Try Lindenhoff’s lovely beet carpaccio. This organic farm in Baambrugge is situated in a quiet environment, yet close to the city. A day at the Lindenhoff Food Festival relaxed our intern Dante completely. Leaving the stress and hectic in the city. When feeling like a relaxing day, stop by at Lindenhoff and visit the Open Garden or Marché.
Lindenhoff has once started as a hobby. Some cows, pigs and chicken at a farm. In the meantime, a lot has changed. New animals and the expansion of the farm with a Marché with honest and pure products. Buy organic and seasonal product once you’ve tasted. Also, choose your own piece of meat that the butcher will freshly cut for you.
Besides us, Lindenhoff also LOVES Italy. Some vegetables are imported from Italy, because of the long Italian seasons, which make sure all products at the Marché are fresh.
A beautiful product, which is now available at Lindenhoff, the Barbabietole Arrosto, an Italian roasted beet. Right after harvest, the beets are roasted and immediately transported to Lindenhoff. So, you will not be able to find any fresher Barbabietole Arrosto than at this Marché ;-). The special flavor of the beets, a little earthy, sweet and smoky at the same time make this product great for warm and cold dishes!
Ingredients per portion (1 person):
1 Barbabietole Arrosto (roasted beet)
Hand full of fresh parsley
75 gr Tomme de Chèvre
Hand full of hazelnuts (roasted and chopped)
1 Dosette Olive Oil with Aceto Balsamico di Modena
Watercress (for garnishing)
Peel the Barbabietole Arrosto and cut into wafer-thin slices. Divide these slices over a large plate. Add some watercress and parsley in the center and crumble the Tomme de Chèvre. Add the hazelnuts and sprinkle the oil from the dosette over the dish.
This beet soup is some actual comfort food. A delicious soup when you get home after a long day at work. Super easy and quickly made! Here, the ingredients for a lovely, quick beet soup.
Ingredients (4 persons)
8 Cooked red beets
3 Cloves of garlic
Al Peperoncino olive oil
2 Red paprika
600 ml Beef stock
Salt and pepper
Olive Oil Every Day
Finely chop the onions and garlic. Cut the red beets and paprika in pieces. Heat some Olive Oil Every Day in a soup pan and gently fry the onion and garlic. Afterward, add the paprika and let it fry for approximately 5 minutes. Then, add the red beets and beef stock to the pan and let it cook softly for 10 minutes. Depending on flavor, add some more salt and pepper.
Now it’s time to puree the soup until smooth. Don’t forget! Some Al Peperoncino to spice up your soup! Optional: serve the soup with a little cooking cream.