Textures of Beetroot

I was inspired to create a dish using some gorgeous fresh pasta I found at South Melbourne Market when I was last there. My girlfriend actually purchased some and I was little jealous as, at the time I couldn’t eat pasta.

Fast forward a couple of weeks and I had the beetroot, goats cheese and horseradish ravioli in my hot little hands. I also had some amazing Caramalised Balsamic from the Grampians Olive Co. that I was wanting to use. Now what to do with it all!

My husband, Jordan has put together this very yummy dish titled, Textures of Beetroot. Featuring caramelised balsamic spheres, confit beetroot and even a beetroot puree. The end result is simply stunning!!

You will need the following ingredients;

  • 2 medium beetroot
  • 1 rainbow beetroot
  • 1 knob butter
  • 500ml olive oil
  • 200g balsamic vinegar
  • 4 gold gelatin sheets
  • 4 pieces of beetroot, goats cheese and horseradish ravioli (I got mine from South Melbourne Markets)
  • Goats cheese to garnish
  • Salt and pepper


  • Dice 1 beetroot ensure all pieces are roughly the same size
  • Bring the caramlised balsamic to the simmer
  • While vinegar is heating, place 400ml of olive oil in freezer to chill
  • Soak gelatin in cold water, as per packet instructions
  • Once gelatin has softened and vinegar has come to the simmer, remove from heat and add the gelatin while continuously stirring.
  • Take oil from freezer and with a spoon drip the balsamic mixture into the cold oil so they form pearls. Set aside
  • Place diced beetroot in 100ml of oil and bring to the simmer, remove from heat straight away. This will ensure it confits
  • Cut the other beetroot in half and place in a pot cold water. Bring to the boil and cook till soft.
  • Remove from water, drain and blitz with a stick blender till it forms a paste. Add butter and season
  • Place large pot of water on stove and bring to the boil. Remember to season the water with salt. Place raviolis in water and cook for 8 minutes or until ‘al dente’

To Serve

  • Smeer the beetroot puree in the middle of the plate and place the ravioli in desired fashion
  • Place the confit beetroot and balsamic pearls alternatively around the plate
  • Crumb goats cheese over the top and garnish with edible flowers and thinly sliced rainbow beetroot

A big thank you to my husband, Jordan for whipping up this delicious meal. It was so much fun working together on this recipe and seeing it come to life.

I hope you enjoyed this delicious recipe, I would love to see your version of the dish.

If you have any questions regarding the method or ingredients, please feel free to reach out to me – I would love to chat!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s