Just Beet It.

Born and raised in London, Ollie Dabbous embarked on his culinary journey at an early age – driven by a passion for food and a desire to redefine traditional gastronomy. Renowned for his innovative approach to fine dining, captivating flavors, and dedication to culinary excellence, Dabbous continues to impress and delight diners with his creations at Hide, the Michelin-starred restaurant that's become a London mainstay since opening in 2018. Among the most popular dishes at Hide is the candy-stripe beetroot salad with strawberries, marigold, toasted pistachio and feta. Easy and inexpensive to prepare, this dish has everything: a riot of colour, fresh and healthy ingredients, and a bold, delicious flavour that reflects the warm joy of summer sunlight. As Dabbous says, “It’s
a great example of how you can make something special without having to spend
too much time in the kitchen or washing up.” To learn more about Ollie and Hide, follow him on Instagram at @hide_restaurant.

“Simple to make, inexpensive, healthy and
delicious."

Ollie Dabbous
Hide, London
Make It

Candy-stripe Beetroot Salad

Overview

  • LEVEL: Advanced
  • TOTAL TIME: 1 hr 15 min
  • PREP: 5 min
  • INACTIVE: 1 min
  • COOK: 1 hr 10 min
  • YIELD: 4 servings

Ingredients

• Candy-stripe beetroot, peeled (500g)
• Salt
• Unrefined caster sugar
• White balsamic vinegar (2 tbsp)
• Olive oil (6 tbsp)
• Ripe strawberries (250g)
• Toasted pistachios (4 tbsp)
• Feta cheese (125g)
• Marigold (4 sprigs, can use mint if unavailable)
• Lemon (1/2)
• Edible flowers (for garnish, optional)

Directions

1.Steam the beetroot for approximately 1 hour or until tender. Remove and leave to cool slightly.
2.Peel the beetroot, and then cut into bite-size pieces while still warm. Dress with the white balsamic vinegar, olive oil, a pinch of salt, and a pinch of sugar.
3.Mix in the strawberries and leave to macerate for 15 minutes.
4.Mix in the pistachios and feta.
5.Divide into 4 bowls or just mix into a large communal one.
6.Spiralize the beetroot and dress it with the lemon juice, salt and olive oil.
7.Scatter the beetroot over the salads, along with some marigold leaves and the edible flowers.

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