Distinctive orange-gold skinned roots with gold flesh which does not 'bleed’ so are easy to prepare in the kitchen. A culinary delight, just wash young roots, and peel skins of larger roots, for a delicious sweet taste grated or sliced in salads, or as a cooked vegetable. Stems and leaves of younger roots are delicious raw, steamed or stir-fried as an alternative to chard and spinach. A no-waste vegetable.

Sowing Info
Sow thinly outdoors, 13mm (1/2in) deep in drills 30cm (12in) apart. Sow at 2-3 week intervals until mid-summer.

Growing Info
Thin seedlings as necessary, to 2.5cm (1in) apart for 'baby beets’ or slightly wider spacing for larger roots. Keep well watered for most tender roots and to avoid bolting (running to seed). When growing beetroot, water as necessary to prevent the soil from drying out and keep the plants cool and moist. This will help to avoid plants running to seed. Roots can be lifted at any time from June to October once they have reached 3cm (1") diameter or more. Harvest any remaining crops before the first frosts. Beetroot can be stored until mid spring in boxes of moist sand in a frost free shed or garage.

Sowing Months: March to July

Harvest Months: June to October