Brilliant Beetroot!

Want to grow a truly versatile vegetable and serve? Try beetroot! He has the most beautiful colors
and consistency. Variety of colors ranging from gold to deep red / purple and are delicious raw, cooked,
baked, pickled and juiced. The leaves are edible! The root is rich in vitamin C and
The sheets are a great source of vitamin A and potassium.

Beetroot is a native of the Mediterranean, a climate warm enough to do good. Unlike most
thePlants that we have discussed before, the seeds should be directly in the garden (or container) planted
without going through the phase of transplantation.

Soak the seeds overnight in water to help the germination, before planting. You
You must develop your plants in 10-14 days. Two or three plants will emerge from each of the seeds
Lump, but then you must make a decision prior to thinning. Would you like to eat the leaves or the root?

If you choose the leaves is often at the rootvery bad. A sort of compromise to be made. However,
small ones are better than no beets at all.

vegetables at their best when they grow up fast and turnips are an exception. Feed them every two
Weeks with a good water soluble plant food. You should be ready for harvest in 8-12 weeks.

Preparing beetroot

When cooking beets (in salt water), always leave on the skin. Otherwise, the color should be executed. When cool, peel, then cut to size.
WrapIn an aluminum foil and bake in the oven, just like a potato. Then serve with sour cream and chives.
Raw juice with carrots and celery
Fuel some Russian borscht. Again, sour cream and beet combo is excellent.
Cut in a salad. Some herbs which really belong to him, dill, cumin, arugula and radicchio.
Pickle and use it to add sparkle to your salad sandwiches. I love this.
A small, sidetrack ... you might want to use disposable gloves when handling before dinnerParty ... can
stained fingers for a day or two ...

Want a different type of diving for a starter? Try this ... the color is WILD!

Spicy Beetroot Dip

4 medium beets
3 tablespoons extra virgin olive oil
2 pita
250ml natural yoghurt
2 cloves garlic, crushed
2 tablespoons lemon juice
1 / 2 teaspoon ground cumin
1 / 2 teaspoon ground coriander
1 / 2 teaspoon paprika
1 / 4 teaspoon chili powder (optional)
SaltTaste

Preheat the oven to 180C oven. Peel the beets, and in 1 "cubes.
Spread the chard to be launched with olive oil in a bowl. Spread
Cubes on a baking sheet and bake until tender, about 30 minutes.
Remove and let cool.

Once cooked beets and removed, turn the oven to 200C.
Cut, cut the bread into pieces diving, triangles or strips.
Place these on a baking sheet and bake for 10 minutes, or
crisp.

Place the beets cool with all otherSoak the ingredients in a blender and puree. Show your purple hot dip in a bowl surrounded with strips crispy pita bread dipping.