Crapaudine beetroot (Beta vulgaris) from France — thought to be the oldest recorded beetroot variety still in cultivation, with documented references dating back several centuries. The name translates roughly as "toad-like," which describes the skin perfectly: rough, dark, cracked and bark-like, looking more like a root pulled from medieval ground than anything you would find in a modern vegetable aisle. The shape is elongated and tapered rather than round, closer to a large carrot than a standard beetroot. Beneath that unpromising exterior the flesh is deep crimson, dense and remarkably concentrated in flavour. Crapaudine has a sweetness and mineral depth that standard beetroot varieties do not reach — the result of a slower growing cycle and a denser cell structure that holds less water. This is a beetroot for people who already like beetroot and want more of it, not less. The dense flesh holds its shape and colour through cooking, making it well suited to roasting, where the sugars caramelise and the earthy sweetness intensifies. It also slices cleanly for carpaccio, where the deep colour and firm texture show well on the plate. Origin: France Ingredients: Crapaudine beetroot (Beta vulgaris) Storage: Store in the fridge in a paper bag or loosely wrapped. Remove any leafy tops first. Crapaudine keeps well — use within a week to ten days.
