Grow and Eat Fresh Beetroot
February 14, 2012
This is as close as I get to a Valentines Day post… Mr Fresh does not “do”Valentines Day, or any of the Hallmark Days for that matter. This means that by default I do not either. In saying that I am not adverse to a little romance….if someone could tell Mr Fresh that would be great.
I was pondering whether to write a Valentine’s Post and the closest I have gotten is a beetroot shaped as a heart on Mr Fresh’s plate. You will see the image further down the page. I made a beetroot and dragon fruit salad after spotting the amazing looking dragon fruit at the local fruit shop.
I planted 3 punnets of beetroot seedlings this year. One in the lead up to Summer and then two more after I harvested the first ones. The seedlings I planted were Rainbow Beetroots. Rainbow beetroots are beautifully colored. Some are white, some are white with gorgeous red or pink rings and some are pale pink and there is also the regular deep magenta color.
Space about 15- 20 cm apart. Beetroot prefer a loose soil, well drained soil to allow the beets to develop.
6- 8 weeks from planting seedlings, the beets are ready to harvest
I experienced no pest or growing issues with beetroot. They seem to be hardy, and easy to grow. I planted them and watched them grow without needing to pay them any particular attention.
Gently dig the beets out. Do not pull.
Quantity: I picked 3 harvests of between 600 grams to 1 kilo each time.
I like to pick my produce from the garden on the day, as close to meal time as possible so I do not tend to store harvested vegetables (Exceptions to date have been onions and garlic- these I have harvested, dried and stored)
Wear gloves when handling beetroots to avoid your skin being stained.
Boil – Add to a pot of boiling water for approximately 20 minutes – depending on the size of the beets. They are cooked when they can be easily pierced with a skewer or knife. When cooked peel the skin, it is much easier and less wastage. They can be sliced or chopped for salads once cooked.
Bake – add to a baking pan for approximately 40 minutes, depending on their size. Wash prior to putting into a baking pan and trim the stalk. Drizzle with olive oil and salt if you wish, or balsamic vinegar. Remove the skin once they are cooked, wearing gloves.
Raw – Grate
Wash and then peel the skin off prior to grating
My favorite way to eat beetroot is to cook it, slice it and eat it in salads and on sandwiches. When I have a large quantity to use up I make the recipes below:
I posted this recipe last week. I picked 700 grams of beetroots and rushed inside to make this. To view my recipe for Beetroot Relish click on the link.
It is a recipe to enjoy with cold meats, salad sandwiches and cheese in the coming months. Sweet, tangy and smooth.
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