One of the hits of supper club this weekend were the little beetroot tart tatin’s I served as a starter. Beetroot is another of those quintessentially English ingredients that have fallen out of favour, but right now it is in season and if people only knew how delicious beetroot is they would be flocking to buy it.
Its lack of popularity these days has a lot to do with the pickled variety. Horrific memories of jarred beetroot tasting of malt vinegar were enough to put a person off for life, but put these thoughts out of your head and look deeper and you will soon discover that there are so many other ways of preparing and eating beetroot. It has a natural sweetness that makes it versatile in so many dishes and has a long growing season which means it retains its place on the menu almost all year round.
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