ROASTED BADGER FLAME BEETROOT WITH SOFIE WARNANTS

Sofie Warnants is head chef at Solidar in Malmö, Sweden, just across the bridge from Copenhagen. Here, she shares her recipe for Roasted Badger Flame Beetroot, grown by Sandra in Zealand, Denmark.

Badger Flame is a unique, fire-streaked beet bred specifically for its sweetness, moving away from the earthiness often associated with beetroot. US-based seed breeder Irwin Goldman developed the variety and first trialled it in the Hudson Valley. It has adapted well in Europe, producing clean, sweet roots thanks to both careful breeding and considered growing.

Here in the UK, we source our Loose Badger Flame Beetroot from Dan in Lancashire, Adam in North Pembrokeshire, and Oli in Cornwall.

Describing the dish, Sofie says, “To bring some heat and freshness, I chopped nasturtium flowers from our planters – they have this peppery note that melts beautifully into butter. A touch of lemon zest and juice lifts it for the fish.”

The hake in this recipe was sourced from Fiskerikajen, a sustainable fish supplier in Copenhagen that cares for our oceans while providing the freshest catch. Fiskerikajen has a passion for low impact fishing and the uncompromising pursuit for the highest quality, making them a popular choice amongst some of the best chefs in the Nordic region.

“We serve the Badger Flame Beetroot in generous chunks – I like vegetables to be recognisable – with hake and, lately, some grilled Jimmy Nardello Peppers to amplify the peppery notes,” Sofie continues. “It’s simple, aromatic, and full of contrasts.”

ROASTED BADGER FLAME BEETROOT

INGREDIENTS

For the beets

1 bunch of Badger Flame Beetroot
Aromatic herbs – Sofie recommends rosemary, sage, marjoram and dill flowers
A glug of olive oil
A generous pinch of salt

For the nasturtium butter

100g unsalted butter
2 handfuls nasturtium flowers
Juice and zest of 1-2 lemons
A pinch of salt

METHOD

Based on a recipe in the Saltie cookbook

1. Trim the greens from the beetroots and rinse well. Place the beetroots, skin on, in a single layer in a baking dish. Add a thumb’s depth of water. Tuck in a few aromatic herbs – marjoram, thyme, sage, dill crowns – then sprinkle generously with salt and drizzle with olive oil. Cover with a fitted lid or foil (a shallow Dutch oven with a lid also works well).
2. Bake at 200°C for 1–1½ hours, until the beetroots are tender when pierced with a cake tester (I use my trusted American Ateco tester) or a sharp knife. The liquid should have mostly evaporated, but not completely.
3. Leave covered to rest for about 15 minutes. Then slip off the skins with your hands. They should be beautifully shiny from the olive oil.

For the Nasturtium Butter

Inspired by the Ballymaloe Cooking School

1. Pick petals from a whole big bunch of yellow, orange and red nasturtium flowers. Chop roughly.
2. Mix the mountain of crimson petals with some soft butter, flakey sea salt, lemon zest and juice.