Organic food by Whytes' from Manitoba, Canada

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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 Leek and Cannellini Bean Soup Directions

Leek and Cannellini Bean Soup

1/2 cup extra-virgin olive oil

2 cups chopped leeks

1 cup chopped carrots

1 cup chopped celery

1 cup diced turnip

1/2 tablespoon salt

1/2 tablespoon Veg Mixed Spice 

6 cups chicken stock or water

1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)

1/4 cup grated Parmigiano cheese

  1. PeelIn a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  3. Add the cannellini beans and simmer for another 2 minutes.
  4. Add 1/2 tablespoon of Veg Mixed Spice and boil for another 3 minutes.
  5. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

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