Switch mode

Heart Beet

Hardly any tuber is hipper than beetroot. It has become the favourite vegetable of high-end gastronomy the world
over.

Swiss Deluxe Hotels Stories Winter 2022 Heart Beet 01 True Taste Beetroot Ecirgb

It has emancipated itself and left traditional forms of preparation firmly in the past. The beetroot is proof of how creative, complex and diverse a vegetable can be, and how it can be transformed into entirely unfamiliar textures and surprising and exciting flavour profiles. It is sometimes used as a cocoa-like powder, refreshing frozen pearls, or sweet and sour condiment. Strongly reduced, it unfolds a lot of umami as an intense vegan jus. Fermented, it can be a component of a sauce or a non-alcoholic drink. The trend toward vegetable charcuterie is equally exciting. Beetroot is fermented with koji, refined with spices and then slowly matured in the air, in a process similar to dried meat. The sweet, earthy-tasting beetroot with its fleshy texture can also be cooked in a very archaic way. Cooking it directly in the embers unveils wonderfully hearty, smoky aromas. It is particularly gentle and juicy when cooked in the oven, wrapped in a coat of salt. It tastes just as good raw or pickled. Acidity is perfect for balancing sweetness. Aceto Tradizionale, for example, gives it a mysterious elegance. The combination with blood oranges is almost congenial. In summer, it refreshes when sliced thinly as a carpaccio, with natural yoghurt and mint or as a colourful hummus with chickpeas and tahini. In winter, it is grandiose in soups or risotto. There are red, white and yellow beetroots. And last but very certainly not least, is the queen from the Veneto: the red and white curled Chioggia beetroot. It is so tender and finely aromatic that it is best eaten raw because its typical flamboyant rings, unfortunately, disappear when cooked. With such versatility, it is no wonder foodies are left with their hearts literally ‘beeting’ higher.

Words & Photo Claudio Del Principe

Related Stories

With the opening of Sachi, Mandarin Oriental Geneva’s latest culinary foray brings a refined spurt of Japanese fare to the banks of the river Rhône in the form of authentic Omakase-style dining.

Discover more

With its riveting mix of trendy venues and innovative world-class restaurants, Switzerland’s gastronomic capital has firmly established itself on the map of culinary destinations for well-travelled gourmets and lovers of sundry cuisine.

Discover more

Combining tradition and modernity is one of Laurent Eperon’s great strengths, and perhaps a clue to why his take on Sauce Normande served with cod reveals a much more delicate blend of flavours than in simpler, home-style cuisine.

Discover more

Chef Maximilian Müller loves horseradish and Japanese knives, dreams of owning a Porsche and admires Austrian chef Eckardt Witzigmann. At home, he often treats himself to a shot or two of Maggi seasoning sauce.

Discover more

A zippy vintage car, striking scenery and some of the finest epicurean destinations the country has to offer. With Switzerland’s landscapes that are nothing short of sensational, what could be more enticing than a road trip through its idyllic scenery starring wondrous mountains and lakes?

Discover more

During the Belle Époque, English aristocrats discovered the ‘Swiss Riviera’ between Montreux and Geneva as a tourist spot famed for its promenades lined with cypress and palm trees against the backdrop of the Alps. And now it’s a hotspot for connoisseurs thanks to its traditional grand hotels, world-class restaurants and idyllic Lavaux Vineyard Terraces.

Discover more

Sacha Lichine, the man behind the iconic Whispering Angel and Garrus rosés, chats to us about wine misconceptions, the power of pink and his expectations for the future.

Discover more