Beet & Pickled Ginger

MAGENTA · SHARP, SWEET, ELECTRIC PINK

Beet & Pickled Ginger

20 min · ≈150 ml servings

Ingredients

  • 1 medium beetroot, cooked and peeled
  • 40 g pickled ginger, drained
  • 2 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp sugar
  • Pinch of fine salt

Method

  1. Cut the cooked beetroot into rough chunks. Cold beetroot blends smoother than warm.
  2. Blend the beetroot, pickled ginger, vinegar and sugar until completely smooth. Take longer than feels necessary — any fibre left will clog the spoon.
  3. Pass the puree through a fine sieve, pressing with the back of a ladle. Discard the pulp.
  4. Loosen with water one teaspoon at a time until it falls from a spoon in a thin unbroken thread. Too thick and it lands as a blob; too thin and it runs.
  5. Season with salt. Chill before use — cold sauce holds its edge on the plate.

Chef's tip: Beetroot stains. Wear gloves and keep it away from the gold rim.

From The Edible Codex · 261 recipes