Beetroot Monorubra

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.

CAN BE USED IN:

ROAST – BAKE – STEAM – SOUP – SALAD – PICKLE

SOWING DIRECTIONS

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.
Harvest
8 -12 weeks from sowing
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
8 -12 weeks from sowing
Soil type:
-fertile

Availability: In stock

$4.90

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.