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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 27 August 2009

Don’t peel or cut raw beetroot, just rub to clean off the earth before boiling

Baked beetroots with crab
This recipe only works to perfection if you have really fresh crab meat. In our shop it has been in the sea 24 hours before so there can be no fresher crab in London! Baked beetroots can also just be served hot with butter.

Ingredients – serves 4
225g fresh white and brown crabmeat, mixed
Juice of ½ lemon
Little salt and lots freshly ground black pepper
1small pot soured cream
4 medium baked beetroots, skinned and sliced
Handful fresh rocket leaves.

Method
Put the crabmeat into a bowl and mix with the lemon juice, salt and pepper. Using a tablespoon scoop out onto the middle of four starter size plates and then arrange the beetroot slices around the crabmeat. Garnish with four teaspoons of soured cream dotted round the edge of each plate and arrange the rocket leaves on each plate. Serve chilled.

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