Occupying an underground space near Holland Park tube station, Flat Three has become renowned for serving brilliant Japanese, Scandinavian and Korean-inspired dishes since opening in 2015.
In addition to the rest of Flat Three’s menu, the restaurant has a dedicated ‘Plant-Based’ section on the menu – hoping to end perceptions that vegan food can’t match meat or fish on taste and variety. Flat Three chef and co-owner Pavel Kanja says: “We extract every flavour we can, using fermentation, smoking and salting to give vegetables taste components that you don’t expect.”
This delicious, healthy, vegan Flat Three recipe has just three main elements, and is fairly simple to recreate at home, with well-sourced ingredients. You’ll also need digital scales to correctly weigh the recipe’s precise measurements.
Toasted sesame oil
For the beets
Golden beetroot, 2, medium
Candy beetroot, 2, medium
For the sesame paste
Sesame leaves, 25g
Nasturtium leaves, 22g
Pine nuts, 100g
Rapeseed oil, 100g
Wild sesame oil, 25g
Salt, to taste
Season the beetroot with salt and coat with a touch of oil and roast for approximately 40-45 minutes at 180°c or until you can drive a skewer completely through the beetroot without any resistance.
After cooking, leave to cool to room temperature, then with paper towel remove the skin.
To make the sesame paste – blend all ingredients into a semi smooth paste then season to taste. Don’t blend for too long, otherwise these green leaves will turn black
To serve – place a generous amount of the sesame paste on the bottom of a large bowl. Cut all beets in to 8-12 pieces each, season with a touch of salt and pepper and place neatly on top of the sesame paste.
Dress black currants with 3-4 drops of toasted sesame oil and place around the beets.
Place another dollop of sesame paste on each piece of beets, don’t be to generous as the paste is quite strong.
Garnish the beets with torn nasturtium leaves and flowers.
Further information on Flat Three can be found at flatthree.london.