Recipe: Beetroot poached in lard, steamed or pickled, rapeseed oil, sea salt and dill

Here’s a little suggestion for a pretty beetroot plate to make the most of the coloured varieties often on sale at good farmers’ markets. The lard is fun, but use vegetable oil if you are reticent. Poaching in oil gives the beet a nice crunchy crust.

If you find the beetroot “total look” a little too austere, serve it with some thinly sliced Dunmanus cheese, or a fresh goats’ cheese. Tender beet leaves would also be delicious with this, dressed as a salad.

Peel the beets. Steam half of them over boiling water.

Poach the others in the oil or lard in a saucepan, taking care not to burn yourself or set the kitchen on fire!

Keep an eye on the beets so they do not become too darkened. Remove from the pan with a slotted spoon and drain on some kitchen paper. Keep warm.

Slice the steamed and poached beets very thinly and set on warmed plates. Sprinkle with oil and salt and garnish with the pickled beetroot and fresh dill.