Mulled and spiced beetroot
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Mulled and spiced beetroot
Beetroot isn’t a regular at a roast dinner but this recipe brings a lovely splash of colour to the table
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
112Kcal
Fat
0gr
Saturates
0gr
Carbs
15gr
Sugars
14gr
Fibre
4gr
Salt
0.5gr
Jason Atherton
Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Jason Atherton
Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Ingredients
- 2 x 500g bunch raw beetroot, scrubbed
- 200ml vegetable stock - use gluten-free if required
- 6 juniper berries
- 8 black peppercorns
- 6 cardamom pods
- 2 thyme sprigs, plus extra to serve
- 1 star anise
- 250ml red wine
- 1 tbsp clear honey
Step by step
Get ahead
Prepare to the end of step 2 the day before and store in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Trim off the long stalks from the beetroot, leaving 2cm attached so that you don’t cut into the skin. Wrap loosely in foil (smaller beets can go together but wrap large ones individually), place on a baking tray and bake in the oven for about 21⁄2 hours until tender when pierced (depending on size). You don’t need to put the oven on especially for this task; simply bake them alongside something else that’s already using the oven (and adjust the timing according to that oven temperature). Remove and leave to cool.
- Peel the skins from the beetroot and cut into neat wedges. Blend 75g beetroot to a purée with the stock and pour into a pan. Lightly crush the juniper, peppercorns and cardamom with a pestle and mortar, then add to the pan with the thyme, star anise, wine and honey. Bring to the boil and simmer rapidly for about 15 minutes until reduced and syrupy. Strain out the flavourings and check the seasoning.
- To serve, add the beetroot wedges to the reduction and simmer for a few minutes until they are hot and coated in the sauce. Scatter with thyme leaves.
