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#Garden Beetroot
askwhatsforlunch · 1 year
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Goat’s Cheese, Apple and Nut Beetroot Leaf Salad (Vegetarian)
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It truly is a special kind of joy picking home-grown vegetables in the Kitchen Garden. A joy enhanced when one sees them on one’s plate, and taste their crisp, fresh, delicious flavour. I am still digging up Beetroots, and their leaves makes an excellent substitute to lettuce, like in this fragrant Goat’s Cheese, Apple and Nut Beetroot Leaf Salad! Happy Thursday!
Ingredients (serves 1):
the leaves, large and small, of 4 to 6 Garden Beetroot leaves, depending on their size
1/4 cup pecan halves
1/2 tablespoons pumpkin seeds
1 heaped teaspoon Dijon Mustard
1 1/2 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure (Grade A) Canadian Maple syrup
a pinch of salt and freshly cracked black pepper
1 apple (like a Ribston Pippin or Golden Delicious)
30 grams/1 ounce soft goat’s cheese
Thoroughly rinse Beetroot leaves under cold water, until all dirt is removed. Dry them in a spin-drier. Set aside. 
In a small frying pan over  high flame, toast pecan halves and pumpkin seeds until just browned and fragrant. Remove from the heat; set aside.
In a medium bowl, combine Dijon Mustard, olive oil, apple cider vinegar and Maple Syrup. Season with a pinch of salt and black pepper, and whisk energetically until well-blended.
Roughly chop Beetroot leaves. Rinse, halve core and dice apple. Add chopped Beetroot leaves and diced apple to the bowl, and toss well, to generously coat in dressing.
Spoon Beetroot leaf and apple salad into serving plate. Scatter chunks of goat’s cheese liberally on top, and sprinkle generously with toasted pecans and pumpkin seeds.
Enjoy Goat’s Cheese, Apple and Nut Beetroot Leaf Salad immediately, or chill in the refrigerator until serving time (but toasted nuts are better still a little bit warm!)
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talos-stims · 2 years
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various types of beetroot | source
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Look at these monstrous beetroots. About 20 of them are waiting to be harvested, I only need a few free afternoons to be able to process them as well.
I always leave them in the ground until the end of the season, to get as big as possible. Even though they harden a bit, I'll be pickling them all, so it doesn't really matter. It's actually even better.
(The one in the left was 1.9 kg and the one on the right 1.7 kg.)
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yo-gummy-sharks · 1 year
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Minecraft beetroot stimboard
🌾 🏵️ 🌾 🏵️ 🌾 🏵️ 🌾 🏵️ 🌾
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seud-luachmhor · 3 months
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Absolute shout out to the determination of this little beetroot who I found poking out of a crack in our paving this afternoon. Despite the storms, the dark, the snow, and the frosts of this miserable winter, she's not only somehow survived, she's even grown a little plump in the middle. Repotted and tucked somewhere safe, we'll see how you go.
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chokrihizem · 3 months
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Beetroot is a very easy-to-grow vegetable that suffers from very few pests and diseases. The plant is generally easy to grow and is consistently ranked as one of the top 10 vegetables grown in home gardens. Beetroot is a cool-season vegetable crop.
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This root veggie grows quickly and has many different varieties, which showcase deep red, yellow, or white bulbs of different shapes. It's nutritious, and you can eat both plant and root. This vegetable can survive frost and almost freezing temperatures, which makes it a great choice for northern gardeners and an excellent long-season crop.
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Keep reading; I'll teach you how to grow your own organic beetroot...
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jillraggett · 2 years
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Plant of the Day
Friday 27 May 2022
In the vegetable garden at Great Dixter, Sussex, the rows of Beta vulgaris subsp. vulgaris F1 ‘Boro’ (beetroot) was growing well. This is a bolt resistant hybrid with a smooth-skinned, dark red roots that can be grown for both 'baby' and standard beet production. It has good storage performance.
Jill Raggett
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fruitbatstims · 2 years
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Wambus Troubleham stimboard!
💙 - X - 💙
X - 🌽 - X
💙 - X - 💙
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wolfwynd229 · 4 months
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We grew beetroot this year. One is being pickled, one is being preserved. One is still in the garden
Teaspoon for scale. These fuckers were over 2kg together.
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ssaalexblake · 1 year
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Trying to do work in the garden on the vegetables is failing bc I'm overheating. Last week I was bitching about needing three blankets.
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askwhatsforlunch · 2 years
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Smoky Beetroot Kimchi
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I was so impatient to dig up my first Garden Beetroots this year: unlike last year where none grew, or the year before when they were tiny and more leaf thatn root, really; I knew this year’s harvest would be satisfying. The first two Beetroots I unearthed were small but portly, beautifully round, with gorgeous leaves and it makes me excited for the bigger ones to come. These two, in fact where just the right size to finally try making this Smoky Beetroot Kimchi I saw --where else?-- in the November issue of The Simple Things, two years ago!! I waited long enough, but it was worth it to make this tasty Smoky Beetroot Kimchi!
Ingredients (for a 1 1/2-litre/1 1/2-quart jar):
80 grams/2.85 ounces fresh Garden Beetroots, weighed without their leaves
125 millilitres/1/2 cup filtered water
5 grams fleur de sel or sea salt flakes
250 millilitres/1 cup filtered water
10 grams fleur de sel or sea salt flakes
1 large garlic clove
2 teaspoons Red Chili Flakes
Thoroughly scrub the Beetroots and rinse their leaves under cold water. Place Beetroot leaves onto a flat dish ore small tray and refrigerate overnight.
Meanwhile, cut Beetroots into thick enough slices and place into a small bowl.
In another bowl, combine filtered water and fleur de sel, and whisk until salt is dissolved. Pour over the Beetroot slices, cover with a tea towel, and leave overnight (on a hot or warm day, refrigerate along with the Beetroot leaves.)
The following day, drain Beetroot slices, saving the pink brine. 
In a small bowl, combine filtered water and fleur de sel, and whisk until salt is dissolved. Once dissolved, stir into the pink brine, so you have 1 1/2 cup. Set aside.
Cut garlic into thin slices.
In a clean, sterelised, air-tight jar, arrange layers of Beetroot slices and Beetroot leaves, sprinkling garlic slices and Red Chili Flakes between each layer. Before adding the last layer of Beetroot leaves, pour reserved pink brine over the Beetroot, letting it filter through the packed layers. Then, put the remaining Beetroot leaves on top to help maintain the Beetroots submerged. Close jar tightly, and place onto a small plate, to catch any fermenting juices. Leave to ferment, at room temperature, but away from direct sunlight, one to two weeks, until brine is bubbling.
Serve Smoky Beetroot Kimchi with Grilled Chicken, Roast Sausage, Mackerel, use it in sandwiches or burgers..., the possibilities are endless...
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talos-stims · 2 years
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harvesting [and planting] beetroot 
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I don't eat beets, but I love growing them.
These will be pickled, so I'm letting them grow some more, doesn't matter if they harden a bit.
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ebaeschnbliah · 2 years
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Gemüse Kinderstube .....  (vegetable nursery)
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gardnintime · 1 year
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Planting out the plot tomorrow!! I was going to do a staggered planting for a continuous harvest but left it too late to do that very effectively so in they go 👀
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chokrihizem · 7 months
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How To Sow Beetroot Seeds 🌱🌿 
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