Beetroot

Beetroot usually sown around April to May time and harvested July to September add extra colour and flavour to a summer salad. The variety I have grown for a number of years is Boltardy and has an excellent flavour. Other varieties include Crimson King, Detroit Globe and for a change try Golden with a yellow / orange flesh.

Thin by removing baby beetroot then cook and use.

Cooking.

Beetroot, first wash in cold water then boil for 3/4 hour to 2 hours depending on the size. Remove the skin by rubbing whilst still warm. Serve warm or cold. If pickling in vinegar allow to cool and slice add to jars and pour in vinegar. Small beets can also be frozen.

Facts

Sow about 1 inch / 2.5cm deep in rows about 12 inches / 35cm apart.

Seed count per 10g is 250. Rate per acre 3.5kg

Seeds from Kings at www.kingsseeds.com