Beetroot

Beetroot (Beta vulgaris)

Beetroots, or garden beets, are hardy, cool-season root vegetables celebrated for their deep earthy flavor and vibrant colors, ranging from dark purple to striped red and white. They are a nutritional goldmine, rich in folate, manganese, and nitrates, which are known to support heart health. Both the bulbous root and the leafy green tops are edible and delicious.

Companion Planting:

Beetroots grow exceptionally well near onions, garlic, and lettuce. They also benefit from being planted near cabbage and broccoli, as they don’t compete for the same space in the soil. Avoid planting them near pole beans, as beans can sometimes produce substances that may stunt the growth of the beetroots.

Care Tips:

• Planting: Sow seeds directly into the soil in early spring or late summer. Since each “seed” is actually a small cluster of seeds, be prepared to thin the seedlings to ensure the roots have enough room to expand.

• Watering: Provide consistent, even moisture to prevent the roots from becoming woody or tough. Mulching helps maintain soil moisture and keeps the roots cool.

• Support: No support is needed, as the edible portion develops underground with a compact rosette of leaves above.

• Harvesting: Harvest when the roots are between the size of a golf ball and a tennis ball for the best flavor and texture. You can also harvest a few outer leaves from each plant throughout the season to use like spinach.

Fun Fact: Beetroots have one of the highest sugar contents of all vegetables, which is why they caramelize so beautifully when roasted!