Your weekly breakdown of what’s in your Fredagsgrønt, plus suggestions and ideas for what to do with it.
Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and seasonal produce throughout the summer – the same produce used by Relæ, Manfreds, BÆST and Mirabelle Restaurant & Bakery.
For more information and to subscribe, head to Farm of Ideas.
This week’s box includes:
- Avalanche, Touchstone Gold and Tonda di Chioggia Beetroot
- Bush Delicata Pumpkin
- Herb Bouquet
- Rainbow Carrots
- Palm Kale
Heritage beetroots, a far cry from their pickled counterpart, are an incredibly versatile vegetable. Marked with candy cane stripes, they’re almost as sweet as the candy they look like. Their tightrope walk between sweet and savoury makes them perfect for desserts, a great accompaniment for meat and a delicious addition to a salad. Pair it with mellow flavours like goats cheese, add tartness to umami or just embrace the sweetness by caramelising – what can’t this vegetable do?
We’ve found the perfect recipe for drawing out the sweet and savoury sensibilities of this root veg. Sure to brighten up any winter table, this tart makes for an ideal lunch or as a side with roast meat.
Beetroot Tarte Tatin
- 75g golden caster sugar
- 40g butter
- A splash of sherry vinegar
- 1 tbsp honey
- 7 thyme sprigs
- 4 Farm of Ideas’ beetroot, cooked
- 250g puff pastry
- 4 slices of goat’s cheese
- salt and pepper
- Preheat the oven to 180C. Place a smallish, heavy, oven-safe frying pan over a medium heat. Add the sugar to the pan and stir until it dissolves, then add a big pinch of salt, all the butter and a splash of sherry vinegar. Keep stirring until it has turned mahogany brown. Take care not to let the sugar burn.
- Add the honey and thyme leaves (picked from the stalks). Remove from the heat and stir.
- Cut the cooked beetroot into thick slices and arrange all the slices on top of the caramel (don’t burn your fingers!), in a spiral pattern. Season with salt and pepper.
- On a lightly floured surface, roll out the puff pastry so it’s big enough to cover the beetroot, then place it on top, tucking the edges down into the pan. Put the whole lot into the oven for about 30 minutes or until the pastry is golden.
- Flip the tart out of the pan while still warm using a plate. Leave the pan on top for 30 seconds to let the caramel trickle down, then slowly lift off.
- Serve while still warm, with a disk of goat’s cheese on top and, if you fancy, a drizzle of honey.
Let us know how you got on by tagging your dishes with #fredagsgrønt on Instagram!