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Beetroot

ie: Carrotts and Parsnips
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divingbrit
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Beetroot

Post by divingbrit » Wed Dec 14, 2016 8:54 pm

Beetroot
3" between plants
12" between rows
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divingbrit
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Re: Beetroot

Post by divingbrit » Thu Dec 29, 2016 9:14 am

Beetroot 'Chioggia' ('Candy Stripe') is a beautiful deep-pink skinned, stripy pink and white fleshed beetroot with a sweet flavour. It looks spectacular in salads.

Try grating it raw – so you really see the stripe. Cooked it turns a brilliant pink, fabulous in contrast to the purple and orange on the plate. The dark green leaves are mild in flavour too – and great for adding to salads or as a steamed side vegetable dish.
  • Genus Beta vulgaris
    Variety Chioggia
    Group Heirloom Italian variety
    Type Hardy Annual
    Common Name Beetroot, syn. 'Candy Stripe'
    Soil Type Sandy, Neutral
    Scent Unscented
    Site Full Sun, Part Shade
    Moisture Well-drained, Moist but Well-drained
    Height 30cm (12in)
    Spacing 15cm (6in)
Sowing, Seeds, Planting Soak seed in warm water for half an hour before sowing. Direct sow every 3-4 weeks from early March to July. Sow thinly, 5cm apart in rows 30cm apart.

Care Tips Don’t water unless soil is very parched, over-watering encourages leaf at the expense of root. Fantastic planted with chamomile, onions and lettuce.
Harvesting June-October - store them overwinter. From spring sown seed, these take about 8-10 weeks from grow. Harvest earlier for small golf ball size beetroot. To harvest, pull alternate plants down the row, in effect thinning, to leave room for remaining beetroot to develop. Remaining roots will enlarge and store for winter.

Cooking Notes Cut the tops off before cooking, as this helps to lock in the nutrients. Cook whole, and then peel the skin to maintain the colour. Tops can be eaten at 5-8cm tall in salads - they are delicious. [attachment=0]8829723574302.jpg[/attachment]Beetroot 'Chioggia'
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Beetroot 'Chioggia' (Globe)
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Scuba diving is an art, not a sport

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