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“Spring brings with it such a wealth of beautiful verdant produce, so it’s my favourite time of year to be in the kitchen.”

Beetroots have a reputation as a winter vegetable, often only appearing on summer tables when they have been preserved. We prefer to use them in the spring and summer when they are still small and soft-skinned and bursting with flavour. This dish is still delicious if using full-sized beetroot, however – simply reduce the quantity to one of each variety and boil for longer.