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#MadeAtLeiths: Olia Hercules shares her recipe; Beetroot, fruit and bitter leaves

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#MadeAtLeiths: Olia Hercules shares her recipe; Beetroot, fruit and bitter leaves

Beetroot, Fruit and Bitter Leaves recipe by Olia Hercules

From her book Kaukasis Olia Hercules shares her Beetroot, Fruit and Bitter Leaves recipe as a part of our #MadeAtLeiths series. For our Leiths Alumni photoshoot (appearing across the London underground - so look out for it in May 2019) she did a seasonal variation with blood orange.

Ingredients

Serves 2-4


500g beetroot, peeled and quartered
2 tbsp rapeseed or mild olive oil
1 tbsp vinegar
1 tsp honey
2 cloves garlic, crushed
1 red chilli, seeds in, sliced
5 plums, stoned and quartered or 2 blood oranges
150g Treviso (or regular) radicchio
2 tsp sesame seeds, toasted
A handful of watercress
A handful of soft herbs (dill and coriander work really well here)
Flaky sea salt to taste

Instructions

  1. Boil the beetroots in their skins for about an hour or until they can be pierced with a knife but still firm. Then run under cold water, peel with your hands and slice. You can also peel, quarter and roast them at 180C for about 40 minutes.
  2. Whisk the oil, vinegar, chili, garlic, salt together.
  3. Mix all of the vegetables and fruit together in a bowl and toss gently with the dressing and the herbs. Sprinkle some toasted sesame over if you like.
  4. Tip: You can use any bitter crunchy vegetable instead of radicchio. Chicory would work well as would sliced dandelion stalks. Sesame can be substituted for any toasted seed or nut. I have also tried this with blackberries instead of plums and it worked wonders. Beetroot loves any dark rich fruit that has a little acidity.

For our Leiths Alumni campaign (appearing across the London underground - look out for it in May 2019) Olia did a seasonal variation with blood orange

If you dream of a career in food, come along to Leiths School of Food and Wine friendly open evening on 5th June, 2019.

At Leiths, there are dozens of routes to your dream career, from our Food Styling course to our Recipe Writing classes to Nutrition in Culinary Practice or our full Diploma.

Want to discover the flavours of Olia's childhood and introduce Eastern European flavours into your cooking? Then book onto Creative Vegetarian Feast with Olia Hercules. The class draws on Olia's travels whilst writing her two well-loved cookbooks, Mamushka and Kaukasis. Explore the exciting flavours of regions such as Ukraine, Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey.

Share your Leiths memories using the #MadeAtLeiths hashtag.


Author: Pamela Daniels

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