Beetroot

Beetroot is best sown directly into the ground. Follow these steps for successful planting:

1. Timing: Sow beetroot seeds in early spring for a spring crop, and in late summer for a fall harvest.
2. Soil preparation: Beetroot thrives in loose, well-draining soil with a pH of 6.0–7.5. Add organic matter to improve fertility.
3. Spacing: Plant seeds 1 inch deep and 2–3 inches apart. Thin seedlings to ensure proper spacing for root development.

To grow healthy beetroot, provide the following conditions:

• Sunlight: Beetroot prefers full sun but can tolerate light shade.
• Watering: Keep the soil consistently moist but not waterlogged. Water regularly, especially during dry periods.
• Temperature: Ideal growing temperatures range between 50°F and 75°F. Avoid extreme heat, which can cause bolting.

Beetroot can be harvested at any stage, depending on your preference:

• Baby beets: Pull small roots for a tender and mild flavor.
• Mature roots: Harvest when roots reach 2–3 inches in diameter for optimal taste and texture.

To harvest, gently loosen the soil around the roots and pull them out by their tops. Cut the greens off about an inch above the root to prevent bleeding.

Beetroot can be stored for extended periods if handled properly:

• Fresh storage: Keep beetroot in the refrigerator for up to 2 weeks.
• Long-term storage: Store unwashed beets in a cool, dark, and dry place. They can last up to 3 months under proper conditions.
• Freezing: Cook and peel beetroot before freezing for later use in soups, stews, or purees.

Beetroot is incredibly versatile in the kitchen:

• Raw: Shred beetroot into salads for a crunchy, sweet addition.
• Roasted: Roast beetroot to enhance its natural sweetness and earthy flavor.
• Pickled: Preserve beetroot in vinegar for a tangy condiment.
• Juiced: Add beetroot to fresh juices for a nutrient-packed drink.
• Baked goods: Use beetroot puree in cakes and muffins for natural sweetness and moisture.