Beetroot is one of the he althiest vegetables, tastes delicious and is versatile in the kitchen. We give tips on growing, harvesting and storing.
Beetroot (Beta vulgaris subsp. vulgaris) or beetroot is a cultivated form of the beet. You may see its close relationship with the sugar beet, but not so quickly with the chard. The origin is assumed to be in the Mediterranean area. Beetroot quickly spread from Italy to Central Europe. Regional names are Randen (Switzerland), Rahner (Austria & Bavaria) and red beet or beetroot (English-speaking countries).
The beetroot is a biennial plant. In the first year, leaves and turnips are formed. Only in the following year does a flower stem up to one and a half meters high form. Both the beet and the leaves can be eaten.
Beetroot: How to grow it in your own garden
Beets can be a very easy and rewarding vegetable to grow. With a little preparation of the soil, moderate fertilization and watering on dry days, you can harvest tons of tasty and he althy beetroot in your home garden.
The seeds should be brought forward from April and planted directly outdoors from May. It is best to place the seeds at a distance of 5 - 7 cm and a depth of 2 - 3 cm. The plants are pricked out at a height of about 10 cm. In the case of plants sown directly in the field, the strongest are left standing. Larger and more vigorous varieties need 25 cm apart; smaller "baby beets" less.
Beetroot can adapt to almost any garden soil. It also tolerates sandy ground and soil with a high pH value. Since the beet is formed by a thickening below the cotyledons, it is normal for the majority of the beetroot to be above the ground.
For all balcony lovers and terrace owners: Cultivation is easy here too. A high flower pot should be used, so-called baby beets can also be placed in a flower box on thebalcony railings are cultivated. Beetroot prefers a sunny to partially shaded place. The soil should always be kept slightly moist, which is particularly important when cultivating in a pot.
You have to be careful with fertilization. Beetroot requires a lot of potassium, but does not tolerate over-fertilization with nitrogen. When fertilizing, a potassium-rich and low-nitrogen fertilizer should be used. Our potassium-rich organic tomato fertilizer meets these requirements perfectly. It also ensures he althy soil life and has a three-month long-term effect.
For step-by-step instructions, see our article Growing beetroot: sowing, care and harvest time.
Harvest & Storage of Beetroot
Baby Beets are ready to harvest after 8 - 12 weeks; larger cultivars need between 10 and 13 weeks. Depending on the variety, the beets weigh between 40 and over 500 g. The beets should be harvested before the first frosts. Depending on the use, the beets can also be used earlier, as the beets are then usually a little more tender and mild in taste.
The beets are best stored directly in the ground. The remaining beets should therefore only be harvested shortly before the first frost. To do this, the soil is first carefully loosened and the beets are slowly pulled out of the ground by the stalks. It is important that the skin and root are not damaged, as damaged areas can be a gateway for rot.
The grown beets can be stored in the refrigerator for a few weeks. The best way to store the beets is in slightly damp sand and a cool cellar.
Beetroot Varieties
Compared to what is on offer in the supermarket, the diversity of this turnip is surprising: it differs in shape, size, colour, pattern and use.
The constant and deep shade of red as well as different colored varieties of the beets are thanks to the constant effort of the breeders. In addition to beetroot, there are white, yellow, golden yellow, orange and pink fleshed varieties as well as varieties with a ringed pattern. In this special article, we will introduce you to the yellow beets and the special features of growing and caring for them.
You can find a detailed overview of varieties here: Beetroot varieties: choosing the right variety for cultivation.
- Egyptian Flat Round: dark red flesh; rings partiallyrecognizable. Ancient variety cultivated and valued since the 19th century.
- Avalanche: White skin and flesh with easily recognizable rings. Avalanche is particularly mild in taste and has no earthy aftertaste. Avalanche is often processed and eaten raw.
- Boldor (F1): high-yield beet with yellow flesh and orange peel. The taste is particularly mild and sweeter than red-fleshed varieties.
- Chioggia: named after the Italian city of the same name. The skin is pink to light purple similar to radishes. If the beets are divided horizontally, the alternating white and red rings are revealed. A real eye-catcher in every salad. Syn.: Tonda di Chioggia.
- Golden Burpees: small round turnip with yellow flesh (curled) and intense orange skin. Very productive, quite sweet and particularly popular in the kitchen because Golden Burpees do not "bleed" when cut.
- Monalisa: small turnips, early ripening and suitable for the balcony ("baby beets"). Especially popular because of the excellent taste.
- Monika: spherical turnips with red flesh that do not need to be separated. This is one of the reasons why Monika is a good “Baby Beets” variety.
- Moulin Rouge: mononuclear variety that does not need to be singulated after sowing; round and deep red beets.
- Pablo: Variety with relatively small and spherical beets; red flesh, ringless and juicy; Pablo is precocious and suitable for the balcony.
- Red ball: round beets with deep red flesh; very productive and easy to store; tender flesh and good taste.
Diseases and Pests
Beetroot is a rewarding vegetable. It is hardy and is rarely attacked by pests and diseases. Small young plants should be protected from slugs at the beginning. If the leaves are affected by a disease, they do not go to the compost, but are disposed of with the residual waste.
Ingredients & Kitchen
Betanin is responsible for the deep red color of beets. Many antioxidants, a high content of vitamin B, iron and potassium and other minerals make beetroot a cornerstone of a he althy diet. Beetroot helps people with iron deficiency. In addition, it is said to have a beneficial effect on the uterus. Due to their increased oxalic acid contentbeetroot (like rhubarb) should only be consumed in very small amounts by people with kidney problems.
