Organic Beetroot

Product Description

Little Farms' Organic Beetroot is a testament to quality and sustainability. Sourced from trusted farms in Thailand, this beetroot is grown using regenerative farming practices, ensuring no chemical fertilizers or pesticides are used. Certified USDA Organic, it meets the highest standards of purity and quality. Rich in essential vitamins and minerals, it adds nutritional value to your meals while offering a naturally sweet and earthy flavor. Whether you're preparing a fresh salad, a hearty soup, or a delicious side dish, our Organic Beetroot is a versatile ingredient that enhances any recipe. Trust Little Farms for a product that supports your health and the environment.

Key Features

• 100% Organic: Little Farms' Organic Beetroot is grown without the use of chemical fertilizers or pesticides, ensuring a pure and natural product.
• Rich in Nutrients: Packed with essential vitamins and minerals, this beetroot supports a healthy diet and adds nutritional value to your meals.
• Certified USDA Organic: Adheres to stringent European and USDA organic standards, providing assurance of quality and safety.
• Sustainably Sourced: Grown using regenerative farming practices, this beetroot supports sustainable agriculture and environmental health.
• Versatile Ingredient: Perfect for a variety of dishes, from salads to soups, adding a sweet and earthy flavor to your culinary creations.
• Trusted Brand: Little Farms is renowned for its commitment to quality, sustainability, and customer satisfaction.

Complementary Products

Suggested Recipe

Roasted Beetroot Salad

Ingredients:

• 4 medium-sized organic beetroots
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 cup mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts

Instructions:

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Prepare Beetroots: Wash and peel the beetroots. Cut them into small wedges.
• Season Beetroots: Toss the beetroot wedges with olive oil, salt, and pepper.
• Roast Beetroots: Spread the seasoned beetroot wedges on a baking sheet and roast for 25-30 minutes, or until tender.
• Prepare Dressing: In a small bowl, whisk together the balsamic vinegar, a pinch of salt, and pepper.
• Assemble Salad: In a large bowl, combine the mixed greens, roasted beetroots, crumbled feta cheese, and chopped walnuts. Drizzle with the balsamic dressing and toss gently to combine.
• Serve: Serve the salad immediately, enjoying the blend of flavors and textures.