In This Issue
Capital Gardens buy Studley Green Garden Store from Hillview
Garden industry in great shape after successful Glee
Block Blitz scoops another award at Glee 2018
Welcome to a proper Autumn season
Westland enjoys successful Glee
Garden Re-Leaf 2019 officially launched at Glee
Pot of Prosecco: Woodlodge support Greenfingers Charity
Garden King completes purchase of its site
Family affair for British brand Bulldog at Glee
Get set for Cultivating Retail this Autumn
HTA elect new vice-president and three board members
Take advantage of a £1,500 government grant to exhibit at expanding Myplant & Garden exhibition in Milan
Award is a leg-up for new agapanthus says Wyevale Nurseries
Get your own copy of GTN Xtra
MEP slams misleading report on pesticides
Getting lawns back into shape helps to drive sales
Garlic, onions and shallots storm back
Indian summer for gardening activity
Cyclamen still the bestselling plant
Winner of the Stewart Garden Schools Programme 2018 announced
Glee New Product Award Winners
Best Green Heart Display winners
West Country Soil Improvement’s Bloomin Amazing feel just that as they scoop the 2018 GIMA Innovators’ Seed Corn Fund
Dansand No Grow wins Visitors Choice Award
Aylett Nurseries win RSPB Conservation Garden Centre of the Year Award
Glee confirm new 2019 opening days
The best of last week's
Inspiration and trends at spoga+gafa 2018
Hilliers appoint two more family members to board
Crossley to target more garden centres after £375,000 in new funding
Back to school breaks August Blues
Bestsellers Top 50 charts every week
Buy your subscription to GTN Bestsellers
All the latest news from the world of garden centre catering
Record number of new product innovations on show at lunch!
Make your own roasted beetroot this autumn with Haskins’ recipe
Tong baker shortlisted in national bakery competition
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Email neil.pope@tgcmc.co.uk, or trevor.pfeiffer@tgcmc.co.uk or call the GTN News team on 01733 775700






Make your own roasted beetroot this autumn with Haskins’ recipe

 

Haskins is encouraging gardeners to make the most of their homegrown beetroot with a delicious roasted beetroot and balsamic vinegar recipe.

 

Alasdair Urquhart, Haskins’ in-house plant expert, commented: “This time of year is the ideal time to harvest beetroots. If you can resist picking the leaves for salads, they can be harvested right into October.

 

“My advice would be to twist the tops off instead of cutting, to maintain their deep colour and stop them from staining everything red. They are packed full of vitamins and minerals and roasting them will make a great side dish for roast meat or as a main for vegetarians. Even if you haven’t had time to grow your own beetroot this year, you can still follow our step-by-step recipe.”

 

Ingredients (serves 5)

  • 3 bunches of beetroot (with leaves)
  • 1oz butter
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar

Method

  • Preheat oven to 190°C.
  • Twist the tops of the beetroot leaves off and set aside.
  • Boil the beetroot for 20 minutes, drain and set aside until cool enough to handle.
  • Peel the skin away from the beetroot.
  • Quarter the beetroots.
  • Add the butter, olive oil and some seasoning.
  • Bake in the oven for 10 minutes.
  • Remove from oven and sprinkle with balsamic vinegar.
  • Bake for a further 15 minutes until tender.

Alasdair added: “Roasting the beetroot will elevate their taste to a new level and the addition of the vinegar makes for a really tasty and vibrant dish.”

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