Candy Beetroot, 2kg

Candy Beetroot: A Vibrant Twist to Your Culinary Repertoire!

Candy beetroot, with its mesmerising swirls of pink and white, is not just a feast for the eyes but also a delightful vegetable addition to any dish. Its natural sweetness and earthy undertones make it a versatile ingredient that can elevate both sweet and savoury dishes. 

Cooking Candy Beetroot: Preserve Its Color and Flavour

• Enjoy it Raw: One of the unique characteristics of candy beetroot is its vibrant colour, which can easily be lost during the cooking process. To maintain its striking appearance and flavour, it's best to enjoy candy beetroot raw. Using a mandolin, finely slice the beetroot into thin rounds or julienne strips. This not only preserves its vivid hue but also adds a crisp texture to your dishes.
• Steaming or Roasting: If you do choose to cook candy beetroot, keep in mind that it will turn pink upon heating. To minimise this colour change, opt for gentle cooking methods such as steaming or roasting at low temperatures. These methods will help retain the beetroot's natural sweetness and earthy flavour without compromising its visual appeal.

Candy Beetroot Serving Suggestions

Candy beetroot's sweet and earthy profile pairs wonderfully with a variety of ingredients, making it a versatile choice for both sweet and savoury dishes:

• Horseradish Smoked Mackerel and Goat's Cheese: For a sophisticated appetiser, layer thinly sliced raw candy beetroot with horseradish smoked mackerel and crumbled goat's cheese. The creamy richness of the cheese and the smoky kick of the mackerel complement the beetroot's natural sweetness, creating a harmonious balance of flavours and textures.
• Pickled Herring and Anchovy Paste: For a more traditional pairing, serve thinly sliced raw candy beetroot with pickled herring and anchovy paste. The salty and briny flavours of the fish enhance the beetroot's earthy undertones, while the acidity of the pickling liquid and anchovy paste adds a bright and tangy contrast.