Here at Phantassie we grow red beetroot, as well as golden and stick-of-rock pink varieties, particularly wonderful in recipes where you want the colours to remain separate. We still have some out in the field under straw, late planted to pull little beets now.
At Earthy, beetroot is a regular on the salad counter; both raw and cooked. It appears in our hummus type dip made in our Central Kitchen at Canonmills partnered with toasted walnuts and dill. I also recommend cooked beetroot drizzled with some fruit vinegar made with good Scottish berries such as bramble or redcurrant, or indeed partnering dark chocolate in a moist, earthy cake.
Also largely missing from the supermarket Valentines aisles was that other bleeding heart the Blood Orange.
Don’t forget to check the cupboard for leftover Christmas Pannetone… It makes great bread and butter pud.
Earthy Blood Orange Marmalade has just hit our shelves and is Earthy preserve of the month for March, alongside our famous Traditional Dundee Marmalade.
P.S - Cheap and wonderful on their own, both beetroot and blood oranges have a great affinity with chocolate, just in case you have any leftover from today that you are wondering what to do with !