![]() ![]() They have a greater depth of flavour and more earthiness. Flavour-wise I have tried several of these over the years and, as much as I would like to say that one of the unusual colours is my favourite, I still prefer the red ones. In order of popularity, they are red, pink, yellow and white. There are four colours of beetroot commonly available. Especially when you pop in multisown clumps, as I suggest below. That may happen from using chemical fertiliser, but I have never experienced it with growing them in no dig, healthy soil.īeetroot is ideal for growing in pots and grow bags. It is a myth that beetroot get woody when large.I often think that elaborate recipes are not really needed when you have fully flavoured ingredients, whose only need is a slight embellishment, or mixing with another fully flavoured ingredient! When they are made using sweet, flavoursome, homegrown beetroot, simple food becomes truly exciting. ![]() There are the famous Borscht soups, so appreciated in Ukrainian, Russian and Polish cuisine. Now we realise that it makes a wonderful dish when, for example, grated in salads with apples (my favourite), as well as roasted or sautéed among other vegetables at almost any time of year. In the UK, at least, it was in the background, often eaten as a pickle with a strong vinegar flavour. In cold climates there is time for one beetroot harvest, from sowing under cover in late spring.īeetroot has been rediscovered as a great vegetable. Best climate is temperate conditions, neither freezing nor too hot and dry.12th April – I roasted these lovely roots from my store: Charlotte potatoes (8 months old), beetroot (4 months old) and onions (7 months old) ![]()
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