That’s Weird: Beetroot, raspberry and chocolate crumble May 20, 2015
You know that famous saying that claims that you can’t teach an old dog new tricks? Well, forget that. Push it right to the back of your consciousness and leave it there.
That’s Weird is a new series that Patrick and I came up with and it’s going to be a very entertaining one. We are completely convinced that you can take traditional, classic dishes, throw in a rogue, unexpected ingredient and it will be just as delicious. In short, the basis of That’s Weird, is that we choose a weird yet wonderful combination of two flavours and create a simple dish around them. We will share the recipe with you as well as what people at the Fresh Farm thought of this dish. This isn’t Blue Peter, so there won’t be any “here’s one I made earlier” type scenarios. If the combination is a disaster, we will tell you so. If it’s fantastic, we will rave about it.
If any of you have read Niki Segnit’s Flavour Thesaurus, you will know that it is a great place to start research for our little kitchen experiment. I was actually intrigued by the fact that she shuns chocolate and beetroot cake claiming that it tastes a bit muddy. My levels of surprise were particularly high, because I have seen so many food bloggers create delicious looking beetroot and chocolate recipes. This one from Sarah at the Vanilla Bean Blog is amazing.
I chose beetroot and chocolate, because I have always felt that the texture and flavour of a beetroot has something a little less savoury about it. It could be that a beetroot is a fruit in a vegetables body and it is yearning to be mixed with chocolates, caramel and honey.
What were the initial thoughts on this combo at the Fresh Farm?
Rob from business development is one of our pickiest eaters…. he said:
“You lost me at beetroot, to be honest”
His team mate, Dovas, who hails from Lithuania, where cold borscht & beetroot are specialities, had a more open take:
“What an interesting idea! Definitely something different”
Our lovely supply chain manager, Rose, didn’t give much away:
“Sounds sweet and sour- though maybe not the Chinese kind…”
Beetroot, raspberry & chocolate crumble
- 2 small beetroots
- 2 cups of raspberries
- 1 cup dark chocolate
- 1/2 cup of water
- 1 tbsp maple syrup
- 3 cups flour
- 1/2 cup sugar
- 1/2 cup oats
- 1 cup butter
- Preheat the oven to 180 degrees Celcius
- Peel and thinly slice the beetroots and line the bottom of your baking dish
- Boil the water and mix with the maple syrup. Pour this over the beetroots
- Chop the chocolate and wash the raspberries and lay these over the beetroot
- Add the butter, sugar, oats and flour to a bowl and crumble together with your fingertips, until it forms a nice buttery crumbly consistency.
- Pour this over the beetroot, raspberries and chocolate and bake for about 20 minutes – until the crumble is golden brown
Relish the weirdness!