Beetroot Golden

Beetroot Golden is an heirloom beetroot with a milder flavour than red beetroot that does not bleed when cut. Tender and sweet even when they get older, and they do not become fibrous.

Golden Beetroots have a great mild taste with golden roots that can be lifted as baby beets, making an attractive addition to mixed salads, or left to mature. Harvest when the roots are between the size of a golf ball or tennis ball. They have a slightly honeyed taste, sweeter than red beetroots, and they don’t dye other ingredients or stain the dishes they are prepared in.

Beetroot are remarkably easy to grow and can be grown across a wide range of climates. It is best to sow beetroot seeds directly into the ground when the temperature of the soil has warmed to about 7°C. The seeds are clustered together with each cork-like fruit containing two or three seeds. Once germinated, they require thinning out early to avoid root disturbance.

Keep the rows weed free and the seedlings well watered. Once the roots have developed and they start to swell, beetroots need to be watered moderately. Beetroot has shallow roots and it is important to keep the plants moist. If they experience long dry periods, the beetroot will become hairy and fibrous. During cool weather, the plants can be watered once a week. During very hot weather, less water can be given two to three times a week instead of a lot of water once a week.

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