Description – Distinctive orange-gold skinned roots with gold flesh which does not ‘bleed’ so are easy to prepare in the kitchen. A culinary delight, just wash young roots, peel skins of larger roots, for a delicious sweet taste grated or sliced in salads, or as a cooked vegetable. Stems and leaves of younger roots are delicious raw, steam or stir fried as an alternative to chard and spinach. A no waste vegetable.
Sowing – Sow thinly outdoors, 13mm (1/2in) deep in drills 30cm (12in) apart. Sow at 2-3 week intervals until mid-summer.
Growing – Thin seedlings as necessary, to 2.5cm (1in) apart for ‘baby beets’ or slightly wider spacing for larger roots. Keep well watered for most tender roots and to avoid bolting (running to seed).
Harvest – June to September