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Beetroot

Harvest 2016 | In stock | kg

Belonging to the same family as chard and spinach, both the leaves and root can be eaten - the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.

x $2.95 = $2.95

Nutritional value

  • Energy 43 kcal
  • Carbohydrates 10 g
  • Fat 0.2 g
  • Protein  1.6 g
Vitamins:
  • a
  • b9
  • b3
  • c
  • d
Minerals:
  • Na
  • Ca
  • Mg
  • P
  • K

Special Recipe

Ingredients Shakshuka with Capia Peppers and Cumin Directions

Shakshuka with Capia Peppers and Cumin

2 tablespoons olive oil

2 tablespoons Paprika & Cayenne Pepper Mixed Spice

2 teaspoons tomato paste

2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)

4 cloves garlic, finely chopped

1 teaspoon ground cumin

5 large, very ripe tomatoes, chopped

4 large free-range eggs, plus 4 egg yolks

1/2 cup / 120 g labneh or thick yogurt

Salt

  1. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

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