Gastronomixs

Beetroot jerky

Creation by Mark Best, Sydney, Australia.

Beetroot jerky

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

large

beetroot

1

tsp

liquorice powder (ground Turkish pepper sweets)

1

 

star anise

Preparation method

  • Peel beetroot and dice into 1.5cm cubes. Reserve trimming.
  • Juice the trimming, pass through a fine sieve.
  • Over a medium heat, reduce juice to half its weight. Once reduced, dissolve in liquorice powder.
  • Add beetroot dice into the juice reduction. Simmer over a medium heat until the beetroot just cooked through.
  • Once cooked, remove beetroot dice from the liquid and set aside.
  • Reduce remaining liquid to a thick syrup. Remove from heat and return the cooked beetroot dice to the syrup. Stir well, ensuring beetroot dice is evenly coated in the syrup.
  • Lay the beetroot dice on lined oven trays. Place in oven at 55°C for 4 hours. Occasionally toss dice on the tray to allow for even drying.

Serving suggestions

  • As a component of a main dish, e.g. with kangaroo and radicchio kimchi.

Previous page