Oakley’s Candy Beetroot takeover!
We aren’t joking when we say we love our candey beetroot, and our friends at stuff.co.nz agree! In 2016 we were featured on their website as they shared how they enjoy their candy beets. Our eyes feasted on an image of a yummy Candy Beetroot and Pancetta tagliatelle which looked too perfect for words.
Author Ginny Grant said:
“If you live in the South Island, you may have seen Oakley’s Candy Beetroot. It’s a particularly sweet variety of chioggia beetroot, delicious raw, and it looks beautiful with its concentric rings of pink and white. (Next year, hopefully it will be available nationwide.) Chioggia beets can also be found at specialty food stores and farmers’ markets, plus you can grow them from seed. Of course you can use ordinary beetroot here too, but it will bleed more into the pasta.”
Well Ginny, your prayers have been answered, Oakley’s WILL be supplying the supermarkets of the north and south islands in 2017 with our famous beets! So all you northlanders, watch out!
Check out the recipe below:
CANDY BEETROOT & PANCETTA TAGLIATELLE
Serves 4 / Preparation 20 minutes / Cooking 15 minutes
1 tablespoon olive oil
75g pancetta, cut into 5mm cubes
3 candy or chioggia beetroot (about 600g), peeled
3 cloves garlic, sliced
2 tablespoons marjoram leaves
extra virgin olive oil to drizzle
grated zest of 1 lemon and a little of the juice
400g dried tagliatelle
4 tablespoons mascarpone
2 teaspoons poppy seeds
grated parmesan to serve
Heat the olive oil in a wide saucepan over medium heat and add the pancetta. Cook until golden. Dice two of the beetroot into 5mm cubes. Add to the pan and cook for 5 minutes.
Add the garlic and marjoram and cook for a few more minutes, then add ½ cup of water and cook gently until it has mostly evaporated and the beetroot is just tender.
Very thinly slice the remaining beetroot on a mandoline and sprinkle lightly with sea salt. Set aside for a few minutes, then dress with a drizzle of extra virgin olive oil and a little lemon juice.
Cook the pasta according to packet directions, drain and reserve ½ cup of cooking water. Add the cooking water to the pancetta mix along with the lemon zest and mascarpone and stir to combine. Add the pasta and poppy seeds and stir to combine. Put into warmed bowls, grate some parmesan over and top with the sliced beetroot.
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