Whole Crapaudine beetroot with rough bark-like skin, a rare heritage French variety offered fresh by FINE & WILD UK.

Crapaudine Beetroot

Name: Crapaudine Beetroot
Brand: LE MARCHE
SKU: CRA500
Price: 5.00 GBP
Availability: OutOfStock

5.0

Rated 5.0 out of 5 stars

1 Review

£5.00

Net: 600g One of the oldest recorded beetroot varieties Dense crimson flesh with concentrated mineral sweetness

The oldest beetroot variety still in cultivation — elongated, bark-skinned, and named for its resemblance to a toad. Dense crimson flesh with a concentrated sweetness and mineral depth that standard varieties cannot match. Roast with balsamic, or slice for carpaccio.

Crapaudine beetroot (Beta vulgaris) from France — thought to be the oldest recorded beetroot variety still in cultivation, with documented references dating back several centuries. The name translates roughly as "toad-like," which describes the skin perfectly: rough, dark, cracked and bark-like, looking more like a root pulled from medieval ground than anything you would find in a modern vegetable aisle. The shape is elongated and tapered rather than round, closer to a large carrot than a standard beetroot.

Beneath that unpromising exterior the flesh is deep crimson, dense and remarkably concentrated in flavour. Crapaudine has a sweetness and mineral depth that standard beetroot varieties do not reach — the result of a slower growing cycle and a denser cell structure that holds less water. This is a beetroot for people who already like beetroot and want more of it, not less. The dense flesh holds its shape and colour through cooking, making it well suited to roasting, where the sugars caramelise and the earthy sweetness intensifies. It also slices cleanly for carpaccio, where the deep colour and firm texture show well on the plate.

Origin: France

Ingredients: Crapaudine beetroot (Beta vulgaris)

Storage: Store in the fridge in a paper bag or loosely wrapped. Remove any leafy tops first. Crapaudine keeps well — use within a week to ten days.

Peel the rough outer skin with a vegetable peeler or paring knife — the bark-like texture means a peeler may struggle in places, so a knife is often easier.

To pan-roast: halve lengthways and season with salt and olive oil. Sear cut-side down in a hot non-stick pan for 3–5 minutes until deeply coloured. Add a splash of water or vegetable stock and a dash of balsamic vinegar, then transfer to a foil-covered roasting tray. Cook at 180°C for 10–15 minutes or until a skewer passes through with little resistance.

To salt-roast whole: leave unpeeled. Bury in a deep layer of coarse sea salt in a roasting tray and cook at 180°C for approximately 1 hour, or until tender through the centre. Remove from the salt, allow to cool slightly, then peel — the skin slips away easily. Slice and dress with good olive oil and aged balsamic.

For carpaccio: roast or salt-bake as above, then chill. Slice as thinly as possible and arrange on a plate. Dress with olive oil, a few drops of balsamic, flaky salt and fresh herbs.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Crapaudine beetroot (Beta vulgaris) from France — thought to be the oldest recorded beetroot variety still in cultivation, with documented references dating back several centuries. The name translates roughly as "toad-like," which describes the skin perfectly: rough, dark, cracked and bark-like, looking more like a root pulled from medieval ground than anything you would find in a modern vegetable aisle. The shape is elongated and tapered rather than round, closer to a large carrot than a standard beetroot.

Beneath that unpromising exterior the flesh is deep crimson, dense and remarkably concentrated in flavour. Crapaudine has a sweetness and mineral depth that standard beetroot varieties do not reach — the result of a slower growing cycle and a denser cell structure that holds less water. This is a beetroot for people who already like beetroot and want more of it, not less. The dense flesh holds its shape and colour through cooking, making it well suited to roasting, where the sugars caramelise and the earthy sweetness intensifies. It also slices cleanly for carpaccio, where the deep colour and firm texture show well on the plate.

Origin: France

Ingredients: Crapaudine beetroot (Beta vulgaris)

Storage: Store in the fridge in a paper bag or loosely wrapped. Remove any leafy tops first. Crapaudine keeps well — use within a week to ten days.

Preparation / Cooking

Peel the rough outer skin with a vegetable peeler or paring knife — the bark-like texture means a peeler may struggle in places, so a knife is often easier.

To pan-roast: halve lengthways and season with salt and olive oil. Sear cut-side down in a hot non-stick pan for 3–5 minutes until deeply coloured. Add a splash of water or vegetable stock and a dash of balsamic vinegar, then transfer to a foil-covered roasting tray. Cook at 180°C for 10–15 minutes or until a skewer passes through with little resistance.

To salt-roast whole: leave unpeeled. Bury in a deep layer of coarse sea salt in a roasting tray and cook at 180°C for approximately 1 hour, or until tender through the centre. Remove from the salt, allow to cool slightly, then peel — the skin slips away easily. Slice and dress with good olive oil and aged balsamic.

For carpaccio: roast or salt-bake as above, then chill. Slice as thinly as possible and arrange on a plate. Dress with olive oil, a few drops of balsamic, flaky salt and fresh herbs.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

5.0

Rated 5.0 out of 5 stars

Based on 1 review

Total 5 star reviews: 1

Total 4 star reviews: 0

Total 3 star reviews: 0

Total 2 star reviews: 0

Total 1 star reviews: 0

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Mair M.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
1 year ago
5 Stars
Fascinating to eat a heritage vegetable, we roasted it with salt and peeled the "toad" exterior after roasting. Intensely red insides. Visceral cross section.
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