For the ferment

1kg beetroots (peeled and grated)

20g sea salt

Ferment ratio – salt should be 2% of the weight of beetroot


For the pickle

60ml white wine vinegar

40g Fairtrade caster sugar

10ml water 2 beetroots


For the seaweed oil

100ml rapeseed oil

2 sheets of nori


10 beetroots

100g roasted hazelnuts

1 punnet of foraged blackberries


We’ve chosen this recipe as one of our most popular and one that champions an ingredient that can easily be sourced locally and stored for many months of the year. It also encourages a trip to your nearest bramble hedge for a spot of foraging!


For the ferment, take the peel and grated beetroot and place in a large tray or bowl. Add the salt, massaging it into the beetroot, squeeze to release the juice from the vegetable. Continue until you have enough juice to cover the grated beetroot. Place the mix into a container and cover with parchment paper. Place another container on top of the parchment to press the beetroot, ensuring the grated veg is submerged in juice. Leave in a cool dry place – the perfect temperature is 18°c – 23°c – for five days to complete the fermenting process. Once this step is completed keep the mix in the fridge in an airtight container. (It can be kept in the fridge for a long time, to be used as an accompaniment to any meal.)

For the roasted beetroots, blackberries & hazelnuts, pre-heat the oven to 170°c. Place the 10 whole beetroots onto a tray and roast in the oven for 6 hours. Allow to completely cool. Peel, roughly chop and put aside. Next roughly chop the blackberries and roasted hazelnuts, leave in separate bowls and place aside. Seaweed Oil: Heat the rapeseed oil to 80°c and pour over the nori sheets. Allow the seaweed to infuse and for the oil to cool down. Place the oil and seaweed sheets into a blender and blitz until the oil turns green. Strain the oil and keep in a suitable container. This oil keeps very well in the fridge.

For the pickle, bring all the ingredients to the boil and set aside to cool. Slice the beetroot thinly on a mandolin or use a small pastry cutter. Sit the disks in the liquid to pickle.

To complete the dish, take a mixing bowl and add equal amounts of both the roasted and fermented beetroot, add roughly the same amount of hazelnuts and blackberries and combine the mixture. Using a ring/pastry cutter, stack the mixture inside until full, then remove the ring to reveal the puck of beetroot mix. Place the thin disks of pickled beetroot on top and finish with a drizzle of the seaweed oil and pickle liquid.



Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint