SOW & TRANS­PLANT BEET­ROOT FOR BURG­ERS & SAL­ADS

The Bay Chronicle - - COMMUNITY COOKBOOK -

Can you ever plant too much beet­root? I don’t think so. It’s such a ver­sa­tile vege, be­ing use­ful (and de­li­cious) at ev­ery growth stage. Beets can be sown thickly for snip­ping as mi­cro­greens or gourmet salad leaves, or plucked af­ter 8–10 weeks to roast whole or grate raw into sal­ads. Or you can leave them in the ground all sum­mer then boil, peel, slice and pre­serve ham­burger-sized slabs in jars.

To pre­serve beet­root, make a sim­ple pick­ling so­lu­tion from 1 cup malt vine­gar, 1 cup wa­ter and

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.