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In theory, we’re making the transition from summer to autumn, which is giving us the opportunity to ‘jam’ with beetroot (assuming we’re allowed to use a musical expression). We’re one cold front away from roasting the beetroot, but while the sun shines we’re going to let beetroot cast it redness over salads and other dishes.
We’ve never shied away from roast beetroot in a salad with feta or goats cheese. Perhaps the most underrated use of this most humble of vegetables is to add julienned beetroot to salad. That slightly sweet crunch is a huge favourite of ours.
It’s all about having options. One vegetable; multiple dishes, for every kind of weather.
Our chefs are on stand by to run wild and curate your favourite spread, regardless of which season Cape Town has chosen. Because you should be focused on the social, not the salad (or the oven).
Love,
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