In an attempt to buy most of my food as locally as possible, I’ve been using more winter vegetables than ever before this year. As I don’t have much experience with them, a good deal of experimenting and exploring is going on. One example: beetroot.
I’m not really sure if I like them in savory dishes but their wonderful sweetness makes them the perfect ingredient for cakes, as a possible, equally juicy replacement for courgettes, carrots or the like. Here, I tried beetroot cupcakes (using this recipe) with walnuts and cream cheese frosting and their aroma was really quite fascinating. Very earthy, almost a bit like forest soil ... but in a good way, if that’s imaginable? It worked really well with the nuts and the cheesy, creamy sweetness of the frosting.