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1kg of Candy beetroot.

Recipe 1: Roasted Candy Beetroot with Thyme

Utensils:

Baking tray
Knife and cutting board
Mixing bowl

Ingredients:

4 candy beetroots, peeled and cubed
2 tbsp olive oil
1 tsp fresh thyme
Salt and pepper to taste

Instructions:

Preheat the oven to 200°C.
Toss the cubed candy beetroots with olive oil, thyme, salt, and pepper.
Spread on a baking tray and roast for 30-35 minutes until tender and caramelised.
Serve as a vibrant side dish.

Recipe 2: Candy Beetroot Carpaccio

Utensils:

Mandoline or sharp knife
Plate for serving

Ingredients:

2 candy beetroots, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh rocket (optional)

Instructions:

Thinly slice the candy beetroots using a mandoline or knife.
Arrange the slices on a plate, drizzle with olive oil and balsamic vinegar.
Season with salt and pepper and garnish with fresh rocket.
Serve as a light and elegant starter.