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Beetroot "Flat Egyptian" (Egitto Migliorata)
Beetroot "Egitto Migliorata" (Flat Egyptian).
Early ripening variety: the period from germination to technical ripeness is 94-120 days. Drought tolerant.
Root crops are flattened, flat-rounded with a small head. The pulp is dark red with a purple tint, juicy.
Root weight 300-520 g. Taste is very good. This variety is resistant to flowering. Zoned everywhere.
Productivity 5-7 kg / m2. Recommended for use for autumn and winter consumption.
Early ripening variety: the period from germination to technical ripeness is 94-120 days. Drought tolerant.
Root crops are flattened, flat-rounded with a small head. The pulp is dark red with a purple tint, juicy.
Root weight 300-520 g. Taste is very good. This variety is resistant to flowering. Zoned everywhere.
Productivity 5-7 kg / m2. Recommended for use for autumn and winter consumption.
Jamie Oliver Chocolate Beetroot Cake.
Ingredients:
300 g dark chocolate (70% cocoa);
250 g of beets;
4 eggs;
150 g of sugar;
120 g chopped almonds;
1 teaspoon baking powder;
1 tablespoon cocoa powder;
a little olive oil;
a little flour.
Cooking:
Break 200 g of chocolate into small pieces and melt, stirring, in a steam bath. Grate the beets on a medium grater. Add egg yolks, sugar, almonds, baking powder, cocoa, melted chocolate to it and mix well.
Whisk the egg whites with a mixer until white and creamy. In parts, carefully fold the proteins into the beet mass.
Grease a baking dish with butter. A 20 cm diameter mold works best. Line the bottom with parchment and dust the sides with flour.
Pour the dough into the mold and smooth out. Place in a preheated oven at 180°C for approximately 50 minutes. To test doneness, poke the center of the cake with a toothpick. It should come out dry. Melt the remaining chocolate and decorate the cooled cake with it.
