For the beet cake, mix 150g mashed potato with 250g cooked beets, adding 4 whole eggs and 20cl fresh cream. Don’t forget the salt, pepper and spices. Cook the mix in a double boiler using small ramekins previously coated in butter (oven 120°C for 40 minutes).
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Recipes
Whether it is served by itself or to adorn a dish, whether it is served cooked or raw, you will delight in its delicate, sweet flavour!
Whether served raw, cooked, grated, blended or as crisps…Beets can be enjoyed both as a healthy, easy-to-make starter and as a side dish for the most delicate fare.
However you take it, its magnificent colour will spruce up your plate!
Recipe ideas: send us your recipes and we shall publish them on our website.
As a starter, a main course or even a dessert: hundreds of original recipe ideas using red beet:
Beet and mozzarella loaf / Beet and goat’s cheese mille-feuille / Beet soup / Cream of beet soup / Beet crisps / Borscht (Russian pot-au-feu) / Beet, carrot and celery smoothie / Beet verrines / Beet and carrot pâté / Beet Carpaccio / Red beet gratin / Red beet and apple salad / Red beet sorbet / Mashed red beet and tuna / Beet, celery and feta salad / Red beet and Roquefort crumble / Red beet tabouleh etc.
Our recipes
Start by cooking large “Bintje” potatoes in water, cut them in two, and scoop out the flesh without puncturing the skin. Then, in a bowl, mix some mashed cooked beet with the potato flesh, adding one spoonful of fresh cream per potato.
Don’t forget the salt,... Read more
For the beet cake, prepare as with the filet of venison. Sauté your salmon escalopes in hot butter at the last minute, and maintain their temperature. Then deglaze the pan using 1cl cognac, 3cl orange juice and 2cl fresh cream.
Don’t forget the salt, pepper and... Read more
Chop the raw beets and branch celery into fine strips and set on individual plates. Prepare vinaigrette made with stoneground mustard, honey vinegar and olive oil, then heat and pour over the salad before serving.
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For the crisps, use one large, raw beetroot per person. First peel and dry, without washing it. Using a mandoline, cut it into 3mm-thin slices. Then immerse the slices into oil at 160°C for 4 minutes and strain.
Repeat the immersion at 190°C, strain, sprinkle... Read more
For a successful recipe, set a poached egg upon a bed of artichoke, and surround with smoked salmon. Make a further circle of thin cooked beet slices and season with balsamic vinaigrette.
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