Mixed Beetroot

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A mixture of three varieties of beetroot. Detroit red beetroot, golden badger flame and candy striped chioggia.

Grown biodynamically at the farms at Heckfield and Fern Verrow



Here is a great simple recipe for inspiration




Serves 4-6


100g/31/2oz beetroot, grated

100g/31/2oz carrot, grated

2 eggs

1 lemon

2tsp cane sugar

1tsp sea-salt

1tbsp brown rice vinegar

For the dressing

125ml/4oz cane sugar

3 egg yolks

1/2tsp sea salt

75ml/3fl oz brown rice vinegar

50ml/2fl oz tamari

500ml/17fl oz extra-virgin olive oil


Place the beetroot in a bowl, sprinkle with the sugar and salt and marinate for 2 hours. Add the vinegar and stir. Strain, retaining the juice. Boil the eggs. Peel and set aside.


To make the dressing, mix the egg yolk and salt in a bowl - whisk until fluffy. Add the cane sugar and whisk. Add the vinegar and tamari and whisk. Slowly drizzle in the oil until it's the consistency of thick, runny custard.


Place the beetroot and carrot on a plate. Slice the eggs in half and place there too. Drizzle some beetroot juice over the salad and pour the dressing over to finish.

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