How to grow beetroot

How to sow beetroot seed

When to sow beetroot depends on the equipment you have to hand. Outdoors, sow seeds direct in the soil from mid-April to late June, in a shallow drill, 1cm deep. Space seeds 10cm apart, with 30cm between rows.

To extend the beetroot season and ensure an early crop, select a variety known for its resistance to bolting, and sow under cloches or horticultural fleece from the beginning of March.

• Buy cloches from Crocus

You can also sow beetroot in modular trays and transplant the plants outdoors later on. In this clip from Gardeners' World, Monty Don sows beetroot in modular trays indoors, explaining which compost to use and the best way to sow the seeds for good results. He also recommends his favourite variety:

Growing beetroot in pots, using sifted garden soil or high-quality compost such as John Innes No. 2, is a good option if you're short on space. It’s an attractive crop and perfect for an ornamental kitchen garden.

Planting beetroot plugs

You can also buy beetroot plug plants, or sow seed into modular trays for transplanting to the growing site later on. Before planting plugs, leave them out during the day but take them in at night for a few days to help them acclimatise to outdoor temperatures, then prepare the soil as you would normally for planting.

Be careful when removing the plugs from their modules to avoid damaging the roots. Plant them at the same depth they were growing in the tray, at roughly 10cm intervals, and firm around them. Water in thoroughly and ensure the transplants do not dry out

• Buy modular seed trays from Thompson & Morgan

How to care for beetroot

Beetroot spacing depends on how large you want the roots to grow. For cricket-ball sized roots, thin out beetroot seedlings, leaving one plant roughly every 10cm. If you want to harvest beetroot when they are the size of a golf ball, keep the seedlings closer together. If you're very careful and the weather conditions aren't too hot and dry, you can replant the beetroot thinnings and water well until they re-establish. Alternatively, add the thinnings to salads.

Water beetroot plants regularly. This reduces the likelihood of the roots becoming woody or splitting. Hoe around the plants to keep the row free from weeds, taking care not to damage the swelling roots.

How to harvest beetroot

Growing different varieties of beetroot allows you to enjoy the crop over a long period, without having to store it. Most beetroot is ready to harvest in eight to 10 weeks but longer, cylindrical varieties take nearer 20 weeks.

When harvesting beetroot, grasp the foliage firmly where it meets the top of the root and pull. Beetroot is better harvested too early rather than too late – younger roots are more tender. Pull the roots when they are the size of a cricket ball (or smaller if you want a sweeter taste) and store only those that are undamaged. After lifting, twist off the stems and foliage by hand.

Pests and diseases

As they emerge from the soil, beetroot seedlings can be attacked by slugs and snails. Apply biological-control nematodes or grow the crop in a large container out of the reach of hungry molluscs. A barrier of crushed eggshells may reduce losses, as will nighttime patrols with a torch to catch slugs and snails. Birds can also be a problem, pulling seedlings out of the ground, so consider using fleece or netting to protect them until they are fully established.

Cooking and eating beetroot

Wash beetroot gently in cold water, leaving on the long root and taking care not to pierce the skin. This prevents ‘bleeding’ during cooking. Beetroot can be boiled or steamed for one to two hours, depending on age, then drained and peeled. Alternatively, try it wrapped in foil or in a covered casserole dish with a little water and baked in the oven for around two hours.

Looking for inspiration on how to use your beetroot? Our friends at olive magazine have curated a delicious collection of beetroot recipes, including a colourful beetroot salad bursting with citrusy flavours and creamy goat's cheese.

How to store beetroot

Beetroot can be left in the ground and harvested as needed, but they can be susceptible to hard frosts. If necessary, cover beetroot beds with a thick layer of straw or cardboard, held in place with horticultural fleece or netting secured with bricks. In very cold regions, it's best to store beetroot indoors. Store only undamaged beetroots. Place them in a box filled with relatively moist sand or compost and keep in a cool shed. The stored beetroot should last right through to March.

Great beetroot varieties to grow

Beetroot 'Boltardy'

Beetroot 'Boltardy' is one of the most popular beetroot varieties, with deep-red, globe-shaped roots that have a delicious sweet flavour. As its name suggests, 'Boltardy' is resistant to bolting, which means it can be sown earlier than many other varieties. For the earliest crops, sow undercover as soon as the soil warms up at the start of the year. Later crops can be lifted in late autumn and stored in sand for use during winter.

• Buy beetroot 'Boltardy' seeds from Thomson & Morgan

Beetroot 'Chiogga'

Beetroot 'Chiogga' is a pretty variety with orange-pink skins and red and white rings on the flesh, which fade to pink when cooked. It is especially good in salads – slice in thin rings to show of its pretty flesh. The dark-green leaves and red stems can also be used in salads.

• Buy beetroot 'Chiogga' seeds from Thomson & Morgan

Beetroot 'Kestrel'

Beetroot 'Kestrel' has smooth, globe-shaped roots with a high sugar content, and dark-red skin and flesh. It's perfect for eating as baby beets or left to mature without going woody. It has good resistance to bolting.

Beetroot 'Cylindra'

Beetroot 'Cylindra' has long, red, cylindrical roots, making it ideal for cutting into uniform slices. The roots have a rich, dark-red colour, sweet flavour and store well. Its easy slicing makes this a great choice for pickling.

• Buy beetroot 'Cylindra' seeds from Thomson & Morgan

Beetroot 'Pablo'

Beetroot 'Pablo' is a fantastic beetroot, with smooth-skinned, round roots and dark-red skin. The roots are sweet and can be eaten raw or cooked. Its sweet flesh makes 'Pablo' perfect for eating grated and raw in salads. The roots can be used as baby beets but also left to mature, without danger of them becoming woody. The mature roots store well into winter.

• Buy beetroot 'Pablo' seeds from Thomson & Morgan

Beetroot 'Red Ace'

Beetroot 'Red Ace' has dark-red, round or oval roots with a good flavour. Its growth is strong and vigorous, making the plants more tolerant of dry, sandy soils than other varieties – it's less likely to bolt. 'Red Ace' is particularly suitable for exhibiting.

• Buy beetroot 'Red Ace' seeds from Thomson & Morgan

Beetroot 'Blankoma'

Beetroot 'Blankoma' is a white-rooted variety, perfect for gourmet gardeners or those looking for something a little different. Its roots are round or conical and earthy in flavour, with strong, tall, green tops that can be used like spinach.

Beetroot 'Globe 2'

Beetroot Globe 2 is a popular round variety that is often grown for exhibiting. The roots are crisp and dark in colour, and have a very good flavour.

• Buy beetroot 'Globe 2' seeds from Suttons