GROWING BEETROOTS
Beetroot is a generous little treasure of the garden—so simple to grow, yet full of delights. Beneath the soil, round ruby roots swell and sweeten, ready to be lifted and tumbled into the kitchen. They roast to caramel perfection, simmer into soups, pickle into jewel-toned jars, or even sparkle raw when grated into a fresh salad.
Above the earth, the leaves dance just as prettily—young and tender, they add a splash of colour to salads, while the older, more robust greens wilt down beautifully, much like spinach.
And should you wish for variety, beetroot comes dressed in more than red—there are golden globes, sunset oranges, and even candy-pink rings waiting to brighten your harvest basket.
HOW TO
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When to plant beetroot is a little dance with the seasons, and the tools you have to hand. If you’re sowing outdoors, wait until the gentle warmth of mid-April through to late June. Scatter the seeds into the soil in neat little rows, about a centimetre deep, leaving them 10cm apart, with 30cm between rows—a tidy bed for your beetroot family. Since these roots like to grow plump and round, it’s best to clear away any stones from their patch, so nothing jostles or nudges them out of shape underground.
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If space is scarce, beetroot happily grows in pots filled with sifted soil or rich compost. Their jewel-like tops make them just as decorative as they are delicious, especially in an ornamental kitchen garden. You can also sow seeds in modular trays, giving them a cosy start indoors before sending them out to the garden once the frosts have tiptoed away.
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For an extra head start, plug plants are another option. To help them adjust to the world beyond their trays, set them outside during the day and tuck them back indoors at night for a few days—this gentle ritual is called hardening off. When planting, nestle them into the soil at the same depth they knew before, around 10cm apart, patting the earth snugly around their roots. A deep drink of water will welcome them home, and regular watering will see them grow happily on.
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Spacing is the secret to size: leave about 10cm between each seedling for roots the size of cricket balls.
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When harvest time comes, it’s best not to dawdle. Beetroot is sweetest when pulled young. Simply grip the leafy tops where they meet the root, give a firm tug, and lift them from the earth. Twist off the foliage, leaving a short tuft of stalk, like a jaunty little hat, and your beetroot is ready for the kitchen.