By John Gannon
Beetroot originates from the Mediterranean and western Asia. It was used for its leaves and medicinally in ancient Egypt in 3000 BC, as well as in the gardens of Babylon. It was used later by the Greeks and Romans who began to use the roots. It has been used extensively to treat a wide range of medicinal conditions such as fever, blood, and digestive issues. It spread during the Middle Ages and in the 18th century, sugar from beets became a major industry. It is good for cardiovascular health, it is also anti-inflammatory and is an energy booster. It has a high level of antioxidants. It contains vitamins A, B6, C, D, E, K, and folate as well as many minerals. It can be used raw in salads, in soups like borscht, boiled, steamed, roasted or pickled.
How to grow?
I like to grow beetroot from seed. However, you can get seedlings and transplant. If growing in the ground, sow 2cm deep and 15cm apart. I like to spread some compost down first. If growing in seed trays sow 2 seeds in every cell of the seed tray(filled with a seed-raising mixture), and transplant later. Water during dry periods. They thrive in temperatures of 10-15 degrees. After 45-65 days they should be ready for harvest when the roots are mature. The larger they grow the tougher and less flavour they have. So you can harvest baby beets if you wish for a sweeter and juicier taste. It is safe to eat the leaves of beetroot also.
Beetroot soup (borscht)
Ingredients
1 cup diced celery
1 cup diced onions
1 cup cabbage
2 cloves garlic
1 tbsp butter
8 cups water/beef broth/chicken broth
1 cup diced tomatoes
2-3 medium beets grated or diced.
2 medium carrots
1 potato
½ cup fresh dill
Salt and pepper
Method
Sauté onion, celery, cabbage in butter until soft. Add tomatoes and garlic as well as water or broth. Boil, then simmer. Peel beets, potato and carrots. Dice or grate beets, potato and carrots and add to broth. Simmer soup until beets, potato and carrots are soft ~15min. Remove from heat, add dill and salt and pepper. Serve with a bit of sour cream, and bread and butter. Enjoy!
Beetroot dip
Ingredients
4 large beetroot
3 garlic
2 teaspoons olive oil
200g walnuts
200g feta
Salt and pepper
Method
Preheat oven to 180 degrees Celsius. Remove roots. Place garlic in tray with beetroot and bake for 30 min and remove garlic. Bake beetroot for additional 30 min. At least 10 minutes of baking add walnuts. Remove from oven and cool. Peel beetroot skin. Chop and process beetroot in food processor until smooth. Add garlic, feta and walnuts. Blitz then add salt and pepper to serve. Enjoy.
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