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A visually stunning mixture of five beetroot varieties with superb contrasting outer skins, flesh, stems and leaves! Each variety has a deliciously sweet flavour and they can be enjoyed as mature roots or as tasty 'baby beets'. Delicious whether they are eaten hot or cold, cooked or pickled, Beetroot 'Rainbow Beet' can even be sliced raw into salads for a colourful crunch. Try steaming the tender stems and leaves as an alternative to spinach or chard. Height: 30cm (12in). Spread: 15cm (6in).
Beetroot 'Subeto' - Deep, rich, purple-red roots with purple stems and green leaves.
Beetroot 'Boldor' - A vibrant globe variety with yellow flesh and an orange outer skin. The yellow stems contrast nicely with the bright green leaves.
Beetroot 'Chioggia' - A striking globe variety with red-pink skin and an appealing 'bullseye' formation of red and white rings on the inside fading to soft pink when cooked. Pink stems.
Beetroot 'Albina Vereduna' - Pure white roots with superb flavour, and pale green stems.
Beetroot 'Bull's Blood Scarletta' - A striking variety with dark burgundy-purple leaves, stems and outer skins. When cut open, roots are cerise pink with attractive concentric rings.
Direct sow beetroot seeds outdoors from March to July in a weed free, sunny position in fertile, light, well drained soil. Sow beetroot seeds thinly in shallow drills at a depth of 3cm (1") and 30cm (12") apart. Germination will usually take 12 to 24 days. When large enough to handle, thin out the seedlings within each row to 10cm (4") apart.
When growing beetroot, water as necessary to prevent the soil from drying out and keep the plants cool and moist. This will help to avoid plants running to seed. Roots can be lifted at any time from June to October once they have reached 3cm (1") diameter or more. Harvest any remaining crops before the first frosts. Beetroot can be stored until mid spring in boxes of moist sand in a frost free shed or garage.