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 t...
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
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.
https://www.finefoodspecialist.co.uk/candy-beetroot-1kg?___store=default792Candy Beetroot, 2kghttps://www.finefoodspecialist.co.uk/media/catalog/product/c/a/candy-beetroot.jpg13.9513.95GBPInStock/Larder & Greengrocer Essentials/Fruit & Veg/Exotic Vegetables/World Cuisines/In Season/Larder & Greengrocer Essentials11422111235312353287<p><strong>Candy Beetroot: A Vibrant Twist to Your Culinary Repertoire!</strong></p>
<p>Candy beetroot, with its mesmerising swirls of pink and white, is not just a feast for the eyes but also a delightful <a title="vegetable" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-vegetables">vegetable</a> addition to any dish. Its natural sweetness and earthy undertones make it a versatile ingredient that can elevate both sweet and savoury dishes. </p>
<p><strong>Cooking Candy Beetroot: Preserve Its Color and Flavour</strong></p>
<ul>
<li><strong>Enjoy it Raw: </strong>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.</li>
<li><strong>Steaming or Roasting:</strong> 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.</li>
</ul>
<p><strong>Candy Beetroot Serving Suggestions</strong></p>
<ul>
<li><strong>Horseradish Smoked Mackerel and Goat's Cheese</strong>: For a sophisticated appetiser, layer thinly sliced raw candy beetroot with horseradish smoked mackerel and crumbled <a title="goat's cheese" href="https://www.finefoodspecialist.co.uk/specialist-cheese/french-cheese/goats-cheese">goat's cheese</a>. 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.</li>
<li><strong>Pickled Herring and Anchovy Paste:</strong> For a more traditional pairing, serve thinly sliced raw candy beetroot with pickled herring and anchovy paste. The salty and briny flavours of the <a title="fish" href="https://www.finefoodspecialist.co.uk/seafood/frozen-fish-and-seafood/frozen-fish">fish</a> enhance the beetroot's earthy undertones, while the acidity of the pickling liquid and anchovy paste adds a bright and tangy contrast.</li>
</ul> <p><strong>Origin:</strong> UK</p>
<p><strong>Weight:</strong> 2kg</p>
<p><strong>Shelf life: </strong>3 days from delivery.</p>
<p><strong>Storage:</strong> Cool & dry place.</p>
<p><strong>Cooking suggestions:</strong> Steaming or roasting. Can be eaten raw.</p>
<p><strong>Cooking suggestions:</strong> Pair with smoked mackerel and goat cheese. If served raw, it goes well with pickled herring and anchovy paste.</p>
<p><strong>Drogo's Kitchen:</strong> <a title="Beetroot Smoked Eel & Horseradish Tart Shells" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/beetroot-smoked-eel-horseradish-tart-shells">Beetroot Smoked Eel & Horseradish Tart Shells</a>.</p>
<p> </p>00add-to-cart
Discover the Exquisite Taste of Duck Foie Gras Entier!
Duck foie gras entier is a true delicacy, prized for its rich, buttery and velvety texture. Its flavour is deeply savoury with subtle hints of sweetness and earthiness that melt luxuriously on the palate. Unlike other foie gras preparations, 'e...
Exquisite Flavour of Halal Lumina Lamb Rack from New Zealand!
Our Lumina lamb racks, sourced directly from the lush pastures of New Zealand, are renowned for their exceptional flavour and tenderness. These lambs are raised in a pure, natural environment, which imparts a unique and delicate taste to...
Delicately Rich and Crispy: Cooked Suckling Pig Confit!
Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, al...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...