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Beetroot
Beetroot is most often eaten cold where it adds a tasty splash of
deep red to summer salads. The variety on the left is 'Wodan'.
QUICK GUIDE
Beetroot Folklore
Click here.
Latin Name
Beta vulgaris
Type
Edible bulb vegetable
Site and Soil Tolerant of most soils. Sun or partial sun.
Plant to Harvest Time 10 weeks for common round types. 18 weeks for long types.
Yield
12 round types per metre (yd).
6 long types per metre (yd).
Beetroot can also be eaten as a hot vegetable, it's also great for chutney. With a high sugar content it's an ideal ingredient for home-made wine. Finally, it stores very well, making it available for a massive six months of the year. 'Beet' that for versatility!
Varieties of Beetroot If you are not yet a connoisseur of beetroot, go for 'Bolthardy'. This variety is resistant to bolting and can be sown as early as the weather permits. It keeps extremely well, lasting into early Spring - the flavour is excellent, fresh and sweet.
The table below lists some other varieties recommended by GardenAction (click on the variety names below for a picture).
Variety
Type
Colour
Comments
Bolthardy Round / globe Deep red The best - see comments above.
Burpee's
Golden
Round / globe
Orange / Gold
A good tasting Victorian type of beetroot. The leaves are tasty
when boiled.
Pablo Round / globe Red Very uniform shape, smooth skin, good-looker
Red Ace Round / globe Deep red Maincrop, very strong grower.
Wodan Round / globe Red Good all-rounder.
