Only 9 items left
317 customers have this product in their favourites
8% of customers buy regularly
Have you tried these delicious yellow beets from Michi Bauer? Grown in Austria's fertile Tullnerfeld, they are much sweeter and more aromatic than classic red beets. This 1 kg portion comes fresh from the farm and is perfect raw, roasted, or in salads. Just keep them wrapped in your fridge to stay fresh for up to three weeks.
Country of origin
Description
The yellow sister of the beetroot not only looks different, but also tastes different. It is much sweeter, more aromatic and will enchant your dishes. Just snack on the beets raw and you will be surprised. The beets also go well in any stir-fry or are suitable for salads or spreads. You can also juice them and use them for smoothies. Tip: Roast vegetables, cut, brush with oil, salt and put in the oven at 190°, when they are cooked just enjoy them.
CULTIVATION - Origin
Rust im Tullnerfeld is just a few kilometres from the Danube. A small place, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.
This is also the case on the farm of Michael Bauer.
The wind blows over the leaves of the cabbage vegetables, a speciality of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colours, courgettes in green and yellow, various beets, leeks and green beans... and all imaginable types of cabbage vegetables.
The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.
A natural cycle is created and forms the basis for near-natural agriculture.
We live with and from nature, every day.
Origin
The home of the original plant is the coastal landscapes of the eastern Mediterranean and the central and northern Asian steppes and desert regions. However, today's cultivated forms only emerged in the 19th and 20th centuries. Beetroot is now grown in all countries with a temperate climate, in Europe mainly in the Netherlands, Great Britain and France, in the FRG, Poland and Scandinavia. The main quantity is harvested in October.
Tips
Many ingredients are in the skin, it is best not to peel it, but only wash the skin thoroughly before eating it.
Preparation
The preparation of the yellow beet begins with washing, then they are boiled in salted water until they are soft, then peeled, sliced and, for example, dressed in a broth with vinegar, sugar, salt, caraway, bay leaves as a salad. Pickled sweet and sour, they also serve as a side dish for cold platters; as a spicy warm vegetable they go well with cutlets, schnitzel and other meat dishes.
Storage recommendation
They are best stored in the vegetable compartment of the refrigerator, wrapped in cling film to keep the vegetables moist and preserve their freshness for up to three weeks.