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
BEETROOT AND CARROT SALAD WITH EGGS
100g/31/2oz beetroot, grated
100g/31/2oz carrot, grated
2tsp cane sugar
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.