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Yellow Beet Seed for Microgreens Organic 250g

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Yellow Beet Seed for Microgreens Organic 250g
€12.50

Availability: In stock

Beetroot seeds grow great as a micro-green and add colour and interest to your salads. A yellow stemmed variety. More details below.

Description

Details

How to grow beetroot microgreens:
  • Soak the seeds for 6-12 hours.
  • Rinse and drain well.
  • Sprinkle the soaked seeds over a tray of compost and press down gently.
  • Cover with a fine layer of compost.
  • It is advisable to use a micro biologically tested compost such as Klasmann Peat Free Seed Compost to ensure there is no ecoli present.
  • Keep the compost moist (but not soaking).
  • Best kept at a steady temperature of about 20oC.
  • You should see signs of germination after about 6 days.
  • Cut after about two weeks (or when you are happy with your crop!).

Harvesting and using your beetroot sprouts and microgreens

When the seedlings are ready, cut your baby leaves close to the compost when harvesting to make the most of the lovely yellow stalks. They do not store terribly well so it's best to eat them when picked or very soon after as opposed to picking and storing them in the fridge.
These lovely leaves taste great on their own or in a salad or sandwiches. Here's an amazing recipe we found for a kale, avocado, poached egg and beet microgreen salad - that's a whole lot of nutrition packed into one meal!

Nutrition and health benefits of eating beetroot sprouts and microgreens:

  • Contains good amounts of protein, phosphorus, and zinc.
  • Packed with antioxidantsand high in vitamin B6, magnesium, potassium, copper, and manganese.
  • Low in fat and cholesterol.
  • Contain vitamin K which has blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease.
  • Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.
  • During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable. The content of vitamins and essential fatty acids also increase during the sprouting process.
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