• 200g table salt
  • 2 small egg whites
  • 4 (about 200g each) beetroots, trimmed
  • 250g soft goat’s cheese
  • ½ orange, juiced
  • olive oil
  • 100g walnuts, toasted
  • to serve (optional) edible petals
  • 2 aubergines
  • 2 small egg yolks
  • 50ml white wine vinegar
  • 1 tsp English mustard
  • 500ml rapeseed oil


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. To make the smoked aubergine, burn the aubergine over a naked gas or BBQ flame, so the skin starts to blister and char. (Or do this under a grill on high, turning every few minutes.) Transfer to a baking sheet and cook in the oven for 15-20 minutes so the aubergine dries out and crisps, losing all its sponginess. Leave to cool, then roughly chop the whole aubergine. Keep the oven on.

  • STEP 2

    Mix the table salt and egg whites to form a wet, sand-like consistency. Cover the beetroots in the salt mixture on a baking tray, making sure they are sealed all the way round. Bake for 2½ hours. Once cooked, leave to cool for a few minutes, break off the salt, peel the beetroots and cut into thin wedges.

  • STEP 3

    Whizz the charred aubergines (with skin), egg yolks, white wine vinegar, mustard and a pinch of salt and pepper in the blender until smooth. With the motor still running, slowly drizzle in the rapeseed oil until it emulsifies and thickens.

  • STEP 4

    Add the goat’s cheese to large mixing bowl and whisk with hand beaters until the cheese begins to aerate, lighten, and become whipped. Dress the beetroot wedges in the orange juice, a drizzle of olive oil and season.

  • STEP 5

    To serve, put the dressed beetroot slices onto plates with a few spoons of the whipped cheese and smoked aubergine emulsion (there will be some left over). Finish with toasted walnuts and a few edible petals, if you like.


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