Beetroot Golden

Beetroot Golden is an heirloom variety prized by gardeners for its mild, sweeter flavor and lack of bleeding when cut. Unlike their red counterparts, these beets remain tender and sweet even as they mature, resisting the fibrous texture that can develop in older vegetables.

These vibrant golden roots make a striking addition to any salad when harvested as baby beets. Allow them to mature, and they develop a slightly honeyed taste, sweeter than traditional red beetroots. A practical choice for home cooks, they won’t dye other ingredients or stain your dishes.

Growing Beetroot Golden is straightforward, suited to a range of climates. Sow them directly into the soil when it reaches about 7°C. The seeds are clustered with two or three in each cork-like pod, so thinning early is essential to avoid root disturbance.

Keep rows weed-free and ensure consistent watering. With shallow roots, beetroots need to remain moist. Without adequate water, they can become hairy and fibrous. During cooler weather, watering once a week suffices, but in hot conditions, it’s better to water moderately two to three times a week.

Beetroot Golden brings both visual and culinary appeal to the garden and kitchen. Whether roasted, boiled, or added raw to salads, their sweet flavor and lack of staining make them a user-friendly favorite for novice gardeners and culinary enthusiasts alike.