serves
6
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
For the pickled beetroot
- 500 g baby target beets, thinly sliced with a mandolin
- 2 cups (500 ml) malt vinegar
- 200 g honey
- 50 g salt
For the charred onions
- 2 Spanish onions, cut into wedges
- 300 ml red wine vinegar
For the beetroot curry
- 350 g small beetroots, trimmed, stems reserved
- 50 g ghee
- 1 medium onion, finely chopped
- 2 small green chillies, finely chopped
- 3 cm piece pandanus leaf
- 1 sprig curry leaves, leaves picked
- 2 garlic cloves, thinly sliced
- 1 Ceylon cinnamon stick
- 1 tsp ground coriander
- 1 tsp chilli powder
- 3 tsp white vinegar
- 1 tsp caster sugar
- 200 ml coconut milk
To serve
- Feta cheese
- Beetroot leaves
- Steamed jasmine rice
Marinating time: overnight.
Instructions
- To make the pickled beetroot, combine malt vinegar, honey and salt in a medium saucepan and cook until the honey dissolves (do not boil). Allow to cool. Pack sliced beets into a mason jar and pour over the pickling liquid. Place the lid on the jar. Allow the beets to pickle for at least a few hours, ideally for 1-2 days, stored in refrigerator. (You could also use a vacuum sealer - place beets in bags, seal and allow to pickle).
- To make the charred onions, marinate the onions in red wine vinegar overnight. When ready to serve, pat dry and blow-torch until slightly blackened.
- To made the beetroot curry, cut the beets and stems (if using), into 1 cm pieces.
- Heat the ghee in a large, heavy-based saucepan over medium heat. Add the onion and green chilli and cook for 6-8 minutes, or until softened. Stir through the pandanus leaf, curry leaves and garlic. Cook, stirring, for 3 minutes, or until fragrant.
- Add the remaining ingredients (except the ingredients to serve), cover and simmer over very low heat, stirring occasionally for 15-20 minutes, or until the beetroot is tender. Season to taste, then remove from the heat.
- Spoon the beetroot curry into a large serving bowl. Top with crumbled feta cheese, charred onions, pickled beets and a few beetroot leaves. Serve with jasmine rice on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
