GOLDEN, CANDY & TRADITIONAL BEETROOT
Beautifully vibrant with sweet, earthy tones, British beetroot are stunning individually but even better when introduced together in dishes
ROASTED BEETS WITH SAUSAGES OR STEAK
Slice in to chunky wedges, drizzle with oil (try Farrington’s Mellow Yellow Rapeseed), sea salt (we like using Maldon flakes) and roast until gloriously sweet and soft. Wonderful with our Premium Lincolnshire Sausages or alongside one of our CJ Butchers steaks. For a Vegan main, serve the wedges with Quorn Cumberland Sausages or alongside Vegan Moroccan Style Pie.
WARM BEET SALAD WITH PUY LENTILS & GOAT CHEESE
Warm salads are more appealing during Autumn and Winter, for a heavenly combination, mix the beetroot with Puy lentils, creamy goats cheese and a drizzle of Farrington’s Honey and Mustard Dressing.
A HARD TO ‘BEET’ SEASONAL SOUP
Soup is always welcome in Autumn and winter. The golden beetroot produces a sweetly earthy soup with an uplifting colour. Adding fresh ginger and carrot to the soup will enhance the sweetness whilst bringing extra warmth. Finely sliced and deep fried candy beetroot discs are a memorable garnish, pretty and delicious. To keep the soup suitable for Vegans, use a suitable bouillon like Chefs’ Selections Vegetable Bouillon Paste.
