Grow one row and get a mixture of colours, red, white, golden and the unusual pink ringed Chioggia, giving you a variety of colours and flavours for salads. Easy to grow and much more tasty than "fresh" shop bought beetroot. Harvest when the size of a tennis ball.
200 Seeds per packet
Sow the seeds thinly from April to June in drills 2cm deep with 30cm between rows. It's a good idea to sow part rows at weekly intervals to get a succession of roots. Some varieties can be sown earlier under cloches.
Thin seedlings to 10cm between plants, keep weed free and water regularly. Loosen roots with a fork and pull gently, twist off the leaves about 4-5cm from the crown, do not cut or damage the skins as this will result in bleeding during cooking with a loss of colour and flavour. Wash in cold water and cook in boiling water or chop and roast in oil and balsamic vinegar.