Description – Visually stunning five variety mixture of both skin and sliced flesh colours, with contrasting colour shades of stems and leaves. A culinary delight, just wash the young roots, peel the skins (if required), and slice raw for salads. Also tasty pickled, cooked or added to soups.
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). Both roots and leaves can be eaten, raw or steamed when young.
Harvest – June to October