Growing, Harvesting and Using Beetroot
Basket of Beetroot. Image by Robyn Boldy
Description
Beetroot (Beta vulgaris) are one of the most versatile and flavour-packed vegetables to grow in the garden. Both the leaves and the root are edible and packed with antioxidants and nutrients. They come in many colours, shapes and sizes, grow well in most climates and don’t require much space, making this vegetable a worthy addition to every garden.
Growing conditions
Similar to most root vegetables (such as carrots or turnips), beetroots thrive in well-draining soils rich in organic matter like compost or well-rotted manures. Beetroot prefers full sun, however can handle part-shade, particularly in summer (although requires at least 4 hours per day of sun).
Beetroot growing. Image by Robyn Boldy
Sowing Beetroot Seeds
Beetroot seeds are best sown direct 2cm deep and 5-10cm apart, however can also be transplanted from seedlings. Keep soil moist until seeds have germinated, thin as need and maintain regular watering (every few days) early in the morning or late afternoon for the first few weeks, being careful to not overwater otherwise the tubers may crack or rot. Fertilise fortnightly with organic liquid fertiliser to improve taste and yield.
Seeds can be sown throughout spring, summer and autumn in cool and temperate climates and grow best in autumn, winter and spring in the tropics/subtropics.
To ensure a regular supply, succession sow every 2-3 weeks.
Harvested beetroot. Image by Robyn Boldy
Harvesting and Using Beetroot
Beetroot can be harvested as early as 8 weeks as ‘baby beets’ or the leaves for salad, however usually take between 10-12 weeks to grow to maturity. If harvesting leaves, pick from the outer leaves first, leaving inner leaves so the plant continues to grow.
Beetroot can be eaten fresh, pickled, roasted, dehydrated, used as a natural dye or food colouring or baked in cakes and sweets.
For more recipes and further information on how to grow and harvest beetroot, check out the video below.
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