GROW YOUR OWN BEETROOTS
Sowing and Planting
- Prepare the soil beforehand by digging it up to a depth of at least 30cm. Rake out any stones and sticks as these can harm the development of the roots.Beetroot likes an open, sunny position.
- The soil should be fertile but not freshly manured. Add lime to acid soils and ensure a good level of humus for the best results.
- Sow beetroot seeds in rows 30cm apart, at a depth of about 3cm. Keep the soil moist until the seeds have germinated and you can see the seedlings peeking out from the soil.
- The seeds grow in little clusters but you will need to thin the seedlings out as they grow,When the seedlings are about 5cm high, thin them out to their correct spacing – about 10cm for the globe variety and 15cm for the long variety.
- Keep weeds down by regular hoeing and water evenly and frequently to ensure healthy growth and prevent splitting.
- Water every 10-14 days in dry spells.Beetroots can also be grown in containers by following the same pattern.
Harvesting and Storage
- Globe varieties should be harvested when the diameter of the root reaches 7.5cm. Long varieties take longer to develop can be left in the ground until they are about 15-20cm long.
- Beetroots can be eaten at any size, with baby beets being ready from 9-12 weeks after sowing, and larger varieties maturing at 60-90 days.
- If planted in early spring, main crops can be eaten from mid-summer.
- When harvesting, gently dig under the root with a trowel, taking care not to damage the root, as this affects how long you will be able to store your beetroot.
- Don’t forget you can eat the tops, twist them off and they can be cooked and eaten like spinach.
- Folic acid-Beetroot contains folic acid which is essential for normal tissue growth. Folic acid is crucial to the development of a baby’s spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida.
- Reduces risk of osteoporosis-Beetroot contains the mineral silica. This helps the body to utilize calcium, which is important for musculo-skeletal health and reducing the risk of osteoporosis.
- Powerful antioxidant properties-Betacyanin, the pigment that gives beetroot its colour, is also an antioxidant. Antioxidants are believed to help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.
- Anemia-Beetroot is a very food for people with anemia. The high content of Iron and copper in beetroot helps to regenerate and reactivate the red blood cells and keep the healthy blood level in our body.
- Curing Dandruff-Beetroot juice has a special effect for curing dandruff when it is applied to the scalp daily. People usually mix beetroot juice with a little vinegar and massage the mixture on the scalp, then leave it for about an hour before rinse and clean the scalp.
Ingredients
- 2 medium red onions
- 2 medium red potatoes
- 2 medium carrots
- 4-6 medium-large beet roots
- 4-5 cloves of garlic
- 1-2cm of ginger root, pinch cayenne pepper
- Horseradish-Yoghurt-Cream: 1 Tbs
- 200ml of sour cream (or greek yoghurt)
- 100ml of whipped cream
- ½ lemon juice, salt and pepper to taste
DIRECTIONS
- Cut onions roughly and fry lightly for 3-5 minutes in some coconut or olive oil.
- Wash and dice potatoes and slice carrots and add to the onions, and fry for a further 3-5 minutes.
- Add 1 liter of boiling water.
- Cut garlic, grate ginger and leave aside for later.
- Add the beetroot diced.
- Let it simmer for a further 20-25 minutes.
- Add garlic, ginger, salt, pepper,cover with a lid and let it stand to cool down a little.
- Now prepare the yoghurt-cream sauce.
- Serve while hot and add the cream and some herbs.
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