Beets with Peach Chhunda & Amaranth



300 MIN

Preparation time




For the amaranth (lisse):
500g amaranth leaves
2 Kashmiri red chillies
5g hing/asafoetida
5g mustard oil
5g vegetable oil
3g red chilli powder
2g turmeric
10g yoghurtSalt

For the roasted vegetable sauce:
500g vegetable trimmings
2 l water
4 bay leaves
5g peppercorns
2g thyme
5g whole grain mustard

For the peach chhunda:
100g pickled peach
1.5 cups castor sugar
1 tsp salt
1 tsp red chilli powder
1 tsp cumin powder
¼ tsp cardamom
¼ tsp turmeric
White wine vinegar

For the Coriander oil:
100 g Coriander
200 g Vegetable oil

For the Beetroot*:
1 beet per portion (~70-80g)

To finish:

Fresh gooseberries
Mustard microgreens

Step by Step

Koji is used to age beetroot for a deep umami kick. The beets are glazed with peach chhunda (a Gujarati pickle usually made of mango) and served with lisse, or amaranth, and a roast vegetable sauce. The amaranth is cooked in a typically Kashmiri style—tossed in mustard oil, Kashmiri chillies, hing (asafoetida) and yoghurt.

For the amaranth (lisse):

- In a pressure cooker, temper the red chillies in the mustard and vegetable oil. Add hing and amaranth and sauté. Add in chilli powder and turmeric. Pressure cook for 1 whistle. - Finish with yogurt and salt.

For the roasted vegetable sauce:
- Char the veg trimmings, then add to water with the bay leaves, peppercorn and thyme. Simmer until reduced, then strain. Season with mustard and salt to taste.

For the peach chhunda:
- Add the peaches to a saucepan over medium-low heat. Cook to a jammy consistency, and finish with a splash of white wine vinegar.

For the Coriander oil:
- Blend coriander with the oil. Let sit overnight, then strain through muslin.

For the Beetroot*:
- Steam the whole beetroot till tender. Peel and quarter. Put it in an oven at 60°C until it achieves a raisin-like texture, around 4 hours.
- Before serving, warm slightly if required and glaze generously with the peach chhunda.

*Optional: at the restaurant, after steaming, we dust the beets with shio koji and age them for 2 days in a temperature-controlled environment.

To finish:
- Chop the pear into similar size as beets. Marinate in salt and lime juice until ready to serve.
- Thinly slice the gooseberries; set aside until ready to assemble.

- At the base of the bowl, place a spoonful of the amaranth leaves. Cover with equal parts glazed beets and marinated pears.
- Drizzle with coriander oil; top with mustard microgreens and fresh gooseberries.
- Pour the roasted vegetable sauce over one side of the dish while serving.