The beetroots and pork work best on a BBQ for this recipe, however the same results can also be achieved in a normal kitchen. As for the salsa, it will last for 7 days, so the recipe makes more than expected, you can then use it throughout the week as it works well with other meat dishes too.
- Beetroots skin on (1 per person)
- High welfare pork chops (1 per person)
- Mixed salad leaves
- 2 large spring greens biggest stalk removed (roughly 80g)
- 25g parsley (before picked)
- 20g mint (before picked)
- 140g capers – drained
- 40g wild garlic or 2 cloves
- 1 heaped teaspoon Dijon mustard
- 300ml olive oil
- Juice of one large lemon
- 5 anchovy fillets
- Once the flames have gone and the bbq is ready to use, throw the beetroot, skin on, into the coals.
- 20 minutes later, you’ll need to turn the beetroots, you don’t want one side to be too burnt.
- Next, you’ll want to sear the pork chops. Season with olive oil and salt before standing them up on the bbq rind/fat side down, leaning against one another so they don’t fall over.
- Once the rind/fat looks nice and crisp, you can lie the chops down on the bbq and let them start cooking. Each chop takes a different time to cook as it depends on the size, I recommend getting a probe, you can do this by eye but to be on the safe side the probe should read at least 62c before you serve.
- Whilst the chops are cooking, you can make the salsa. Get a large mixing bowl, and with your prepped ingredients, throw them all in together, it doesn’t matter what order, and mix really well with a spoon.
- When the pork chops are ready, take them off the bbq and let them rest.
- Back to the beets, they should have been in the coals now for around 40 minutes, so it’s time for them to come off the bbq too. Submerge them straight into cold water. Let them cool here for a minute or two before moving onto the next step.
- You can either use your bare hands, or get a tea towel (one that you don’t mind ruining). Start rubbing off the burnt skin, you should begin to reveal the beautiful pink and purple colours of a beetroot.
- Once you have cleaned all the beets, slice them up and put them around the edge of a platter, place the pork chops in the middle and drizzle the salsa over the beetroot and chops. Don’t add too much, you don’t want to over power the flavour of the pork and beets, you can always add extra onto your plate afterwards.
- Serve with a mixed leaf salad and a crisp glass of cider, enjoy!
For a normal kitchen, sear and cook the chops in a pan the same as you would on a bbq. For the beetroot, scrub well leaving the skin on, season with olive oil and salt. Roast in an oven, at 180c for 40 minutes. Slice and prepare.