It is a great beginner crop to try as harvesting can start around two months after sowing so you do not have to wait too long to see success of your endeavour - and if you are quick, you can get a sowing in right now for a late-summer harvest.
To ensure successful growth, aim to plant in well-drained soil that is rich in organic matter which means spreading a layer of compost or well-rotted manure to improve soil fertility.
Beetroot prefers a pH level between 6.0 and 7.0, so it may be beneficial to test the soil and make necessary adjustments.
Beetroot can be directly sown in the garden from mid-spring to late summer, once the soil temperature reaches around 7°C (45°F).
You can also start seeds indoors and transplant them outdoors once the danger of frost has passed. Sow the seeds about 2-4 cm (1-1.5 inches) deep, spaced 7-10 cm (3-4 inches) apart, in rows that are 30-45 cm (12-18 inches) apart.
Under favourable conditions, beetroot germination typically occurs within 7-14 days. As the seedlings emerge, thin them to ensure proper spacing, allowing each plant to have enough room to develop into healthy roots. Beetroot is known for its relatively fast growth rate, with roots reaching maturity within 8-10 weeks after sowing, depending on the variety.
Beetroots can be harvested through to mid-autumn, depending on sowing time and variety. The best time to harvest is when they are tender and reach the desired size, usually around 5-10cm (2-4in) in diameter. Young beetroots are more tender and flavourful, larger ones may become woody or fibrous. To check for readiness, gently dig around the base of a few plants and lift them to assess their size.
When harvesting, loosen the surrounding soil with hand fork, grasp the foliage near the crown and gently twist while lifting to separate the roots from the soil. Be careful not to damage the roots during the process.
It is a good practice to pull up alternate plants, leaving the rest to grow to mature a bit more but harvest these when no larger than a cricket ball.
Remember that beetroot greens are edible and highly nutritious, so consider using them in salads or sautés.
‘Boltardy' - renowned for its resistance to bolting (premature flowering), this popular variety is well-suited for cooler climates. It produces good yields of smooth, deep red, globe-shaped roots with an excellent sweet flavour and tenderness.
'Detroit Dark Red’ - a classic beetroot variety, it features round, globe-shaped roots with deep crimson flesh. It is known for its exceptional sweetness and smooth texture up to 3-4in across.
‘Cylindra' - this heirloom variety stands out with its long, cylindrical roots, with rich red coloured skin and flesh, perfect for slicing. It offers a rich, sweet flavour and is ideal for pickling or roasting. This variety is late ripening, slow to bolt, and shows good disease resistance.
Betalains give beets their red hue. The rosy betalain-rich juice of red beets was used as a cheek and lip stain by women during the 19th century, a practice that inspired the old adage “red as a beet”.