Botanical Name: Beta vulgaris
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
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.
- 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
- 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.