Salt-Baked Heritage Beetroot with...Salt-Baked Heritage Beetroot with Saffron Cauliflower Silk

An avant-garde vegan masterpiece featuring slow-roasted salt-crusted beets nestled on a bed of saffron-infused cauliflower velvet, finished with a zesty almond-caper gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 200°C (400°F). In a deep baking tray, create a 1-inch bed of kosher salt. Place the whole beetroots on the salt and cover them entirely with the remaining salt. Bake for 60-70 minutes until tender.

2. 02

   While beets roast, combine the cauliflower, oat milk, and saffron in a medium saucepan. Simmer over medium-low heat until the cauliflower is completely soft and the milk has reduced slightly.

3. 03

   Transfer the cauliflower mixture to a high-speed blender. Add nutritional yeast and a touch of olive oil. Blend on the highest setting for 2 minutes until it reaches a 'silk' consistency. Season with sea salt and pass through a fine-mesh chinois.

4. 04

   Prepare the gremolata: In a small bowl, combine the chopped almonds, minced capers, parsley, lemon zest, and 40ml of olive oil. Mix gently to keep the textures distinct.

5. 05

   Once the beets are done, break the salt crust. Peel the beets while still warm (the skin should slip off easily). Slice each beetroot into thick 1-inch 'steaks'.

6. 06

   To plate: Spoon a generous pool of the Saffron Cauliflower Silk onto the center of a warmed plate. Place a beetroot steak on top. Dress the beetroot with a heaped spoonful of the almond-caper gremolata. Finish with a final drizzle of olive oil and micro-herbs if desired.