Forms of the common beetroot are grown for their high sugar content (sugar beet), as animal feed (mangel wurzels), for their edible leaves, which also look good as border edging, and most commonly for their roots, which are usually blood red. They are tasty when fresh, grated or sliced, cooked or raw – with just a dash of orange or lemon juice.

The best sites and soils
Grow in an open, sunny site in well-drained, fertile soil. The best crops grow in soil that has been improved with well-rotted organic matter previously. About one week before sowing, apply a balanced general fertilizer. Light, free-draining soil produces the best early crops because it warms up more quickly than heavier ground, although heavy soils can be pre-warmed by putting cloches in place for several weeks before sowing. .

Sowing and planting
Most beetroot varieties produce rounded or globe-shaped roots, while there are also long and cylindrical or stump-rooted types that are best for winter storage. As with all vegetables, ‘F1 hybrids’ produce the most uniform crop.

Cultivating the crop
Beetroot is a trouble-free crop, but as a rough guide, water thoroughly every 10-14 days during dry spells. Lack of water causes woody roots; a fluctuation in water supply can cause splitting; and an excess means leaves at the expense of roots. Regularly hand-weed close to the plants and hoe the soil between the rows, but keep the blade well away from the roots because they will ‘bleed’ if damaged.

At harvest time
For the best flavour and texture, harvest when the roots reach tennis-ball size: any larger and they develop an unpleasant, woody texture. Succulent and tender baby beets can be harvested as soon as they’re large enough to eat, usually around golf-ball size. Before lifting, use a garden fork to loosen the soil beneath, but take care not to damage the roots, particularly if they’re intended for storage.

Storing and cooking tips
Beetroot stores well and will keep through winter. Lift the roots in early or mid-autumn, and select only sound ones for storage. Gently knock off any surplus soil and twist off the leaves several centimetres from the top of the root, wearing rubber gloves to avoid staining your hands. Then carefully place the roots, not touching each other, in boxes of dry sand or coir. Store in a cool shed or garage. Small, succulent beet is delicious eaten raw, but boil larger ones until tender.

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