This Beetroot Rose is a visually stunning dish that transforms humble roasted beetroot into an artful, layered creation. Using thinly sliced beetroots shaped like delicate petals, this dish highlights the natural sweetness and earthy flavor of the vegetable. Each rose is infused with a rich pomegranate reduction, adding a balanced sweet-tart note and glossy finish that enhances both taste and presentation.
I complemented the beetroot with a creamy goats cheese purée, brightened with lime zest and lightly seasoned for contrast. Micro herbs add a final touch of freshness and elegance, making the dish visually refined and perfectly balanced for the palate.
The dish showcases advanced plating and vegetable preparation techniques, from roasting and peeling to slicing with a mandolin and carefully layering the petals. This modern vegetable dish is perfect for fine dining menus, seasonal tasting courses, or home presentations that impress both visually and in flavor.
I promise you, this recipe will make you fall in love with beetroots! Personally, I used to find their flavor earthy and dull—but the combination of roasting, pomegranate infusion, and creamy goats cheese completely changed my perspective.
You can also pair this dish with pink agnolotti to create a stunning pinky-themed menu, making it a perfect concept for Valentine’s Day or romantic dining! See the plating technique and formation of the beetroot rose in the video to learn how to turn a simple vegetable into a signature, restaurant-quality course.
If you enjoy beetroot recipes, don’t miss the Beetroot and Sour Cherry Salad. It makes a fresh, vibrant, and unique addition to any table!
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!
Beetroot Rose
Course: MainDifficulty: Medium2
servings1
hour1
hourIngredients
- Beetroot Rose
5 medium sized beetroots
Pomegranate reduction
A knob of butter
Goats cheese purée
Micro herbs, to dress
Salt, to taste
- Pomegranate Reduction
1 litre pomegranate juice
½ onion brûlée (cut side burned)
3 cloves
3 star anise
5 cardamom seeds
5 black peppercorns
Peel of 1 orange
Peel and juice of 1 grapefruit
Salt, to taste
- Goats cheese purée
100 g goats cheese
1 lime zest
Salt and pepper, to taste
Directions
- Pomegranate Reduction
- Cut the onion in half and burn the cut side directly in a saucepan until deeply caramelised.
- In the same pan, add the spices and toast them gently to release their aroma.
- Add the pomegranate juice, citrus peels, grapefruit juice, and a pinch of salt.
- Bring to a simmer and cook over low heat until the liquid is reduced by half.
- Check the seasoning and strain before using.
- After soaking the beetroots in the reduction, transfer the beetroot slices onto a cooling rack or a towel, and reduce the liquid again until it reaches a syrupy consistency.
- Goats Cheese Purée
- Drain the goat’s cheese overnight in a fine sieve or cheesecloth to remove excess water.
- Add in lime zest and seasoning.
- Transfer into a piping bag and set aside until it is time to use.
- Preparing Beetroots
- Wrap the beetroots first in baking paper, then in foil.
- Roast at 180°C for about 1 hour, or until tender when pierced.
- Prepare the pomegranate reduction and set aside.
- Once baked, remove the skins using a towel (it peels very easy when they are still hot).
- Slice the beetroots thinly (about 3 mm) with a mandolin.
- Cut the slices into rounds with a ring cutter, then halve them (it will be like the letter D).
- Place the slices in a tray and pour over the warm pomegranate liquid. Let infuse for at least 3 hours, preferably overnight.
- Drain the slices on a rack or towel to remove excess liquid. Season with salt.
- Assemble
- Reduce the remaining pomegranate liquid in a saucepan until thickened, this will be the glaze.
- Form the beetroot rose as shown in the video, layering the slices to resemble petals.
- Finish the pomegranate reduction with a knob of butter for shine.
- To plate, brush the beetroot rose with the glaze and spoon extra sauce around. Pipe dots of goat’s cheese and garnish with micro herbs. Serve immediately.
Recipe Video
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