Red, steady, go sow

Beetroot is not just a pretty colour. It’s easy to grow, tasty and packed with healthy nutrients Kitty Scully reports.

DEEP and ruby red in colour, beetroot (Beta Vulgaris) adds a vibrant hue and flavour to any garden and dish. Not only is beetroot’s boldly bright tap root edible, but so too are its leaves and stem. All three are tantalisingly tasty, versatile and bursting with nutrients, colour and flavour. With a little effort it is possible to enjoy your own homegrown beetroot pretty much all year round.

Beetroot really is one of the simpler trouble-free crops to grow and is definitely worth including in your roots rotation. For optimum results, it pays to sow it little and often. Beetroots are at their prime when they are young, small and tender so don’t to be shy about picking baby. These will taste delicious and once harvested, they will allow remaining beets the space needed to grow on. Once the ground warms up outside, sowings can be made from April right through to July.