Growing beetroot

        Beetroot, beet, site for  beetroot, using beetroot, harvesting beetroot, beetroot varieties, white beetroot,  globe beetroot

 

        Beetroot, also called Beet, is a great source of fiber, is very low on calories, and has no fat. It's reputedly good for the prevention of cancer, and has built this belief through its many users in Europe, who believe specific anti-carcinogens are available in the red coloring matter. The leaves which are also edible, are a great source of foliate and iron. All these are great reasons to find a spot in the garden to grow beetroot.

 

        The site needs for beetroot to be sunny or partially shaded, sheltered from the wind is good; ensure the soil is well prepared beforehand with well rotted organic matter, and remove all stones which will hinder growth. Beetroot likes fertile free draining soil with a pH of 6.5-7 and does very well in a raised garden bed since the soil is usually less compacted. It can also be grown in pots and containers. The bolt resistant varieties are the best choice if you are sowing early.

 

        Beetroot is sold in all garden centers as seed, and should be sown into the garden beds in the spring, make successive plantings 3-4 weeks apart for a continuous supply. Visit Gurney's Seed and Nursery for your beetroot seeds.

 

        Before planting, prepare the surface by using a rake to get a level and fine surface, plant the seeds in shallow rows about 1 inch deep following the instructions on the packet. Use string to get a straight line and if extra rows are needed they should be 1 foot apart. Gently cover the seeds with soil, lightly firm the soil with the head of the rake. Finally, water them in and keep the soil moist throughout the growing season, do not let it dry out or you will get woody crops.

 

        When the seedlings are 3-4 inches tall they need to be thinned out (the tops taste great in salad). Each beetroot seed is actually a fruit which contains several seeds so thin to 4 inches apart leaving the strongest plants to ensure a good crop.

 

        Using Beetroot:

 

        - The leaves of the beetroot are edible and when young can be used in salads and when older can be cooked.

        - If you want to eat beetroot raw, then you can just peel it, chop or grate and it's ready. Wash your hands after or else you will get red fingerprints everywhere! Just 3 baby beetroot a day equals one of the five recommended daily serves of fruit and vegetables.

        - Beetroot can be steamed or boiled, just leave some of the stalk on along with peel to stop it bleeding and losing it’s color. To cook just gently wash it and pop it in a pot of boiling water. It takes about 20-40 minutes depending on the size of the beetroot; you can poke it with a fork and when it’s soft, it’s ready.

       - To bake: preheat oven to 170ºC/325ºF. Put the whole beetroot into a baking dish, cover with foil and cook for 1-2 hours (depending on the size). Leave till cool enough to handle, and remove the skins - they should slip off easily.

        - Beetroot can also be canned, pickled or frozen for use all year round or simply stored in a cool dry environment such as a wooden box filled with sand.

 

        Harvesting beetroot

 

        Globe beetroots are at their most tender and greatest flavour when they are around 3cm in diameter. When harvesting the beetroot it makes sense to harvest equally from each row so that more space is left between beets that remain in the ground. This will help their development.

 

        When the size of globe varieties reaches about 7.5 cm in diameter they should be harvested as any further growth will make them less palatable. Gently dig under the root with a trowel and lift the bulb out of the soil taking care not to damage the outer skin. The less the bulb is damaged the longer the beetroot can be stored for.

 

        Harvested beetroots are delicious when pickled but can also be stored in a dry cool environment such as a wooden box filled with sand.

 

        Not many people realise that the beetroot leaves are also edible and can be used in similar ways to spinach. They should be eaten fresh.

 

        Beetroot varieties

 

        There are two main type of Beetroot varieties - Round (or globe) beetroots and long beetroots. Globe varieties have spherical shaped roots and long varieties are similar in shape to parsnips. Long varieties roots can reach up to about 10 inches in length and they tend to take longer to develop than the globe varieties. A popular variety is Bolthardy which is resistant to bolting so is often used as an early sowing variety. Globe varieties can come in a number of colurs - red (e.g. Bolthardy), golden (e.g. Burpees Golden) and deep red (e.g. Red Ace)

 

        White Beetroot

        Not just a novelty, this pointy white beetroot is great - no more red stains all over the kitchen. The flavour is just as normal. It is also the most productive and quick-growing beetroot we have found.

 

        Although white beetroot have been known since at least Roman times, this is an improved modern variety for small gardeners, and dual-purpose - the succulent green leaves have been bred for use as leaf beet or chard. We often pick the beet in the morning, cook the leaves at lunch, & eat the root for dinner.

 

        Sanguina Beetroot

 

        The name means "Blood". If you do want a good traditional, deep blood-red beetroot, this is the one.

       

        Large conical roots, with intense red flesh, very juicy and sweet. This special strain from Italy is the most productive red beetroot we have found. Tender even when huge!

 

        Globe beetroot : Chioggia Pink. Orange-pink on the outside, an appealing 'bullseye' combination of rosy-red and white on the inside, which fades to soft pink when cooked. Sweet, tender and succulent with lustrous dark green leaves and ruby-red stems.

 

        Globe beetroot: Albina Vereduna. A true beetroot but white in color. It means no smudging or bleeding. It is much more acceptable as a vegetable with fish or poultry and adds variety and flavor far exceeding red beetroot available today. The curved and wavy top leaf is a vegetable delicacy like spinach and high in vitamins.

 

        Globe beetroot: Wodan F1 Hybrid. Wodan produces generous crops of quality, round, bright red fleshed roots, which do not go woody. Wonderful flavour when freshly cooked either as baby beet or as larger roots, and ideal for pickling.

 

        Globe beetroot: Red Ace F1. A main crop beetroot variety with round to oval, high quality roots with a dark red color. The hybrid vigor makes it a very strong grower which will do well in most sites and soils; good in dry seasons.

 

        Globe beetroot : Detroit Dark Red. Round, well colored roots with dark red, sweet flesh up to 3-4in across. Ideal for staggered sowings over a long season. The leafy tops can also be used as a tasty spinach substitute.