Beetroot Monorubra

Botanical Name: Beta vulgaris

Approx 350 seeds
NZ$5.35

Details

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.

Sow

Spring, Summer, Autumn, Winter

Soil Type

well drained

When

All years round.

Where

In a prepared seedbed or direct into pots or containers in full sun.

How Sow

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.

Care

No thinning needed. Keep moist and weed free. Harvest: 8-12 weeks from sowing. Tip: For continuous crops sow every 2-3 weeks.

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.

Learn More

Recipe

Beetroot Dip

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

    1. Roast the whole beets in a medium oven over a bed of rock salt, until soft. Allow to cool.
    2. Peel the beets and carrot then chop up roughly into chunks.
    3. 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.
    4. 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.
    5. Blend the mixture and pulse until the desired texture is achieved.

    6. Serve with toasted pita bread.
    The Garden Patch