1. Good Organic Gardening - January-February 2016
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1. Good Organic Gardening - January-February 2016

1. Good Organic Gardening - January-February 2016 1. Good Organic Gardening - January-February 2016

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23.10.2016 Views

Beetroot | GROWING seeds. Because of this oddity, it’s necessary to thin out seedlings when they’re large enough to handle. Select the strongest seedlings and either transplant the “thinnings” (the plants you remove) or eat them in a leafy salad. With the soil prepared, sow the corky seed in shallow rows about 1–2cm deep, pressing the seed firmly into the soil and covering it. Alternatively, look for seed tapes where a biodegradable tape has been impregnated with beetroot seed to ensure good spacing. Keep the soil moist while you wait for the seedlings to appear. Beetroot can also be sown into a seedling punnet or seed tray, allowed to grow until the seedlings are around 3–5cm high and then planted into the garden. Beetroot label Common name: Beetroot Botanical name: Beta vulgaris Family: Chenopodiaceae (spinach family) Aspect & soil: Sun, well-drained soil free of lumps Best climate: All Habit: Annual Propagation: Seed, seedling Difficulty: Moderate Seeds take 10–14 days to germinate. Speed up germination before direct sowing by soaking the seed in warm water for an hour or two. This allows moisture to penetrate the seed and triggers germination. There’s another secret to beetroot growing: boron. It can be added to the soil as borax. Dissolve a teaspoon of borax powder in a watering can and water over the seeds at sowing. Boron is a micronutrient that beetroot needs to form good roots. Hollow roots can indicate a boron deficiency. If planting seedlings, soak the punnet well and gently separate the seedlings. They can then be planted out about 15–20cm apart. This allows each plant room to grow a good-sized root. As the plants develop, encourage good growth with regular feeds of a liquid fertiliser that’s high in potassium and phosphorus. Boron is a micronutrient that beetroot needs to form good roots. Hollow roots can indicate a boron deficiency. Beetroot tends to grow with the top of the roots protruding from the soil Harvest, storage and preserving Beetroot generally takes 10–12 weeks from planting out seedlings to harvesting. By this time they’ll be around 6–10cm across. Baby beets can be harvested much sooner — from around 6–7 weeks. Don’t rush to harvest all your beetroot at once. Beets can be left in the ground for several weeks beyond maturity, especially in cooler climates or in the cooler parts of the year in warm climates, but don’t leave them for too many weeks as they can become woody and are then best fed to the chooks. When pulling beetroot from the soil, pull plants gently to get the entire plant. Clean the roots to remove dirt or grit. Store beetroot with its leaves attached. It keeps for several weeks in the crisper section of the fridge. Serve beetroot raw as sticks or grated, or steam, boil or roast it. After cooking, remove the skin and eat as a hot vegetable, turn into a soup or preserve it. It can be sliced and stored in spiced vinegar. Beetroot juice has been found in studies to lower high blood pressure. Young beetroot leaves are a tasty and colourful addition to salads Good Organic Gardening | 81

COOKING WITH JOANNA RUSHTON | Beetroot Star ingredient: Beetroot Beetroot & Chocolate Cake Ingredients • 300g 70% organic cocoa chocolate • 250g raw beetroot, grated • 4 organic eggs, separated, placing whites in clean, dry bowl • 150g coconut sugar • 70g almond meal • 70g hazelnut meal • 1 tbsp baking powder • 1 tbsp cocoa powder • Crème fraîche or cream, to serve Method 1. Preheat oven 180°C. 2. Line base of 20cm cake tin with baking paper and grease sides with a little butter. Dust sides with a glutenfree flour, like coconut flour, shaking out excess. 3. Melt 200g of chocolate in a bowl over a simmering pan of water (make sure base of bowl isn’t touching water). Once melted, remove from heat and set aside. 4. Combine grated beetroot and egg yolks, then add coconut sugar, almond meal, hazelnut meal, baking powder, cocoa powder and melted chocolate, and mix well. 5. Whisk egg whites to stiff peaks. 6. Fold one-quarter of egg whites into beetroot mix, combine gently, lightening mix, then add remaining egg white, being careful not to over-mix. 7. Transfer to baking tin and bake for 50 mins. Check the cake is cooked through by inserting a skewer or tip of a knife, which should come out clean. Leave to cool. 8. To serve, melt remaining chocolate as before and drizzle a little over cake. Serve with crème fraîche or cream on the side. 82 | Good Organic Gardening

COOKING WITH JOANNA RUSHTON | Beetroot<br />

Star ingredient: Beetroot<br />

Beetroot & Chocolate Cake<br />

Ingredients<br />

• 300g 70% organic<br />

cocoa chocolate<br />

• 250g raw beetroot,<br />

grated<br />

• 4 organic eggs,<br />

separated, placing<br />

whites in clean,<br />

dry bowl<br />

• 150g coconut sugar<br />

• 70g almond meal<br />

• 70g hazelnut meal<br />

• 1 tbsp baking<br />

powder<br />

• 1 tbsp cocoa powder<br />

• Crème fraîche or<br />

cream, to serve<br />

Method<br />

<strong>1.</strong> Preheat oven 180°C.<br />

2. Line base of 20cm cake tin with baking paper and<br />

grease sides with a little butter. Dust sides with a glutenfree<br />

flour, like coconut flour, shaking out excess.<br />

3. Melt 200g of chocolate in a bowl over a simmering<br />

pan of water (make sure base of bowl isn’t touching<br />

water). Once melted, remove from heat and set aside.<br />

4. Combine grated beetroot and egg yolks, then add<br />

coconut sugar, almond meal, hazelnut meal, baking<br />

powder, cocoa powder and melted chocolate, and<br />

mix well.<br />

5. Whisk egg whites to stiff peaks.<br />

6. Fold one-quarter of egg whites into beetroot mix,<br />

combine gently, lightening mix, then add remaining egg<br />

white, being careful not to over-mix.<br />

7. Transfer to baking tin and bake for 50 mins. Check<br />

the cake is cooked through by inserting a skewer or tip<br />

of a knife, which should come out clean. Leave to cool.<br />

8. To serve, melt remaining chocolate as before and<br />

drizzle a little over cake. Serve with crème fraîche or<br />

cream on the side.<br />

82 | <strong>Good</strong> <strong>Organic</strong> <strong>Gardening</strong>

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