On Saturday, June 28, we held another session of the “From Garden to Kitchen” workshop series at MUCBO, with a special focus on the traditional table beetroot of the Balearic Islands.
The agronomy segment, led by Llorenç Payeras, offered insight into local beetroot varieties, their cultivation methods, and the importance of preserving this deeply rooted agricultural heritage.
The culinary section was led by Juanan Fernández, who delighted us with three creative and delicious recipes featuring beetroot: almond and beet menjar blanc, scallop and beet balls, and beetroot arrop with fruit.
This workshop beautifully combined agricultural knowledge with a passion for local cuisine, highlighting the cultural and culinary value of a product as emblematic as beetroot.
This activity was made possible thanks to the support of the Conselleria d’Agricultura, Pesca i Alimentació i del Fons de Garantia Agrària i Pesquera de les Illes Balears (FOGAIBA).
