"We have so many farmers that grow great beetroot down here, I've even had an ancient variety grown just for us – the crapaudine beet," says Analiese Gregory. "Generally we are pretty lucky and can get amazing yellow, chioggia and red beets easily. This is how I like to eat them. I've used salted elderberries and blackcurrant vinegar because these are some of my pantry staples that I preserve throughout the year when the ingredients are readily available."
At Franklin, Gregory adds kunzea (myrtle) to the beetroot while roasting and makes her own blackcurrant vinegar and salted elderberries; we've included substitutes.