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 Broccolini with Smoked Paprika, Almonds, and Garlic Directions

Broccolini with Smoked Paprika, Almonds, and Garlic

3 tablespoons extra-virgin olive oil

1/2 cup whole almonds

3 chopped large garlic cloves

1 1/2 teaspoons Paprika & Cayenne Pepper Mixed Spice

Coarse kosher salt

2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths

1/3 cup water

1 to 2 teaspoons Sherry wine vinegar

  1. Heat 1 tablespoon oil in a heavy large skillet over medium-high heat.
  2. Add almonds. Stir until lightly browned, 2 to 3 minutes.
  3. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute.
  4. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet.
  5. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Add Paprika & Cayenne Pepper Mixed Spice and simmer for another 3 minutes.
  6. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar.
  7. Transfer broccolini to bowl and serve.

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