Ingredients

  • 1 white onion, peeled and cut into wedges
  • 4 garlic cloves, unpeeled
  • 100g pine nuts
  • 100g almonds
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 tbsp apple cider vinegar
  • 30g white chocolate
  • Salt and white pepper
For the beets:
  • 600g beetroot, red, candy cane or golden, scrubbed and halved or quartered
  • 4 garlic cloves, unpeeled
  • 3 sprigs of rosemary
  • 2 tbsp olive oil, plus extra to drizzle
  • 8 radicchio leaves (or other bitter leaf), shredded
  • A handful of mint leaves
  • Seeds from 1/4 pomegranate

Method

Preheat oven to 220C/fan 200C/450F/gas 8.

Double line a baking tray with foil and lay on top the beets, garlic, rosemary and oil and season generously.

Toss together with your hands, add a splash of water, wrap loosely, allowing some team to escape and roast for 35-40 minutes by which stage they should be tender and a little gnarly and crisp on the edges.

Meanwhile, dry toast the onions and the garlic cloves in a frying pan, shaking and turning them frequently for 8-10 minutes until charred all over and tender in the middle.

Place the nuts (reserving 10g pine nuts for decoration) in a blender or food processor and blitz until finely chopped, then add 100ml cold water in a steady stream, blitzing until smooth. A good blender will work wonders here.  Add the charred onion and garlic, the spices, vinegar and a teaspoon of sea salt and blitz again for at least 40 seconds.

Add the vinegar and 175ml water in a slow stream and continue blitzing until smooth. Taste and adjust seasoning, then put to one side until the beets are cooked.

When ready to eat, warm the mole and spread in the middle of warm plates.

Top with the roast beetroot and scatter over the radicchio, mint and pomegranate. Drizzle with a little extra oil before serving with fresh, crusty bread, flatbreads or corn tortillas.

Ingredients

  • 1 white onion, peeled and cut into wedges
  • 4 garlic cloves, unpeeled
  • 100g pine nuts
  • 100g almonds
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 tbsp apple cider vinegar
  • 30g white chocolate
  • Salt and white pepper
For the beets:
  • 600g beetroot, red, candy cane or golden, scrubbed and halved or quartered
  • 4 garlic cloves, unpeeled
  • 3 sprigs of rosemary
  • 2 tbsp olive oil, plus extra to drizzle
  • 8 radicchio leaves (or other bitter leaf), shredded
  • A handful of mint leaves
  • Seeds from 1/4 pomegranate

Method

Preheat oven to 220C/fan 200C/450F/gas 8.

Double line a baking tray with foil and lay on top the beets, garlic, rosemary and oil and season generously.

Toss together with your hands, add a splash of water, wrap loosely, allowing some team to escape and roast for 35-40 minutes by which stage they should be tender and a little gnarly and crisp on the edges.

Meanwhile, dry toast the onions and the garlic cloves in a frying pan, shaking and turning them frequently for 8-10 minutes until charred all over and tender in the middle.

Place the nuts (reserving 10g pine nuts for decoration) in a blender or food processor and blitz until finely chopped, then add 100ml cold water in a steady stream, blitzing until smooth. A good blender will work wonders here.  Add the charred onion and garlic, the spices, vinegar and a teaspoon of sea salt and blitz again for at least 40 seconds.

Add the vinegar and 175ml water in a slow stream and continue blitzing until smooth. Taste and adjust seasoning, then put to one side until the beets are cooked.

When ready to eat, warm the mole and spread in the middle of warm plates.

Top with the roast beetroot and scatter over the radicchio, mint and pomegranate. Drizzle with a little extra oil before serving with fresh, crusty bread, flatbreads or corn tortillas.