Executive Chef at Whatley Manor and Four Seasons Ambassador, Ricki Weston, serves up some of our beetroot two ways.

First up, he salt bakes it to create beetroot steaks to add to their main dish, and then he creates a Beetroot choucroute, a vibrant, ruby-red sauerkraut made from fermented shredded beetroot.

Beetroot Choucroute Ingredients:

4 shallots
2 garlic cloves
6 fermented beetroot
50g bacon
3 juniper berries
50g butter
120g red wine jus
55g fermenting liquor from beets
180g beetroot stock

---