Overview
- Name: Beetroot
- Botanical Name: Beta vulgaris
- Plant Family: Amaranthaceae (Amaranth Family)
- Native to: Europe, Asia, and North Africa
Description
Beetroot is a biennial plant cultivated as an annual. It grows an upright rosette of broad, heart-shaped leaves that are dark green with red or purple veins. The round or cylindrical root develops underground and can vary in size, reaching up to 10 cm (4 in) in diameter. It is usually red-purple but can also be yellow, pink, white, or striped. Beetroot flowers are small, green, and clustered on tall stalks, appearing in the second year when the plant is left to flower.
Interesting Facts
- Beetroot is known for its vibrant red color, which comes from the compound betacyanin, a pigment with powerful antioxidant properties.
- It was historically used for medicinal purposes, including treating ailments related to digestion and blood.
- Beets belong to the Amaranth family, which also includes other notable plants like spinach, Swiss chard, and quinoa.
- Beetroot greens are edible and nutritious, containing vitamins A, C, and K, as well as minerals like iron and calcium.
- Beetroot has been cultivated for thousands of years, with evidence of its consumption dating back to ancient civilizations such as the Egyptians and Greeks.
- In the 19th century, beets became a significant source of sugar production.
- Beetroot juice is used as a natural food coloring and dye.
Basic Growing Information
- Sun Requirements: Full sun to partial sun
- Water Requirements: Medium
- Soil Types and Properties: Loose, well-draining soil, rich in organic matter
- Soil pH: 6.0 to 7.0
Planting
Beetroot is a cool-season crop and can tolerate mild frost. Plant when soil temperatures are between 10°C and 25°C (50°F and 77°F). It has a long growing season, and can be planted in most months of the year, depending on the climate. Beets do grow best in cool climates but can tolerate some heat as well as some freezing. The optimum temperature for their growth is between 15.5-18.3°C (60-65°F).
- Best Time to Plant: Generally most of the year
- Climates with freezing winters: Spring
- Climates with milder winters: Early spring or autumn
Note: Check gardening calendars for the best planting times in your location.
- Spacing: 10 cm (4 in) between plants and 30 cm (12 in) between rows
- Seed Sowing Method: Sow seeds directly into ground, or sow seeds into seed tray and then transplant seedlings
- Seed Sowing Depth: 1-2 cm (½-¾ in) deep
- Time to Harvest: 7-10 weeks when planted from seed
- Mature Height/Spread: Up to 30 cm (12 in) tall, 30 cm (12 in) spread
- Grown From: Seeds
- Pot Size for Container Growing: Minimum of 25 cm (10 in) in diameter and depth
Care and Maintenance
- Watering Tips: Keep soil consistently moist but not waterlogged, water deeply once a week.
- Protection: Beetroot prefer cool to moderate temperatures, so when growing them during hot weather, it’s a good idea to provide some shade during the hottest parts of the day.
- Fertilisation: Apply balanced fertiliser before planting and side dress (make additional application) with fertiliser during growth. Avoid excessive nitrogen (too much high-nitrogen fertiliser), as it can lead to excessive leaf growth at the expense of root development.
- Pruning: Remove any damaged or yellowing leaves as needed.
- Support: Not required.
Growing Difficulty
- Easy to Grow
Growing Tips
- Sow seeds directly into the garden soil for best results.
- Soak seeds in warm water for a few hours before planting to improve germination.
- Succession plant every 2-3 weeks for a continuous harvest.
- Keep soil consistently moist to prevent the roots from cracking or becoming tough or woody.
- Remove any dead or diseased leaves to promote air circulation and improve plant health.
Companion Plants
- Good companion plants include: Onions, lettuce, radishes, and cabbage
- Avoid planting near: Climbing beans
Common Pests and Diseases
- Pests: Aphids, flea beetles, and leaf miners.
- Prevention and control methods: Use insecticidal soap or neem oil, and practice crop rotation.
- Diseases: Powdery mildew, damping-off, and leaf spot.
- Prevention and control methods: Ensure good air circulation, avoid overhead watering, and use disease-resistant varieties.
Harvesting
- Harvest Time: Beet leaves and roots are both edible and can be harvested.
- Young beet greens (leaves), which are ideal for use in salads, should be harvested when they’re around 2.5–5.0 cm (1–2 in) long. Older beet greens should be harvested before they grow larger than 15 cm (6 in) in length.
- The beetroot roots are ready to harvest when they are close to their mature size, and have developed a deep, full, vibrant hue of their colour, (not pale in colour), which depends on the variety. The regular varieties of beetroot are most usually harvested when they’re most tender, which is when the roots reach a size of around 5-7cm (2-3 inches) in diameter.
- Harvesting Tips: To make it easier to pull beets out of the round, water the soil the day before harvesting or wait for rainfall, then pull them out by firmly grasping the tops and pulling the roots vertically upwards. Alternatively, use a garden fork to dig them out of the soil.
- Garden myth or fact?: Gardeners may tell you that when the foliage of beet plants droops or wilts it’s a sign that the roots are mature enough for harvesting. This may be true, but isn’t always the case.
- Fact: The drooping foliage can be a sign that the plant is diverting more energy towards root development as the beetroots mature.
- Fiction: However, there are other factors that can cause foliage to wilt, such as hot weather, drought, or pest and disease issues.
Rather than just looking for drooping leaves to indicate readiness, it’s advisable to take into account several factors, such as size, color, texture, and the time since planting to determine if the beetroot are ready for harvesting.
- Storage Tips: Trim the beet tops to 1.25–2.5 cm (0.5–1.0 in) above the root before storing to maintain freshness. Beets can be stored for extended periods when kept cool and damp. After trimming, wash the roots and store them in polythene bags to minimize water loss during storage and transportation, thereby prolonging shelf life.
Propagation
- Produce New Plants From: Seeds
Culinary Uses
Beetroots can be boiled, roasted, or pickled, while
- Beetroots can be boiled, roasted, pickled, or grated raw in salads.
- The leaves can be cooked like spinach or chard., and are used in salads, soups, and various dishes.
- Beetroot are typically eaten after being boiled and can also be preserved by pickling in vinegar.
- It is commonly used in borscht, a traditional Eastern European soup, and as a natural food coloring agent.
In conclusion, beetroot is a versatile and nutritious vegetable that grows well in most climates. It provides vibrant colour and flavour to your meals, whether as fresh greens or sweet roots. With minimal care and a little planning, this rewarding crop will thrive in your garden.
Please feel free to add any growing tips in the comments below, and also include your climate/hardiness zone if it’s helpful.