

Recipe by Arthur Potts.