Beetroot Monorubra
Botanical Name: Beta vulgaris
Approx 350 seeds
Availability:
In stock
NZD 6.05
Beetroot is an essential ingredient in many Eastern European dishes. Monoruba has long, cylindrical roots that are perfect for slicing; with firm, crimson flesh that is slow to go woody. Produces only 1 or 2 seedlings per ‘cluster’ which makes thinning much easier.
| How To Grow | Sow thinly in rows 20cm (8in) apart or in blocks. Firm gently and keep moist. Cover lightly with 15mm (1/2in) of fine soil. Seedlings appear 14-21 days. No thinning needed. Keep moist and weed free. Harvest: 8-12 weeks from sowing. Tip: For continuous crops sow every 2-3 weeks. |
|---|---|
| When To Plant | All years round. |
| When to Sow/Plant | Spring, Summer, Autumn, Winter |
| Soil Type | well drained |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
4958
Recipe
Beetroot Dip
Ingredients
- 1 kg fresh young beetroots
- Rock salt
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 medium carrots
- 1 tsp salt
- 1 tsp ground white pepper
- 1 cup orange juice
- 1 tsp ground cinnamon
- ½ bunch dill, chopped
Instructions
- Roast the whole beets in a medium oven over a bed of rock salt, until soft. Allow to cool.
- Peel the beets and carrot then chop up roughly into chunks.
- Heat the oil in a large pan. Add the garlic and cook over a medium heat. Add the beetroot and carrots. Stir in the salt and pepper, and cook until it sizzles.
- Pour in the orange juice simmering for 15 minutes. Then stir in the cinnamon and dill. Remove from the heat and allow the mixture to cool.
- Blend the mixture and pulse until the desired texture is achieved.
Serve with toasted pita bread.