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These striped Chioggia beets from Michi Bauer are a true eye-catcher on your plate. Delivered fresh from the farm in Austria, this 1 kg pack of root vegetables offers a sweeter taste than traditional red beets. Perfect raw in salads to preserve their beautiful pattern, roasted in the oven, or boiled, they bring vibrant color and natural flavor to your kitchen.
Country of origin
Description
The striped turnip variety is an eye-catcher on every plate. The true beauty lies in the inside of the turnip, which only lasts when raw. When cooked, it turns pink and tastes a little sweeter than its red relatives. To be eaten in salad, roasted vegetables or raw.
CULTIVATION - Origin
Rust is located in the Tullnerfeld, just a few kilometers 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 specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, courgettes in green and yellow, various turnips, 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 areas. 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 Chioggia turnips 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 recommendations
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.