A very easily grown vegetable, and extremely versatile. Eat it fresh or pickled in salads, or use hot served with a white sauce. This deep crimson variety is extremely popular for its fine flavour. Beetroot grows well on most well-cultivated soils. Ideal for deep freezing.
Cooking Tip: boil in salted water until soft (1-2 hours depending on size), and leave to cool. The skin will now rub off with little effort. For storage up to 3 months, slice the beetroots finely and place in clean jars. Cover with cold pickling malt vinegar, seal tightly and store for two weeks before use.
When to plant: Throughout the year as required
How to grow: Sow 1in (2.5cm) deep in rows 1ft (30cm) apart. Keep soil moist. Sow thinly and repeat at intervals for succession. Thin out to 4in (10cm) when large enough to handle. Don't cut leaves but twist them off as this will prevent bleeding. Harvest: Throughout the year as required
Warnings: This product cannot be delivered to New Zealand.
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