Beetroot Chioggia

Name: Beetroot Chioggia
Brand: Mr Fothergill's AU
SKU: 4983
Price: 5.8 AUD
Availability: InStock

Approx 350 seeds

Beta vulgaris

$5.80

The wonderfully flavoured roots of these Italian heirloom beets are guaranteed to draw attention with their unmistakable pink and white flesh. The colour is best preserved if beets are steamed or used raw.

SKU: 4983

5011775049830

Beetroot Chioggia

$5.80

How To Grow

Sow 12mm (½in) deep in rows 30cm (12in) apart. Firm gently and keep moist. Thin out to 10cm (4in) apart when large enough to handle. Seedlings emerge in 10-14 days. Harvest: 10-12 weeks from sowing.

When to plant

Late Winter through to Autumn.

Soil Type

fertile,well cultivated

Delivery & Returns

Delivery

We have a tiered postage charge system depending on the type of products you order, your location and the value of your order, please refer to our Postage Charges page for full details.

Refunds

All goods we sell must be of acceptable quality and fit for the purpose they are sold for. If your seeds or bulbs do not grow for whatever reason we will happily provide you with a replacement. For all other products, please contact our head office through our contact us page. Please note we are not required to give refunds for change of mind or under any other circumstances.

Support

All of us at Mr Fothergill's genuinely care for our customers and insist that the quality of all our seeds, bulbs, garden equipment and level of customer service are of the highest standards - we want you to enjoy shopping with us. However, we are only human and very occasionally things can go wrong with the picking or delivery process. Please rest assured that, on the rare occasions where this proves to be the case, we will always do our very best to put things right. Please contact us if you require support.

Recipe

Beetroot, Pumpkin and Feta Salad

Ingredients

3 beetroot
350 g pumpkin, cut into thin wedges
2 handfuls rocket
2 handfuls spinach (or climbing spinach)
1 red onion (or 2 Spring Onion Toga), sliced thinly
150 g Bulgarian feta
Basil leaves, to serve
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
2 tbsp extra virgin olive oil

Instructions

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice until the sugar has dissolved and the juice simmers. Reduce and simmer for about an hour until it reaches a syrupy consistency, and has reduced to 11/4 cups of liquid. Pour out into a jar and allow to cool.
Preheat the oven to 160°C. Wrap the beetroot in foil and bake for 20 minutes, place the pumpkin and onion on a tray lined with baking paper, drizzle lightly with olive oil and cook for another 20 minutes, or until the beetroot is soft and the pumpkin is golden.
Set aside to cool. Peel and chop the cooled beetroot.
To make the dressing, whisk the pomegranate molasses with the olive oil until combined.
Put the rocket in a serving bowl and top with the beetroot, pumpkin and onion. Drizzle with the dressing, crumble the feta over the salad, add basil leaves and serve.

Our Guarantee

Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.

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