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
Author: Harvest Hub
Recipe type: Salad
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
- ½ 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
Author: Harvest Hub
Recipe type: Salad
Ingredients
- 2 beet bulbs, peel & shredded
- Leaves shedded
- 3 carrots, shredded
- Spring onion, thinly sliced
- 1 pear, sliced
- 1 apple, sliced
- Sauce:
- 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.