Roasted beets with crispy sunchokes and pickled orange purée

Ingredients for Roasted beets with crispy sunchokes and pickled orange-ginger purée

• strips of zest (no pith) from 1 medium orange

• 70 g fresh ginger, peeled, thinly shaved

• 60 ml fresh lime juice

• 60 ml champagne vinegar

• 50 g caster sugar

• 40 g reduced-salt salt

• 30 ml extra-virgin olive oil

• ½ Thai chile, with seeds

• 675 g beets, about 5 medium, use a mix of colours if possible

• 60 ml extra-virgin olive oil

• 60 ml white wine vinegar

• 60 ml water

• reduced-salt salt and freshly ground black pepper

• 15 ml extra-virgin olive oil

• 120 g roughly chopped cashews

• 4 large sunchokes, thinly shaved

• vegetable oil (for frying)

• reduced-salt salt

• 1 medium orange

• roasted beets

• extra-virgin olive oil

• reduced-salt salt

• 60 ml pickled orange-ginger purée

• toasted cashews

• 15 g roughly chopped tarragon

• 15 g roughly chopped dill fronds

• sunchoke chips

How to make Roasted beets with crispy sunchokes and pickled orange-ginger purée

1. Place the zest strips in a small saucepan and cover with water. Bring to the boil, then drain. Repeat this process two more times to blanch the orange zest and remove any bitter flavours.  

2. Combine the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to the boil. Pour the mixture over the ginger and orange. Allow to cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be stored in the fridge for a couple of months.  

3. Drain the pickled ginger and orange, reserving 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chilli, and remaining 2 tablespoons of salt. Blend until very smooth, scraping down the sides of the blender as needed. Transfer to a container and refrigerate until ready to use. The purée can be prepared a couple of days in advance. (Makes about 240 ml.)  

4. Preheat the oven to 190°C (fan) or 200°C (conventional). Place the beets in a baking dish; if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between them. Drizzle with oil, then add the water and vinegar. Season with salt and pepper. Cover the dish with foil and roast until the beets are tender when pierced with a knife, which can take 30–60 minutes, depending on their thickness. Allow the beets to cool, then peel and cut into 2.5 cm wedges. Place each colour of beet, along with any accumulated juices, in a small mixing bowl.  

5. In a frying pan, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heatproof bowl.  

6. Pour 2.5 cm of oil into a small saucepan and add the sunchokes, ensuring they are just covered with oil (add more oil if necessary). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until they are light golden brown. Quickly transfer the chips to paper towels to drain, as they can rapidly burn. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about 120 ml.)  

7. Using a sharp knife, carefully cut away the peel and pith from the orange. Working over a bowl, cut between the membranes to release the segments. Dice the segments and return them to the bowl.  

8. Drizzle the beet wedges with a little olive oil, season with salt, and toss to combine.  

9. Spread the ginger purée on the bottom of a shallow serving bowl or plate. Arrange the beets over the purée. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.