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Beetroot Monorubra

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Popular in Eastern Europe for soups, salads and pickles
    Beetroot is an essential ingredient in many Eastern European dishes. Monoruba has long, cylindrical roots that are perfect for slicing; with firm, crimson flesh that is slow to go woody. Produces only 1 or 2 seedlings per ‘cluster’ which makes thinning much easier.
  • A taste of Europe
  • Exciting and delicious varieties
  • Roast, bake, steam, soup, salad, pickle
  • Plant Attributes

    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter, Autumn
    • Plant Type: Edibles

    Edibles

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    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Roast the whole beets in a medium oven over a bed of rock salt, until soft. Allow to cool.
    2. Peel the beets and carrot then chop up roughly into chunks.
    3. Heat the oil in a large pan. Add the garlic and cook over a medium heat. Add the beetroot and carrots. Stir in the salt and pepper, and cook until it sizzles.
    4. Pour in the orange juice simmering for 15 minutes. Then stir in the cinnamon and dill. Remove from the heat and allow the mixture to cool.
    5. Blend the mixture and pulse until the desired texture is achieved.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    350 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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