Beetroot and Celeriac with Pickled Blackberries is a modern British recipe for a classic Christmas side dish of thin slices of beetroot and celeriac in a vinegar, mustard and honey dressing served with pickled blackberries. The full recipe is presented here and I hope you enjoy this classic British version of: Beetroot and Celeriac with Pickled Blackberries.
Here is an interesting Christmas-time side dish intended to accompany salmon, cold fish, cold ham, left-over turkey/duck/goose. It also works well with terrines or pate. Outside Christmas this is great with pork pie/leftover roast pork. My wife is on a beetroot kick at the moment. Though I’m not a big fan, I do love celeriac and the pickled blackberries are fab so this pleases both of us. I always keep a jar of my red wine pickled blackberries precisely for this recipe.
For the beetroot:
300g (2/3 lb) raw beetroot
300g (2/3 lb) celeriac
3 tbsp olive oil
2 tsp grain mustard
1 ½ tbsp white wine vinegar
1 tbsp runny honey
10g (1/3 oz) dill
Method:
Peel the raw beetroot, then slice into paper-thin rounds and transfer to a mixing bowl. Peel the celeriac and remove the roots and crown, then slice the flesh very thinly. Cut each slice into quarters (or use a biscuit cutter to make smaller rounds if you wish).
For the dressing: pour the olive oil into a small bowl, add the mustard, vinegar and honey, then lightly mix with a fork or small whisk. Add sea salt and coarsely ground black pepper. Put the beetroot and celeriac into the dressing, cover and set aside overnight. During the night, the beetroot and celeriac will soften a little.
Finely chop the dill fronds and add to the salad. Drain the blackberries, add them, together with two tablespoons of the dressing to the salad and transfer to a serving dish.
