Salt baked beetroot with sheeps milk curd and
balsamic jelly
A recipe from Duncan Barham - The Grove Narberth
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Salt Baked Beetroot

Ingredients
200g plain flour.
200g table salt.
Water.
3 beetroot.
3 sprigs of thyme.

Method
In a mixing bowl combine the flour, salt and enough water to bring the mixture to a
plyable pastry.
Roll the pastry on a floured surface until it is about 3mm thick.
Cut the pastry into 3 rough rounds, each one large enough to wrap a whole beetroot.
Place a sprig of thyme in the center of each pastry round and sit the beetroot on top of it.
Wrap the pastry all the way over the beetroot and pinch the edges together to seal.
Bake at 160oC for about an hour, or until the beetroot is tender when tested with the
tip of a knife.
Allow to cool, then break open the pastry and remove the beetroot.
The pastry can now be discarded.
Peel away the skin of the beetroot and slice it thinly.

Sheeps Milk Curd

Ingredients
500g sheeps milk.
2.5g vegetarian rennet.
5g water.
Salt.

Method
Warm the sheep’s milk to 39oC in a saucepan, season with a pinch of salt and remove
from the heat.
Combine the water and rennet, add it to the milk and stir well.
Pour the mixture into a clean bowl quickly and place in the fridge for 5 minutes to set.

Balsamic Jelly

Ingredients
40g lightly brown soft sugar.
40g white wine vinegar.
75g good quality aged balsamic vinegar.
1 lemon, juiced.
25g water.
Agar agar.

Method
In a saucepan gently heat the sugar and white wine vinegar until the sugar has dissolved
then remove from the heat.
Add the water, lemon juice and Balsamic to the pan and stir the mixture well.
Pour the mixture into a bowl and weigh.
For each 100g of mixture you will need to weigh out 1g of agar agar
(e.g. 250g mixture = 2.5g agar)
Return half of the vinegar mixture to the pan and stir in the agar agar.
Rreturn the pan to a high heat and continue to stir for 2mins until the mixture thickens
and the agar agar has dissolved.
Remove the pan from the heat
Add the rest of the vinegar to the pan and stir well.
Quickly pour the mix into a lightly greased container and allow to set at room temperature.
Once set, the jelly can be cut into small dice.

Serve with Oca leaves and diced golden beetroot.