Roasted beetroot with pickled shallots, smoked miso & sesame dust (vegan)
A light and vibrant starter that balances sweetness, acidity, and a gentle smoky depth. Roasting the beetroot brings out its natural sweetness, while the pickled shallots and sesame miso dust add brightness and texture.
Method
1. Cook the beetroot
Preheat the oven to 180°C. Wash the beetroots and place them on a sheet of foil. Drizzle with olive oil and a pinch of salt, then wrap tightly and roast for about 45–60 minutes until tender. Peel once cool, then slice into wedges or rounds.
2. Pickle the shallots
Bring vinegar, sugar, and salt to a boil. Pour over sliced shallots in a bowl. Cool, then refrigerate at least 30 minutes (up to a day).
3. Make the sesame dust
Toast sesame seeds in a dry pan 1–2 minutes until golden. Crush in a pestle and mortar or blender. Mix with miso powder and a pinch of salt.
4. Assemble
Arrange beetroot on plates. Add pickled shallots, drizzle a little pickling liquid, dust with sesame mix and finish with herbs.
.svg)