Bitesize: Eat This Now – Beets


Posted August 6, 2015 in More

 

Screen Shot 2015-08-06 at 9.53.33 AM 

Why:

Now that the kitchen garden is literally exploding, it feels very unfair to all the other vegetables out there to only pick one. But for me, I have an extra close friend in the beet. First up out of the earth is the tender haulm – great for salads or to sauté. The early vegetables are elegant and tender, and the complexity in flavour increases the longer they stay in the ground.

How:

The area of usage is enormous – boil, bake, shave, pickle, marinate or ferment in lactic acid. The list goes on and on. The sweeter variants of the beet are also great in desserts – for example rhubarb and red beets make a magical combo.

Where:

Anywhere – simply boil and add a knob of butter.

As told by Elias Eriksson, head chef at Woodstockholm Matbaren, a neighbourhood joint on Mosebacke torg square.

Screen Shot 2015-08-06 at 9.53.45 AM

Photo (portrait): Erik Vallsten

SEARCH

NEWSLETTER

The key to the city. Straight to your inbox. Sign up for our newsletter.

Norges Casino

NEWSLETTER

The key to the city. Straight to your inbox. Sign up for our newsletter.

Skip to toolbar