Beetroot with Horseradish and Sourdough Recipe - Great British Chefs

Ingredients

• 100ml of olive oil
• 1 tbsp of fennel seeds
• 375g of cooked beetroot, diced
• 375g of beetroot juice
• 50ml of white wine vinegar
• 2 bronze gelatine leaves, soaked in cold water
• 7.5g of egg white powder
• 4 beetroot leaves, small ones, attached to stalks
• salt
• freshly ground black pepper
• 500g of beetroot juice
• 0.5g of sea salt
• 15g of Vege-Gel
• 0.5g of agar agar
• 300g of cooked beetroot, roughly chopped
• 250g of beetroot juice
• 100ml of port
• 150ml of apple juice
• 100g of Greek yoghurt, thick
• 100g of horseradish sauce, smooth
• 1/4 sourdough loaf, frozen
• olive oil
• rock salt
• 1 large beetroot
• 100ml of white wine vinegar
• 100ml of water
• 100g of granulated sugar
• sprigs of dill