Beetroot and redcurrants

Redcurrants are in season right now (June to August), and this beetroot and redcurrant dish from Hugh Fearnley-Whittingstall’s Much More Veg celebrates the vibrant flavours of summer. It combines fresh ingredients in a simple yet delicious way.

A River Cottage recipe variation sees goat’s cheese add a third tasting note to complement the earthy sweetness of beetroot and the tangy burst of redcurrants. Head to the farm shop counter for award-winning Allerdale, a delicious British-style goat’s cheese made with milk from the herd at Thornby Moor Dairy. 

• 1 tbsp fennel seeds
• 125g redcurrants
• 2 tbsp extra virgin olive oil
• 1–2 tsp sugar, to taste
• Juice of ½ lemon
• 3 medium beetroot (about 350g in total)
• Sea salt and black pepper

1. Roughly crush the fennel seeds using a pestle and mortar.
2. Use a fork to strip the redcurrants off their stems. Put half of them into a bowl and crush them with a fork. Add the olive oil, sugar, crushed fennel seeds, lemon juice, and salt and pepper. Stir well to combine with the redcurrants.
3. Peel the beetroot and either grate it coarsely or cut it into very thin julienne matchsticks using a sharp knife or a mandoline. Put the beetroot into a bowl, spoon half the crushed redcurrant mixture over it, and stir.
4. Scatter the dressed beetroot out over a large plate. Shake over the remaining redcurrants and spoon over the rest of the dressing.