I thought of my grandpa as I walked around David Hockney’s new exhibition A Bigger Picture at the Royal Academy in London. The exhibition is vast and overwhelming and throbs with wild colours and patterns. It’s generous, showy and utterly independent in spirit and yet it’s meticulous and somehow dogged too – qualities that pretty much sum up my grandpa.
Walking through Oxford’s University Parks later that day, I felt somehow let down that the winter branches didn’t have the vibrancy of David Hockney’s trees.
But turning 180 degrees so that the sun was shining on the trunks, the colours jumped into life. I got a whole new perspective. And if that’s not a metaphor for life, I don’t know what is.
Muted, restrained food is the last thing I wanted after the Hockney tidal wave. I craved the idea of eating a riot of colour. When in that mood and at this time of year, there’s really only one choice – full throttle, lip-staining, finger-smearing, red and yellow beetroots. I found a bag of just such a thing for half price at Wholefoods, along with a silver foil hickory smoker from Finland for £2.29.
I have a disastrous record at home-smoking. The last time I tried we had to evacuate the house. But I figured I’d be safe in the hands of the Finns. If you want a really strong smokey flavour, this bag will disappoint you. But for a delicate hint of smoke, without the need for a full evacuation plan, this bag works fine.
SMOKED RED AND GOLDEN BEETROOT WITH GOAT’S CURD AND SMOKED GARLIC
- 2 red and 2 golden beetroot
- 4 small red onions
- Salad leaves
- Goat’s curd
- 1 head garlic
- 2 tablespoons balsamic vinegar
- Bunch thyme
- 2 tablespoons olive oil
- Blackberry vinegar – I bought mine from Womersley Foods
- 1 disposable foil smoker – bought from Wholefoods for £2.29
Wash the beetroot, but don’t bother to peel them. Slice into rounds about 1.5 to 2 cm thick. Peel the onions but leave whole. Toss the beetroot, onions, whole head of garlic and thyme in the olive oil and balsamic vinegar, season and place in a single layer inside the foil smoker. Seal the foil and place in a pre-heated oven at 250 degrees C. After 15 minutes turn the heat down to 190 degrees C. Cook for a further 45 minutes. Remove the package from the oven and allow to cool for 15 minutes before cutting open the foil. Peel the beetroot and slice into thinnish circles.
Make a salad dressing from a little olive oil, blackberry vinegar and seasoning and dress the salad leaves. Pile the beetroot, onions and scoops of goat’s curd over the leaves and trickle over a little of the balsamic and olive oil from the smoker. After its hour of baking, the garlic will be rich, sweet and unctuous – perfect when spread on a little sourdough bread.
I ate my riotous salad and bread with beetroot soup that I made by baking beetroots and apples for an hour and blending with vegetable stock and a little grated fresh horseradish.
My grandpa was wild with his colour schemes but exceptionally timid in his tastes. He would have hated this recipe. But he would have loved the ideas that lie behind it, and that’s good enough for me.