'Tis the season of hearty vegetables and beet is a welcomed staple of the Estonian diet. Cook it fresh or stick it in the jar to be enjoyed in the winter season, this versatile vegetable is packed with nutrients, known to boost immune health and metabolism. It makes for a sweet hearty main, dessert or a refreshing drink. Try out these innovative recipes at home and if you grow to like it, make sure to visit one of Estonia's top restaurants while visiting.
Forbidden fruit with beetroot in spruce dust
50 ml white wine vinegar
50 g Estonian cheese
1 table spoons of honey
2 big apples
spruce needle dust
Heat vinegar and honey by adding a little bit of oil. Add onions and cook until softened. Add grated carrot and beet, keep on medium heat for 2 minutes and leave to cool. Add grated cheese to the mix, add salt and pepper.
Place the herb oil ingredients and half of the oil into a blender and mix well. Remove apple cores, add herb oil and fill with the beetroot mix. Place apples in a 200 degree oven for 10 minutes.