How to grow: Beetroot

Packed with goodness and tasty, too, we share our must-know tips on growing beetroot

Far away from the bottled and pickled varieties you find in the supermarket, beetroot is a supremely versatile vegetable. Taking centre stage in sweet treats, such as chocolate truffles and brownies, as well as savoury offerings like tartlets and salads, this humble root crop really should be on your must-grow list.

There is also the added benefit that the leaves can be eaten as a nutrient-dense addition to your regular greens and can be prepared and cooked in the same way.

Starting off

When starting from seed, remember that with most types, each individual pod is in fact a small cluster of seeds. So once your plants begin to sprout, there will be little groups of seedlings.

If you do not want this, try a monogerm variety (such as ‘Solo’) that will only produce one seedling per seed.

To start off, prepare your raised bed – beetroot likes to be grown in sunny, well-drained conditions, in fertile soil. You can add some new compost or well-rotted organic matter if the soil in your beds is tired.

In the colder months, it can be beneficial to warm the earth prior to sowing – simply place cloches or fleece over the area to help warm it up. Crops started early in the season will also benefit from this protection, which can usually be removed by the end of April.

When seedlings appear, thin them to leave one plant every 3–4cm once they reach around 5cm in height. The thinnings don’t need to go to waste – the tender leaves are perfect in salads.

At this stage, cover young plants with netting, as birds are very fond of the leaves.

Caring for your crop

Beetroot is an easy and undemanding crop to grow.

For best results, maintain even moisture levels. Water roughly every 10 days during dry spells to avoid uneven or woody roots.

Beetroot can sometimes bolt (produce flowers instead of roots), often due to stress such as cold weather or drought. To reduce this risk, try bolt-resistant varieties like ‘Boltardy’.

Once roots reach golf-ball size, harvest alternate plants to allow the remaining ones to grow larger.

When harvesting, gently lift roots using a hand trowel and avoid piercing them, as this can cause them to ‘bleed’ and reduce storage life.

Don’t forget – the leaves are edible too and can be cooked like spinach.

Growing tips

• Add a high nitrogen fertiliser if growth is slow
• Watch out for slugs and snails when storing crops
• Use cloches or natural controls like nematodes if needed
• Store harvested roots in boxes of sand in a frost-free place
• Check stored crops regularly

Growing beetroot in a raised bed

Raised beds are ideal for beetroot, offering improved drainage and better root development.

Allow for spacing and thinning when sowing to avoid overcrowding. Beetroot tastes best when fresh, but excess crops can be pickled.

Keep soil consistently moist to prevent splitting or woody roots.

Ensure a soil depth of at least 25–30cm to allow proper root growth.

Expert advice

Sow: March – July
Harvest: June – October

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