Chefs' Recipes

Analiese Gregory's roasted beetroot with bottarga and crème fraîche

A rainbow dish of beets by one of Hobart's finest chefs.

By Analiese Gregory
  • 20 mins preparation
  • 1 hr cooking (PLUS COOLING)
  • Serves 4 - 6
  • Print
"We have so many farmers that grow great beetroot down here, I've even had an ancient variety grown just for us – the crapaudine beet," says Analiese Gregory. "Generally we are pretty lucky and can get amazing yellow, chioggia and red beets easily. This is how I like to eat them. I've used salted elderberries and blackcurrant vinegar because these are some of my pantry staples that I preserve throughout the year when the ingredients are readily available."
At Franklin, Gregory adds kunzea (myrtle) to the beetroot while roasting and makes her own blackcurrant vinegar and salted elderberries; we've included substitutes.


  • 12 unpeeled mixed beetroot (800gm), such as dark red, golden and chioggia, trimmed
  • 1 tbsp olive oil
  • 2 thyme or kunzea sprigs (see note)
  • 200 gm crème fraîche
  • 1 bunch chives, thinly sliced
  • Finely grated zest and juice of 1 lemon
  • 30 gm bottarga (see note), finely grated on a microplane
  • 50 ml blackcurrant vinegar (see note)
  • 50 ml extra-virgin olive oil
  • 10 gm salted elderberries (see note)
  • Tarragon leaves, fennel fronds or dill sprigs, to serve


  • 1
    Preheat oven to 160°C. Place half the beetroot on a piece of foil large enough to enclose them. Drizzle with half the olive oil, add a sprig of thyme or kunzea, season to taste, and enclose to make a parcel. Repeat with remaining beetroot. Bake until beetroot are tender when pierced with a knife (45 minutes to 1 hour; see note). Cool, then peel and thinly slice.
  • 2
    Whisk crème fraîche in a bowl with chives, lemon zest and juice, and bottarga until soft peaks form.
  • 3
    Whisk vinegar, extra-virgin olive oil and salted elderberries in a bowl to combine.
  • 4
    Spread crème fraîche on a flat plate, arrange beetroot slices on top, dress liberally with vinaigrette and top with tarragon to serve.


  • Kunzea, a type of myrtle, is available from select nurseries. Bottarga is available from select fishmongers.
  • To make blackcurrant vinegar, add a few frozen blackcurrants to good-quality sherry vinegar.
  • Salted elderberries can be substituted with small fresh or thawed frozen blackberries sprinkled with salt.
  • Beetroot parcels can also be cooked buried in coals.
    Wine suggestion 2015 Tschida "Himmel auf Erden Rosé" cabernet franc, Burgenland, Austria. Wine suggestion by Forbes Appleby.

  • undefined: Analiese Gregory