The golden beetroot is from the Grima Brothers in Horsley Park. It is packed straight from the field and to your within 48 hours. Beetroot is one of the most environmental friendly roots as it does not require spraying – so sprayfree. The Grima brothers use rotational cropping on their property ensuring that there is a really good balance of nitrogen in their soil.
If you’re wondering why we say ‘sprayfree’ is that Organic allows spraying and is not sprayfree. With that in mind as the warm weather comes for all the methods of growing, including Organic and Permaculture they will include spraying in their process when the moths or catepillars start attacking. So always wash your produce no matter what form it comes in.
Integrated Pest Management control involves lots of strategies to manage the balance of soil, environment, produce so that it reduces the need for sprays. Simple as having predators around for the bugs ie insect hotels, ponds encourage frogs, mulching well, mixed planting.
Making your own spray
White oil works really well coating the insects in oil, blocking their breathing pores thus controlling them without any resistance to the mix developing. Don’t use over 30C as it will burn the pants. If you wish to make your own here is a recipe:
In a jar mix then pop into spray bottle. Lasts about 3 months.
White Oil concentrate
- 1/2 cup pure liquid soap (use pure organic castile soap, made from olive oil if you want to keep it all natural)
- 2 cups of vegetable oil – olive or sunflower
Then add 2 tsp of this mix to10ml water and into spray bottle.
- 1 bunch beetroot, roasted
- Olive oil
- Salt and freshly ground black pepper
- Chard - Silverbeet
- 4 cloves garlic, minced
- 115g goat cheese, crumbled
- ⅔ cup toasted almond slivers (Harvest Hub)
- Preheat oven to 220C.
- Lightly rinse the beets to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
- Meanwhile, chop the Red Chard into bite-sized ribbons. Rinse thoroughly to remove all traces of dirt and grit. In a large frypan on medium heat drizzle olive oil adding garlic. Sweat for 5 minutes then add Chard to coat with the garlic. Cook until the leaves are soft and tender. Remove from the heat.
- When the Golden beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the Chard, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. TIP: Use in lunchbox meals as fillers for wraps and sandwiches.
- 1 lemon or lime or chilli, take off skin or chop chilli
- 60ml olive oil
- 4 tsp cider vinegar
- 1 tsp honey
- 1 garlic clove, crushed
- 1 tsp finely grated lemon zest
- 1 tsp lemon juice
- 4 beetroot, sliced
- 2 pears, cut into 1cm wedges
- 75g Feta cheese (Harvest Hub)
- 1½ tsp fennel seed, toasted and crushed
- Coriander for garnish
- Preheat oven to 200C.
- Oil infusion
- In a small saucepan place the lemon or lime or chilli with the olive oil and simmer for 10 minutes then set aside to cool. Lift out the peel or chilli, discard half then cut into long thin strips. Set aside.
- In a small bowl put the infused oil with in the vinegar, honey, garlic, lemon zest, lemon juice and half a teaspoon salt. Whisk. Set aside.
- Wrap the beetroot singles in foil, place on a baking tray and roast for 45 minutes. Remove and cool. Cut the beets into wedges and pop into a bowl pouring the dressing over them.
- On a large plate lay beetroot alternately with pears. Dot with feta and sprinkle seeds over it and finish with coriander and chopped chilli.