Beetroot or Red Beet is also known by many other common names such as the table beet, garden beet, dinner beet or golden beet. It is the taproot portion of a beet plant one of several cultivated varieties of Beta vulgaris which is grown for their edible taproots and leaves (called beet greens). Besides being used as a food, beets have uses as a food colouring and as a medicinal plant. It’s also really easy and satisfying to grow so are a great plant for gardening with kids!

The History and Culinary Uses of the Beetroot

The beetroot belongs to the Chenopodiaceae family and is one of four main varieties of the species Beta vulgaris cultivated for food. While records show Romans cooking beets by the 3rd century CE, this versatile root vegetable originated even earlier and has spread globally since.

Beetroot arrived in England and America in the 18th century as European settlers brought seeds and plants from home to establish agriculture in the colonies. The vegetable’s tolerance for cool climates allowed it to thrive in northern areas. Today beetroot remains popular in British and American cuisine.

In appearance, beetroot varies from round to tapered with dark purple skin and flesh. Interior white circles fade to uniform color when cooked. Beets require temperate climates and can’t withstand heat. Their sweet, earthy flavor pairs well with savory foods.

Beetroot’s popularity as a cultivated crop spans from home gardens to large commercial farms in the U.S. and Europe. It stores well fresh and canned. Preserved beets are often sliced or diced and flavored with vinegar, salt, and sugar.

When cooking beets, roasting concentrates flavor while steaming retains color vibrancy. Beets lend sweetness to soups and salads, color to dips, and moisture to baked goods. Grate raw beets into slaws or juice them for an antioxidant boost.

From ancient Roman appetizer to modern staple, the beetroot’s versatility, adaptability, and nutrition continue making it a beloved crop on both sides of the Atlantic. Cooks worldwide find creative uses for this colorful root vegetable.

Red Beet is a biennial plant which forms a thick, fleshy root during the first season, and the following year produces seed on stems from three to four feet high. Beetroot is a delicious and versatile vegetable that can be used in a variety of dishes, from salads to soups or as a pickle, both raw and boiled. The leaves also form a beautiful garnish.

HOW TO GROW BEETROOT AKA RED BEET

But why buy it from the store when you can grow your own? Growing beetroot is an easy and rewarding task for any gardener, regardless of their skill level. Let’s take a closer look at how to get started growing this tasty crop.

What You Need to Get Started

The first step in growing beetroot is to make sure you have all the necessary supplies. Be sure to have some quality compost or soil on hand, as well as some organic fertilizer if needed. You will also need some seed trays or pots, depending on where you are going to plant your seeds. Be sure they are large enough to accommodate the potential size of your beetroots! Lastly, pick up some suitable seeds – preferably organic seeds – from your local garden center and you’re all set.

Beet, in common with all root crops, does best in a deep, rich, sandy loam and ground which has been manured for a preceding crop should, if possible, be used for its cultivation. Beet is indigenous to sea shores and grows well on brackish soil. Where the ideal conditions for root crops are not available, work the land at least two spits deep and if manure is necessary, use well-decayed stable or cow manure, or Bone Dust and Superphophate mixed and bury it at least 15 inches below the surface.

Red Beet varieties

Seed of the Round or Turnip-shaped Beets may be sown from Spring for an early crop to the end of Summer, and of the Long varieties, from the first week in Summer till the first week in Autumn.

For the Home Garden, the Round or Turnip-shaped Beet is much more convenient than the Long variety, and where the soil is shallow the former only should be sown. It matures more quickly and the roots are ready to dig in about three months under fair average conditions. On account of its quick maturing qualities, the Round variety is better for late planting. Long varieties of Beet take about four months to mature.

The best of the Long varieties are Blood Red, Covent Garden and Dell’s Black-leaved. Of the Round or turnip-shaped sorts, Crimson Globe, Eclipse, and Egyptian Turnip-rooted are the most suitable for the Home Garden.

Preparing the Soil

It is important that you prepare the soil properly before planting your seeds. Begin by removing any weeds or debris and loosen up the soil with a spade or fork so that it is not too compacted. The land must be worked deeply as shallow land causes forking or the formation of rootlets on the fleshy part of the roots. Fresh natural manure must not be used on any account. Burying manure well below the surface causes the tap roots to descend more rapidly and prevents forking.

When the plants have four leaves, chop out with the hoe, leaving little clumps 9 in. apart. When the plants have grown bigger, in about a fortnight’s time, single them out. Pull the beet for eating when they are about 3 in. in diameter. If allowed to grow too large they will be coarse and stringy, and unfit for the kitchen.

Sow the seed thinly in rows 15 inches apart for the Long varieties, and 12 inches apart for the Round sorts. For home requirements, thin out the Long varieties to four inches, and the Round sorts to three inches apart in the rows. After sowing, walk over the rows to flip the soil and to bring it into direct contact with the seed. Where good large specimens are required thin out further apart. When thinning out be careful to “single” the plants, as generally two grow from the same seed vessel.

The only cultivation necessary is to keep the surface loose and free from weeds. Late sowings of Beet can be left in the ground and dug as required during the Winter, right up till summer after this the seed head begin to appear and the plant will run up to seed about the middle or end of September.

When hoeing between the rows care should be taken not to cut or injure the sides of the roots, and this same precaution must be taken when lifting out of the ground, as a wound or broken root allows the sap to escape and the color of the Beet is thereby lost.

In taking up, be careful not to break the roots, or they will bleed and lose colour when cooking. Very useful to have available in winter when other homegrown vegetables are scarce.

Beneficial Beetroot. the benefits of beetroot are huge!

The root bulb is most often consumed, while the red beet and golden beets are easiest to find in the shops. The nutritional benefits are extraordinary, especially from B vitamins, minerals and fiber found in the bulb. They are also loaded with nitrates which help to lower blood pressure and boost endurance performance for athletes.

Beetroot is in the same family as silver beet and their leaves can be harvested in a similar way: They’re fantastic for tossing in salads, quick pickling, or making into fritters. We roast several at once by wrapping them in foil and tucking them into the oven to cook alongside potatoes, bread, or whatever else we might be cooking.

How to Cook Beetroot for Any Kitchen

• Prep – Trim beet tops, leaving about 1 inch of stems intact. Wash beets gently to keep the skin and color intact.
• Cooking – Place beets in boiling, salted water with 1/2 teaspoon of sugar added. Cook 30-60 minutes based on size until tender when pierced.
• Cooling – Drain beets and submerge in cold water to cool for handling. Slip off the skins, tops, and roots using your fingers.

Growing beetroot is an enjoyable activity for any gardener looking for a way to grow their own food at home! With just a few simple steps, gathering supplies, preparing the soil, planting the seeds you will soon have plenty of delicious beets ready for harvesting in no time at all!