Beetroot, Pickled Shallot & Horseradish Salad

The Recipes / Vegetables

Castle House’s Sommelier, Jordan Sparks, recommends Sharpham New Release white wine from Sharpham Estate, Devon

Castle Hotel, Hereford

3 bunches of beetroot (different colours if you can get them)
1 large Candy Cane Beetroot
500ml clear honey
600ml cider vinegar
100ml raspberry vinegar
100ml Water
100g sugar
1 tsp pink peppercorns
Sprig of thyme
100g shallots
100g cream cheese
80g crème fraiche
Salt & pepper

Serves 4

Start by trimming the stalks of the baby beets and giving them a good wash. Mix the cider vinegar and honey together. Place the beets in separate pans for each colour and divide the honey vinegar mix between them.  Add a pinch of salt, bring to a simmer and cook until tender.

Peel the shallots, cut in half and place in a bowl of cold water for 30 minutes.

Place your raspberry vinegar in a pan with the peppercorns, thyme, sugar and water and bring to the boil. Remove the shallots from the cold water and place in the raspberry vinegar pickle.   Remove from the heat and leave to cool.

Mix the cream cheese, crème fraiche and horseradish together and push through a fine sieve to make a smooth purée. Put into a piping bag.

When the beets are cooked carefully peel, the skins should just slide off, and place on a tray to cool. Now peel the candy cane beetroot and slice thinly on a mandolin and place in some iced water.

To plate, place the baby beets onto a plate, pipe some of the horseradish purée in between. Put some slices of the candy beet and garnish with edible flowers and micro herbs.