Category Archives: Foodpairing

The earthy flavor of beetroot and beetroot pairings

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THE DESERVED COMEBACK OF EARTHY BEETROOT

Beetroot has enjoyed a deserved comeback in recent years. This sweet root vegetable has a vibrant purple color and a typical sweet, rich and earthy flavor. As a close relative of spinach and chard, it is known for being a good detoxifier and containing a high nutritional value.

THE SCIENCE BEHIND BEETROOT’S EARTHY FLAVORS

Seen from a molecular level,  the most prominent aroma molecule responsible for the earthy flavor is ‘geosmin’. Its name is derived from the Greek γεω- “earth” and ὀσμή “smell”, because this aroma compound has a real distinct ‘earthy’ flavor.

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The human nose is extremely sensitive to geosmin and is able to detect it at concentrations as low as 5 parts per trillion. One teaspoon of geosmin, dissolved into an amount of water equal to 200 Olympic swimming pools, would be sufficient for the human sense of smell to detect it.  

Geosmin contributes to the specific strong earthy scent that occurs in the air during a summer rain fall. It is also noticeable in the characteristic smell of soil, or the muddy smell of freshwater groundfish, such as carp or catfish. High concentrations of this very same geosmin with its distinct early flavor we find back in our beloved beetroot.

DISCOVER BEETROOT PAIRINGS

With the Foodpairing Inspiration Tool you can search for different pairings with beetroot. We see that other root vegetables share their earthy aromas with the beetroot. Also ingredients like dark chocolate, nuts, coffee or roasted onions have earthy flavors and pair well with beetroot. This could be explained by the presence of ‘pyrazines’, which are aromatic structures formed during the process of roasting ingredients. These pyrazines also contain an earthy smell.

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FROM FOODPAIRING® TO RECIPE

Beetroot lends itself to a variety of both sweet and savoury dishes. The Foodpairing® Kitchen created two appetizers and a dessert using Les vergers Boiron Beetroot puree, an ideal puree to make different beetroot preparations.

Earthy flavored ingredients combine well with one another, however it is good to keep your dish balanced, too much earthiness can be overpowering.

Les vergers Boiron Beetroot - Mussel - Walnut - Vin Jaune – Vanilla 

As a first appetizer, we present you cooked mussels with Vin Jaune jelly, beetroot mousse and beetroot salad. The roasted walnuts and the vanilla share earthy flavors with beetroot, while the fruity aromas of the Vin Jaune are complementary to the earthiness.

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Les vergers Boiron Beetroot – Mussel – Walnut – Vin Jaune – Vanilla : Find this recipe on foodpairing.com.

Les vergers Boiron Beetroot - Scallop Saint Jacques  - Caviar 

As a second appetizer we serve you a scallop tartare with caviar and beetroot sorbet.  The fruity aromas of the Scallop Saint Jacques are in perfect balance with the earthy beetroot flavors.

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Les vergers Boiron Beetroot – Scallop Saint Jacques – Caviar : Find this recipe on foodpairing.com.

Les vergers Boiron Beetroot - Yoghurt – Raspberry

We finish with a yoghurt-beetroot cannelloni accompanied by beetroot meringue. The earthy flavors of the beetroot combine well with the fruitiness of the raspberry and the yoghurt. The sweet taste of the beetroot goes along well with the sweetness of the raspberry and the sourness of the raspberry gives freshness to the dish.

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Les vergers Boiron Beetroot – Yoghurt – Raspberry : Find this recipe on foodpairing.com.

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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NEW FOODPAIRING WEBSITE UPGRADED WITH DYNAMIC TREES

To have a better overview of the combinations you can make based on Foodpairing, we now have a new website. Well, our new website Foodpairing.com contains more than 1000 products, of which 100 of them you can see for free + brands are always for free: Heinz ketchup, Grey Goose, Leffe,… and many more Foodpairing recipes from easy to pro.

NEW FOODPAIRING WEBSITE

It is incredible how many of you are using our Foodpairing website. Thank you for the support!! Over the last few years we got more and more questions about adding more (local) ingredients, improving the functionality (search function, dynamic tool), better explanation…
To give an answer to all this questions, we invested in a new website: Foodpairing

Also the visualisations became easier; the closer to the center, the better the match. So matches duck better with cucumber than e.g. pork.

In the free version you can see several brands and Foodpairing recipes: Try it
In the pro horeca version, the trees become dynamic, you can explore more than 500 ingredients, jump from 1 tree to another tree, explore categories (they fold open and give you an overview per category), you can add ingredients to your recipe box (taking into account your selection), you can add recipes, pictures,…Signup pro horeca
Feel free to give suggestions or remarks.

FOODPAIRING AT TEDx


Bernard Lahousse explains in this video for TEDx Flanders the importancy of flavors, and showed us how food or beverages can be combined with each other.

Food and/or beverage can be combined when they have the major flavour components in common. Some of the applications of foodpairing are:
1. Make new combinations
2. Make bridges if they don’t combine
3. Food is interchangeable

More information on:
Foodpairing

IMPRESSION OF FOODPAIRING EVENT THE FLEMISH PRIMITIVES

Already a short impression of a very succesful day where we combined chefs form Belgium, France, The Netherlands, with guests like Peter Barham, Andrew Dornburg and Karen Page, Bart De Pooter, Heston Blumenthal, Albert Adria, Universities: KULeuven, Ugent, Food companies: Jules Destrooper, AB Inbev, Belgomilk, Unilever, Gourmandine, Alpro, Verstegen, Rougié, SDVO, Kraft, Belcolade to inspire and demonstrate how foodpairing can be used to obtain tasty, unexpected combinations