Choose, grow, cook and store beetroot with help from veg expert Elisabeth Arter
'One of the best ways to make the most of your plot is to plant quick-growing crops such as beetroot. This will provide you with something to eat in a short time, and gives novice gardeners the encouragement they need to try out some more.'
* When to sow: February through to August.
* How to sow: Directly in the ground in drills (in early spring you can start seeds off under glass, two to a 9cm (3½in) pot).
* When to harvest: June through to October.
* How long before crops are mature: 12-16 weeks (can be ready in less than 10 weeks). You can leave it in the ground to mature in frost-free conditions.
Quick-growing crops
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Success in the vegetable garden is not difficult to achieve, especially once you master the basic techniques. These will ensure you get your crops off to a flying start, and that they remain healthy and productive. One of the best ways to make the most of your plot is to plant quick-growing crops such as beetroot. This will provide you with something to eat in a short time, and gives novice gardeners the encouragement they need to try out some more. Beetroot is also one of the few vegetables that can be grown as early as February, under cloches.
Beetroot varieties
In the garden, beetroot offers variety, diversity and colour. It is perfect for mini-vegetable beds, grows well in containers and the leaves are decorative enough for a flower border.
You can choose from a range of unusually coloured varieties, such as the cheery yellow of 'Burpee's Golden', the red, pink and white stripes of 'Chioggia Pink', which has a mild, sweet flavour, and the white 'Albina Vereduna'. 'Forono' has elongated, burgundy-coloured roots that have an intense flavour. 'Pablo' has smooth, deep-red roots that taste intensely sweet, and is one of the best varieties for growing in patio containers.
Bolt-resistent varieties, such as the ever-popular 'Boltardy', are ideal for early sowings under a cloche. This has deep-red, globe-shaped roots and a fine, sweet flavour.
Beetroot in cooking
Everyone is familiar with the bright-red beetroot pickled in malt vinegar, but the culinary options for this versatile vegetable are endless. Although it is usually eaten cold, often as part of a salad, beetroot also makes a delicious hot dish, and is ideal for chutneys and soups. Its high sugar content means it is also good for making homemade wine.
Young beetroot leaves can be used raw in salads, while the older leaves can be cooked as spinach. For those who prefer the leaves, chard is the best variety to grow. It's a close relative of the beetroot and produces fleshy, edible leaf stalks rather than roots.
Should you get a bumper crop and can't eat it all, storage shouldn't be a problem. Beetroot can be left in the ground where it grew, and can last up to six months if kept in a cool dark place.
* See our step-by-step beginners' guide to sowing beetroot outside.
denotes Subscriber-only content | Thursday 21 August 2008 | Help | Glossary 
