Bit of beetroot is hard to beat
CHRISTOPHER Trotter will be one of the guest chefs featured at the very first Scottish Root Camp later this year.
Up until now, the courses have been running in Devon, Wales and Suffolk, but this year marks the first time camps will take place north of the Border. The Isle of Bute has been chosen as the location and the event will be run in conjunction with the Mount Stuart Trust. The two weeks, from October 9, will coincide with most school half-term holidays.
Root Camp is a social enterprise and cookery school for young adults aged 14-21, but this is more than just a cooking course. Root Camp takes an holistic approach to educating the participants about food and its provenance with the course encompassing a wide variety of disciplines: foraging, farming, cooking, ethical living and all of it while encouraging social diversity.
They aim to provide full bursaries for up to half of the places on each course, thereby ensuring everyone is able to benefit from the opportunity. Gold beetroot is not easy to find and is perhaps best grown in your own garden. In Fife, Bruce Bennett’s Pillars of Hercules, in Falkland, grows it organically. www.rootcamp.co.uk
INGREDIENTS
500g golden beetroot 500g red beetroot Cold-pressed rapeseed oil Thyme 80g sunflower seeds 90ml maple syrup (3 tbsp) 1 tbsp wine or sherry vinegar 4 tblsp extra virgin olive oil 2 crushed garlic cloves Fresh herb leaves as garnish 60g baby chard, rocket or young beetroot leaves Salt and black pepper
METHOD
1. Heat the oven to 200C (180C fan). 2. Roast beetroots with oil and thyme. 3 Toast the sunflower seeds in a dry pan until lightly coloured. 4. Blend the syrup, vinegar, oil and garlic to form a dressing. 5. Peel beetroots, cut into pieces, mix with chosen green leaves and dress with sunflower seeds and dressing. Season and garnish with herbs.