Smoked Chioggia Beets

Local Chioggia beetroot that has been slowly smoked over bloodwood. These beets are less earthy and become pleasantly tart after being fermented. The smoke balances this, bringing back some earthy goodness.

This goes well on a lot of things, being sweet and slightly smokey, it can feature or blend. You decide.

A direct replacement for the tinned beetroot you normally throw on your sanga or burg. One thing is for sure, you won't want those again after you try these!

Use the left over juice to pickle some boiled eggs, quail eggs work well and will take on some of the colour.

This is also available in our Batch #2 Bundle.