CRAPAUDINE BEETROOT
Origin: France
Season: September - April
One of the oldest recorded varieties of beetroot, distinguished by its long, rough-skinned appearance and intense dark flesh. These heritage beets deliver an exceptionally rich, mineral-sweet flavour with subtle earthy notes and remarkable depth.
Crapaudine, translating to 'toad-like' due to its distinctive bark-like skin, is revered by chefs for its concentrated flavour and dense texture. The dark crimson flesh holds its shape when cooked and offers a complexity that surpasses common beetroot varieties.
Peel and cut in half lengthways, season and roast in a hot pan for 3/5 minutes, add a splash of water or vegetable stock and a dash of balsamic then place in a foil-covered roasting tray and place in a 180°c oven for a further 10-15 minutes.
They can also be roasted whole and unpeeled in sea salt for 1 hours until tender, then peel and slice. The intense flavour makes it perfect for carpaccio or simple preparations dressed with good olive oil and aged balsamic.
Producer: Cultivated by the Martin family in the Loire Valley, where the sandy, mineral-rich soil imparts exceptional flavour to these ancient beets.
Net: 500g
DELIVERY INFO
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