Recipes, re-invented from cooking shows
Beetroot with Toasted Sunflower Seed Sauce
Prep. Time:
Baking Time:
Total Time:
15 mins
1 hour 30 mins
1 hour 45 mins
Serves:
4 servings
Amber created this dish for Great British Menu ™ Season 20. Sweet, earthy roasted beetroot sits atop a rich, nutty sunflower seed sauce that balances creaminess with crunch. Bright lemon zest and delicate herbs lift the dish, making it a stunning plant-forward starter.
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Ingredients
FOR THE BEETROOT: 4 medium beetroots (about 500g), scrubbed 1 tbsp olive oil Flaky salt
FOR THE SUNFLOWER SEED SAUCE: 80g sunflower seeds 150ml warm water 1 small garlic clove 2 tbsp extra virgin olive oil 1 tbsp lemon juice, plus more to taste Salt to taste
TO FINISH: Zest of 1 lemon A few picked dill or chervil fronds Good olive oil
Method
COOK THE BEETROOT: Wrap each beetroot tightly in foil with a drizzle of oil and a pinch of salt. Roast at 190°C for 1-1½ hours until a knife slides through easily. (Alternatively, pressure cook for 25 minutes for more intense flavour.) Let them cool slightly, then slip off the skins and cut into wedges.
MAKE THE SAUCE: Toast only a third of the sunflower seeds in a dry pan until golden and fragrant. Remove. Add the remaining raw seeds to a blender with the warm water, garlic, oil, lemon juice, and a good pinch of salt. Blend until completely smooth - this should take 2-3 minutes. Taste and add more lemon juice until it feels bright. Stir through the toasted seeds for texture. The sauce should be pourable, not thick - add a splash more water if needed.
SERVE: Spoon the sauce onto plates, arrange the beetroot wedges on top. Finish with lemon zest, herbs, and a drizzle of olive oil.
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Instructions
COOK THE BEETROOT:
Wrap each beetroot tightly in foil with a drizzle of oil and a pinch of salt. Roast at 190°C for 1-1½ hours until a knife slides through easily. (Alternatively, pressure cook for 25 minutes for more intense flavour.) Let them cool slightly, then slip off the skins and cut into wedges.
MAKE THE SAUCE:
Toast only a third of the sunflower seeds in a dry pan until golden and fragrant. Remove. Add the remaining raw seeds to a blender with the warm water, garlic, oil, lemon juice, and a good pinch of salt. Blend until completely smooth - this should take 2-3 minutes. Taste and add more lemon juice until it feels bright. Stir through the toasted seeds for texture. The sauce should be pourable, not thick - add a splash more water if needed.
SERVE:
Spoon the sauce onto plates, arrange the beetroot wedges on top. Finish with lemon zest, herbs, and a drizzle of olive oil.
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Ingredients
FOR THE BEETROOT:
4 medium beetroots (about 500g), scrubbed
1 tbsp olive oil
Flaky salt
FOR THE SUNFLOWER SEED SAUCE:
80g sunflower seeds
150ml warm water
1 small garlic clove
2 tbsp extra virgin olive oil
1 tbsp lemon juice, plus more to taste
Salt to taste
TO FINISH:
Zest of 1 lemon
A few picked dill or chervil fronds
Good olive oil
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