Refuge recipes: beetroot romesco
Originating from Catalonia, Spain, romesco sauce has tomatoes at its heart, and often tends to be eaten with fish. We like to shake things up a bit though, and since 2018, our beetroot romesco has been the sidekick to grilled tenderstem broccoli.
For bonus points, it’s also vegan – and you can’t go wrong with a bit of flatbread-dipping action.
Beetroot romesco recipe
Makes 5 portions
500g cooked beetroot, peeled and roughly chopped
75g garlic, roughly chopped
23g de-seeded red chilli, roughly chopped
500g plum tomatoes, roughly chopped
15g Maldon sea salt
75ml white wine vinegar
30ml rapeseed oil
75g roasted hazelnuts
1. Combine all of the ingredients in a food-safe container and leave to marinade in the fridge for 12 hours.
2. Add to a food processor and blend to a silky-smooth purée.