| Are you looking for a truly versatile
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| | excellent.
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| vegetable to grow and serve? Try
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| | Cut it up into a salad. Some herbs
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| beetroot! It has the most amazing colour
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| | that really get along with it include
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| and texture. Varieties range in colour
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| | dill, caraway, rocket and chicory.
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| from gold to deep red/purple and are
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| | Pickle it and use it to add zing to
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| delicious raw, boiled,
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| | your salad sandwiches. I LOVE this.
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| baked, pickled and juiced. Even the
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| | One small sidetrack...you may want to
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| leaves are edible! The root is packed
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| | use disposable gloves when handling
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| with Vitamin C and the
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| | before a dinner party...it can
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| leaves are a great source of Vitamin A
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| | stain your fingers for a day or
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| and potassium.Beetroot is native to the
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| | two...Want a different sort of dip for a
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| Mediterranean so needs a fairly warm
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| | starter? Try this one...the colour is
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| climate to do well. Unlike most of
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| | WILD!Spicy Beetroot Dip4 medium beetroot
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| the plants we've discussed in the past,
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| | 3 tablespoons extra virgin olive oil
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| the seeds should be planted directly into
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| | 2 pita bread
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| the garden (or container)
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| | 250ml natural yoghurt
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| without going through the transplant
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| | 2 cloves garlic crushed
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| stage.Soak the seeds in water overnight
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| | 2 tablespoons lemon juice
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| to help germination, before planting.
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| | 1/2 teaspoon ground cumin
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| You
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| | 1/2 teaspoon ground coriander
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| should see your plants emerge in 10-14
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| | 1/2 teaspoon paprika
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| days. Two or three plants will emerge
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| | 1/4 teaspoon chilli powder (optional)
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| from each of the seed
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| | Salt to tastePreheat oven to 180C. Peel
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| clumps, but then you have to make a
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| | beetroot and cut into 1" cubes.
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| decision before thinning. Do you want to
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| | Coat the beetroot with olive oil by
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| eat the leaves or the root?If you pick
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| | tossing in a bowl. Spread
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| the leaves often, the root will develop
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| | cubes on an oven tray and cook until
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| poorly. Some sort of trade off has to be
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| | soft, about 30 minutes.
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| made. Even so,
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| | Remove and let cool.Once beetroot is
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| small beets are better than no beets at
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| | cooked and removed, turn the oven up to
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| all.Vegetables do best when they grow
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| | 200C.
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| quickly and beets are no exception. Feed
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| | Cut the pita bread into dipping pieces,
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| them every couple of
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| | either triangles or strips.
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| weeks with a good water soluble plant
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| | Spread them out on a baking tray and
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| food. They should be ready to harvest in
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| | bake for 10 minutes, or
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| 8-12 weeks.Preparing Beetroot When
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| | until crisp.Place the cool beetroot with
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| boiling beetroot (in salted water),
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| | all other dip ingredients in a blender
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| always leave the skin on. Otherwise the
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| | and puree. Display your spicy purple dip
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| colour will run.
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| | in a bowl surrounded by crispy dipping
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| Allow to cool, peel, then cut to size.
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| | pita strips.Judy Williams ( aspires to
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| Wrap in foil and bake, just like a
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| | become a fulltime earth mother goddess.
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| potato. Then serve it with sour cream
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| | This site acts as a primer for all
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| and chives.
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| | vegetable gardening aspects covering
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| Juice it raw with carrots and celery
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| | topics like how to build a garden,
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| Whip up some Russian Borscht. Again,
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| | nurture seedlings, container gardening
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| the sour cream and beetroot combo is
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| | and composting.
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