Target Beets
Target Beets – known as Chioggia , ‘bullseye’ or ‘target’ beets (when you slice them, they look like a red and white bullseye). They are both a little sweeter than regular beetroot, and because they’re young, they’re tender and perfect for a salad with having to cook them first.
You can eat the roots, stems and leaves. They have a definite earthy flavor. The leaves are a relative of silverbeet and are known widely as Beet greens – full of vitamins C, A and E.
So for 30% of daily Vitamin C allowance? Cook up half a cup of beet greens. Use them in a Frittata. Stir Fry – Into a frypan with garlic and olive oil. A dash of water.
Recipes below that you can print out. See right side drop down to print.
Asian Beetroot Salad
Target Beet Slaw
Asian Beetroot Salad
Asian Beetroot Salad
Recipe Type: Salad
Author:
Serves: 2
Ingredients
- 1 target beetroot
- Chopped leaves
- 1 orange
- For the Dressing:
- 3 tbs sesame oil
- 2 tsp soy sauce
- 1 tsp crushed garlic
- 1 tsp grated fresh ginger
- 2 tbs lemon juice
- 1/2 Wombok, shredded
Instructions
- Slice the beetroot and leaves thinly, and steam for a few minutes until tender. Slice the orange. Mix the ingredients for the dressing and toss the salad. This salad is much improved if you have time to marinate it for a while. Serve on a bed of finely sliced Wombok.
Target Beet Slaw
Target Beet Slaw
Recipe Type: Salad
Author:
Ingredients
- 2 beet bulbs, peel & shredded
- Leaves shedded
- 3 carrots, shredded
- Spring onion, thinly sliced
- 1 pear, sliced
- 1 apple, sliced
- [b]Sauce:[/b]
- 3 tbs olive oil
- 1 tbs lemon juice
- Dob of honey
- Salt and pepper to taste.
Instructions
- In a mixing bowl put in the sauce and combine. Then add beets, leaves, carrots, spring onions, leaves, apple, pear and scallion. Coat the ingredients and serve.