Posts Tagged ‘beetroot’
By MEREDITH KIRTON
Beetroot has had a Renaissance in popularity and with good reason. The vitamin and fibre rich content, plus the fact that it contains no fat, make them terribly good for you, but did you know that you can also eat the leaves and eat them as a salad green? Beetroot is available in seeds in many shapes and colours, from the standard globe shape in with either white, yellow, orange or red colourings, to more cylindrical bulbs. They can be eaten raw, pickled, as dips and baked, so break out of tinned beetroot on hamburgers into the world of home grown goodness, flavour and colour. Beetroot seeds can be sown in most areas of Australia from mid winter to mid autumn, giving them a very long season indeed. They are very fast to crop too, and reach maturity in about 10 weeks. Soak the seed first for a few hours to ensure germination, then sow direct into the soil where you want them to grow. Water regularly and feed every fortnight for maximum sweetness as starved beets equals fibrous roots and possible attack from nematode.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: beetroot, planting, vegetables
Posted under grow
By MANDY SINCLAIR
Trimmed, beetroot will keep refrigerated for up to 2 weeks.
Use sprouts in salads – pan-fried in olive oil with garlic, anchovies, capers and lemon juice.
What to do with glut
Cook whole in a large saucepan of boiling water for 1hr or until tender. Drain and when cool enough to handle peel. Meanwhile, combine 2 cups brown vinegar, 3 cups brown sugar and 1 cup water in a saucepan. Bring to boil, stirring until sugar dissolves. Place whole or thickly sliced beetroot in sterilized preserving bottles and cover with hot vinegar syrup. Store in a cool dark place for 4-6 months.
Place 1 cup of caster sugar in a large bowl. Pour over 1 cup of hot water and stir until dissolved. Trim, peel and thinly slice beetroot. Line baking trays with baking paper. Dip beetroot slices into sugar syrup an pat dry. Lay beetroot in a single layer on a baking paper lined tray. Bake for 20-30 mins, until crisp. Cool before storing in clip lock bags. If chips go a little soft, reheat on trays in oven for 5 mins to crisp up before serving.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: beetroot, recipe, vegetables
Posted under harvest
By MANDY SINCLAIR
Beetroot & goat curd tart
1 tbsp oil
1 red onion, sliced
1 tbsp balsamic vinegar
1 tbsp brown sugar
about 400g thickly sliced preserved beetroot
1 sheet frozen puff pastry, thawed
1 tbsp butter, melted
50g soft goat’s cheese
1 cup beet sprouts
1 tsp extra virgin olive oil
1. Preheat oven to 220C or 200C fan.
2. Heat oil in a 20cm, ovenproof frying pan on medium. Cook onion for 10 mins, until very soft. Add vinegar and sugar and cook, stirring, for 3 mins, until caramelized. Remove from heat. Arrange beetroot over onion, overlapping slightly, to cover completely.
3. Cut a 19cm round from pastry. Lay over beetroot, tucking down sides slightly. Brush with melted butter. Transfer to oven and bake for 25 mins, until puffed and golden.
4. Allow to sit in pan for 5 mins, before inverting onto a serving plate. Crumble over goat’s cheese and scatter with beet sprouts. Drizzle over oil before serving.
Makes 1 / serves 2
Beetroot are very messy to prepare so wear disposable gloves when handling. Always try to cook beetroot in their skins as this will preserve flavour and colour.
try this ….
Scrub and peel baby beetroot. Cut into quarters and place on a sheet of foil with 1 knob of unpeeled garlic. Drizzle with a little oil and season well. Wrap up foil to enclose, place in a baking pan and bake at 180c or 160C fan for 1 hr, until tender. Squeeze garlic from skin over beetroot. Serve with roast beef or as a side dish at a barbecue.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: beetroot, recipe, tarts, vegetables
Posted under cook