Tag: beetroot

Beetroot Pie

6 November 2025

Let’s enjoy the last fresh beetroots of this season by making a pie with lots of beetroot, cheese and thyme. The pie combines sweetness with savoury and slightly tangy flavours. Best to prepare a day in advance, allowing for the flavours to integrate. We top the pie with Chioggia beetroot because of their beautiful colour and pattern.

Wine Pairing

Caruso e Minini Terre Siciliane Bibbo Zibibbo, doesn’t that sound like a wonderful wine? The wine is produced by the Sicilian company Caruso e Minini, which explains the first part of the name. How about Bibbo Zibibbo? The grape used to make this wine is the Muscat of Alexandria, known as Zibibbo in Sicily. The wine is aromatic with fruity notes (think apricot, hints of almond and orange blossom). You will taste a gentle, dry wine with flavours of dried fruit. The wine has a long and present finish.
In general, we suggest a light, dry white wine with floral and fruity notes. It must have some sweetness to balance the taste of the beetroots.

What You Need
  • For the Dough
    • 100 grams of All Purpose Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 gram of Salt
  • For the Filling
    • One Red Beetroot
    • One Chioggia Beetroot
    • Firm Goat Cheese
    • One Red Onion
    • Thyme
    • Black Pepper
What You Do
  1. Clean the beetroots and wrap seperatly in aluminium foil
  2. Transfer to the oven at 180 ˚C or 355 ˚F and cook for 45-60 minutes, depending on the size
  3. Let cool
  4. Combine flour, salt, water and olive oil and make the dough
  5. Kneed for a minute or so and store in the refrigerator for at least 30 minutes
  6. Slice and quarter the onion
  7. Fry the onion on low heat in olive oil until soft
  8. Peel and slice the beetroots
  9. Roll out the dough using a rolling pin on a lightly floured surface. Coat a 15 cm or 6 inch round baking form with oil
  10. Cover the form with the dough
  11. Build the pie, first a layer of red beetroot, followed by grated cheese, onion, lots of thyme and black pepper
  12. Repeat
  13. Top with gioggia beetroot
  14. Brush the top with olive oil
  15. Transfer to the oven for 40-50 minutes on 180-200 ˚C or 355-390 ˚F
  16. Immediately after having removed the pie from the oven, brush the top with olive oil. This will intensify the colour of the crust
  17. Let cool and enjoy the next day; warm is best (preferably 65 ˚C or 150 ˚F)
PS

We didn’t explain Bibbo as part of name Caruso e Minini Terre Siciliane Bibbo Zibibbo . We believe it’s the pet name of Zibibbo.

Beetroot Pie ©cadwu made with fresh beetroots, goat cheese and lots of thyme
Beetroot Pie ©cadwu

Herring Salad

21 September 2023

In 1910 Mrs. Wannée published her Amsterdams Kookboek. A book dedicated to nutritious, easy to prepare and inexpensive food. She was teacher and director of the Amsterdam Huishoudschool, which was a school for domestic skills, aimed at training future maids and housewives. The book is currently in its 32nd edition and has sold over one million copies. It continues to be a popular cookbook because every new edition reflects the current culinary trends. We own a copy of the 14th edition (published around 1955?) and it clearly reflects the post second world war Dutch cuisine: very limited use of spices and herbs combined with cooking vegetables and meat for hours. We prepared Leek à la Wannée and decided it was perhaps edible in 1955 but certainly not today.

Recently we were reading the 7th edition of the book, published around 1935. The recipes are interesting and showcase a very different Dutch cuisine. We decided to prepare a Herring Salad inspired by the 1935 recipe of Mrs. Wannée.

Wine Pairing

A nice cold beer will be great with the salad. You could also go for a white wine from the Alsace or Mosel region. Nice acidity, perhaps a touch sweet, floral and aromatic.

What You Need

  • 1 Dutch Herring
  • ½ Apple
  • ½ Cooked Beetroot
  • 1 Boiled Egg
  • Small Pickled Onions
  • Cornichons
  • (Olive) Oil
  • Vinegar
  • Mayonnaise
  • Chives
  • Black Pepper
  • Corn Salad (Lamb Lettuce, Mâche)

What You Do

Peel the apple and the beet root. Chop herring, apple, beetroot, onions, cornichons and a generous amount of chives. Chop the white of the egg, crumble the yolk. Quickly combine the ingredients, add a teaspoon of mayonnaise, black pepper, small tablespoon of vinegar and the same quantity of olive oil, mix and serve immediately on top of the lettuce. Decorate with chives.

PS

Being Dutch we love our herring. Sometimes Dutch herring is called ‘raw’ because it’s not cooked. Actually, it’s placed in lightly salted brine for 5 days so it’s fermented and not raw at all. Herring is not to be compared with sashimi.

Herring Salad ©cadwu
Wannée-kookboek_7e_druk © Erik Wannee - public domain
Haringsla ©Wannée

Fish Cakes by Jean Beddington

20 February 2022

Jean Beddington: a culinary, passionate creative! She was chef at five restaurants, owned her own successful restaurant, and still is an inspiration to many. One of her motto’s is ‘seemingly simple’, not with the intention to impress but with the intention to surprise and enhance the sensation when enjoying her food and the way it is presented.

Background

In her book Absolutely Jean Beddington she writes about her background, her youth in England, her eagerness to cook, the holidays with her father when they would stay at budget hotels and eat at Michelin Star restaurants, her travels, her years in Japan and her education (she studied Arts and Chemistry). When she moved to the Netherlands, she decided to become a chef, which is the obvious choice for someone with such a talent. She was one of the first to bring new ingredients to the classic French cuisine. For instance, she began using cilantro and yuzu. She was also inspired by the Japanese way of presenting food: beautifully designed and served on a variety of plates. She began doing this when most guests still expected bread and garlic butter at the beginning of their lunch or dinner.

Books

She published several books. One is dedicated to stock: the basis of soups, sauces and dishes. She explains how to make stock and how to create delicious food, for instance green vegetables in stock with couscous, yogurt and harissa sauce. 

Her book Absolutely Jean Beddington is very dear to us. It has three main chapters: the first one is called Glossy with beautifully presented food, the second one is called Real Time with food as you could expect to eat at her restaurant (which is closed, unfortunately) and our favourite chapter is called Daily. Indeed, recipes that are easy to follow and help prepare tasty, wonderful food, every day.

Fish Cakes

We prepared her fish cakes with a beetroot, ginger, apple and onion chutney. The fish cakes are intriguing and the chutney is the perfect accompaniment. Yummy!

Fish Cakes ©cadwu
Absolutely Jean Beddington

Lentils with Sausage and Beetroot

21 July 2021

Think France, think a nice small bistro in a small street, off centre, nothing posh, no Michelin star in sight. It’s 12.30, time for a quick lunch. You enter the restaurant, take a seat and order today’s dish, the plat du jour. It turns out to be a generous helping of lentils, fried sausages, mashed potatoes and mustard. A beer works beautifully with it. After having enjoyed your lunch, you think about the joy of good food, French mustard and the beauty of lentils. Time for a coffee. And perhaps a glass of Calvados?

In our recipe for Cod with Lentils and Cilantro we mentioned the joy of lentils, especially the joy of eating Lentille Verte du Puy A.O.P & A.O.C. from Sabarot.

We’re not too keen on mashed potatoes so we decided to combine the lentils and sausage with a beetroot salad.

Sausage wise we suggest coarsely ground (so not minced) organic porc sausages with sage, for instance Lincolnshire sausages. The texture of the sausages is great in combination with the size of the lentils. 

Wine Pairing

We enjoyed our lentils with a glass of red Pays d’Oc wine, with grapes such as Grenache and Syrah. The Syrah brings an intense colour, aromatic strength and structure. The Grenache reveals red berry flavours. For instance wine from Domaine La Colombette. This producer is well known for its innovative light wines and its Super Bio wines, made with grapes (Cabernet Noir, Souvignier Gris) that have a natural resistance to various diseases, meaning that no pesticides are needed in the vineyard.

What You Need

  • For the Lentils
    • Shallot
    • Olive Oil
    • Green or Du Puy Lentils
    • Parsley
  • For the Sausages
    • 2 or 4 Sausages (organic pork with sage, coarsely ground)
    • Olive Oil
  • For the Salad
    • Beetroot
    • Spring Onion
    • Vinegar (plain and white wine)
  • French Mustard

What You Do

One day before serving, wash the beetroot, wrap in foil and put in the oven on 180° Celsius or 365° Fahrenheit for 45-60 minutes, depending on the size. Transfer, remove foil and let cool.
Cut the shallot in small bits and glaze gently in olive oil. In the mean time check the lentils for small pebbles; wash the lentils. Once the shallot is glazed, add the lentils and heat them for a few minutes, as you would do with risotto rice. Add some chicken stock and water (the stock is only intended to give the lentils a small push) and leave to simmer on low heat. Fry the sausages in olive oil in a heavy iron skillet. Remove the skin of the beetroot, slice the beetroot and combine with thinly sliced spring onion and vinegar. Mix. Drain the lentils, chop the parsley and add to the lentils.
Serve the sausage on top of the lentils. Definitely a good dash of French mustard on the side!

  • Lentils with Sausage and Beetroot ©cadwu
    Lentils with Sausage and Beetroot ©cadwu
  • Du Puy Lentils AOP AOC © cadwu
    Du Puy Lentils AOP AOC © cadwu

Chioggia Beet Salad

16 December 2020

An elegant Starter

What better way to start a nice long dinner than a dish that is light, colourful, surprising and refreshing? A Consommé of Yellow Tomatoes for instance? Or Scallops with Winter Truffle? Or would you prefer a salad made with Bietola da orto tonda di Chioggia? Sounds exotic, but actually it’s a salad made with Chioggia beet: a delicious beet with deep pink and white spirals. It originates from Italy or, to be more precise, from the coastal town of Chioggia, not far from Venice. When cooking the beet its colours fade, creating an even more enticing dish.

Another forgotten vegetable that is worth remembering when you do your Christmas shopping.

Wine Pairing

The dressing comes with firm acidity, balanced by the sweetness of the beet and the spring onion. Wine pairing is a not straightforward because of this combination. Our suggestion would be a Sauvignon Blanc. We enjoyed a glass of Domaine La Tour Beaumont Haut-Poitou Sauvignon Blanc 2019. It has clear fruity and citrus notes and it is well balanced with a good combination of freshness and roundness.

What You Need

  • One Chioggia Beet
  • Excellent Olive Oil
  • White Wine Vinegar
  • Spring Onion (or Scallion)
  • White Pepper

What You Do

The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius or 355° Fahrenheit for 60+ minutes. Cool and store in the refrigerator.
The next day peel the beet and use a vegetable slicer (or mandoline) to make ridges. This will not only make the dish look more inviting, it will also enhance the taste given there is more coated surface and more air when chewing it. Make a simply, relatively acidic dressing with olive oil and vinegar. Thinly slice the spring onion; best to use the green part only. Test a small slice of beet with the dressing and adjust when necessary. Perhaps some fresh white pepper? If you’re happy with the combination, toss the slices with the dressing making sure everything is nicely coated. Plate up and sprinkle the sliced spring onion on top of it.

Salad of Chioggia Beet ©cadwu
Salad of Chioggia Beet ©cadwu

Risotto with Beetroot and Gorgonzola

13 May 2020

Contemporary Classic

Enrico Bartolini (Castelmartini, Italy, 1979) is an extremely talented chef with restaurants in Italy, Hong Kong and Dubai. He is the only chef to have been awarded four Michelin stars at the same time. In his restaurant Mudec in Milan he showcases his motto Contemporary Classic by exploring new worlds and new flavours, without forgetting origins and traditions. One of his many signature dishes is Risotto with Beetroot and Gorgonzola (Risotto alle rape rosse e salsa al gorgonzola). An intriguing combination because beetroot can be very sweet which could easily ruin the taste of the risotto. Which is exactly what happened the first time we prepared this dish. We did more research only to read recipes we didn’t like because the beetroot was added at the beginning of the preparation process (giving the risotto a gluey texture) or honey, mint, balsamic vinegar, oranges or salty goat cheese (to balance the sweetness of the risotto!) was added.

We decided to take a different approach and see this as a combination of two dishes with the gorgonzola as connection. Now we could focus on preparing a savoury beetroot puree that would be tasty in its own right and create a brilliant combination with the risotto.

Wine Pairing

We enjoyed our risotto with a glass of Bianco di Custoza 2018, made by Monte del Frà from Italy. It is a well-balanced, dry white wine, with a fruity nose. Its colour is straw yellow, with pale green highlights. In general you’re looking for a light, aromatic dry white wine.
You could also serve a glass of Chardonnay; one that has a touch of oak and vanilla plus a lightly buttery finish. Our choice would be the Chardonnay of La Cour des Dames

What You Need

  • For the Risotto
    • 70 gram Carnaroli Rice (for instance from Acquerello)
    • (Vegetable) Stock
    • 1 Bigger Shallot
    • Parmesan Cheese
    • Butter
  • For the Beetroot Puree
    • 1 Fresh Beetroot
    • 2 Tablespoons of White (Cider) Vinegar
    • 1 Tablespoon of White Wine
    • 3 Freshly Grated Cloves
    • Black Pepper
  • For the Sauce
    • Gorgonzola Dolce
    • Milk

What You Do

The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius (or 355° Fahrenheit) for 60+ minutes. Cool and store in the refrigerator.
Thinly chop the shallot and glaze in butter. In parallel peel the beetroot and chop. Combine a third of the shallots with the beetroot, the white wine, the vinegar and finely grated clove. Blend until smooth. Taste and adjust. In the mean time prepare the risotto. With a fork combine the soft Gorgonzola Dolce with the milk until it’s smooth and has the consistency of custard. Depending on the ‘blue’ in the cheese you may want to use a blender. Warm both the beetroot puree and the Gorgonzola sauce in the microwave or Au Bain Marie.
Time to start assembling the dish. Add butter and Parmesan to the risotto. Add more Parmesan than usual to create the right balance. Now start adding the beetroot puree, spoon for spoon. You’re looking for a balanced taste and a bright red colour. Perhaps add a drop of lemon and some black pepper. Transfer to the plate and using a spoon or a small sauce bottle add the sauce (drop-wise).

Risotto with Beetroot and Gorgonzola © cadwu
Risotto with Beetroot and Gorgonzola © cadwu