Smoked barbequed beetroot carpaccio, pickled salsa & parsley – A guest recipe by Tart London
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the autumnal menu.
Inspired by a love of travel around the globe as well as British towns and local farms, culinary duo Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
Ingredients
Serves 4
◆3 Medium sized beetroots (par boiled, drained, cooled)
For the pickled salsa
◆1lrg Banana shallot (peeled, finely sliced)
◆1sml Garlic clove (chopped)
◆1 Red chilli (finely chopped, with seeds)
◆20g Toasted pine nuts
◆30g Toasted chopped pecans
◆15g Cumin seeds (lightly crushed)
◆10 Coriander seeds (lightly crushed)
◆10g Fennel seeds (lightly crushed)
◆2tbsp Chopped parsley
◆2tbsp Chopped coriander
◆40ml Apple cider vinegar
◆3tsp Honey
◆Lemon
For the beetroot preparation
- Spike the par cooked beetroots all over with a fork
- Drizzle with olive oil (ensuring each beetroot is coated), then season with salt and pepper
- Place on a smoky grill and char all over
- Close a lid of the barbeque, allow to smoke and finish cooking for around 15 minutes
- Remove from barbeque and cool
- Carefully peel off outer skin
- Thinly slice the beetroot
- Layer around a plate
- Generously spoon over the pickled salsa and finish with a drizzle of good olive oil
For the pickled salsa
- Mix the chopped onion with the garlic, chilli, pine nuts, pecans and spices
- Mix in cider vinegar and drizzle in honey and season
- Allow to pickle lightly for 30 mins
- Mix in chopped coriander and parsley and a squeeze of lemon
