Beetroot is one of the most reliable crops you can grow. It’s unfussy, colourful and productive. It’s a definite ‘must’ for gardeners who enjoy a steady supply of roots and leafy greens.
Earthy, sweet and packed with nutrients, beetroot is delicious whether you choose to roast it, pickle it or use it raw. And don’t forget, young leaves make excellent salad greens, giving you two crops in one.
There’s a beetroot for every garden:
Beetroot prefers loose, fertile soil and a sunny spot. Rake the soil to a fine tilth and remove stones so the roots can swell evenly.
Sow seeds 2 to 3cm deep in rows. Beetroot is sturdy and doesn’t need support. Keep the area weed‑free to help roots develop.
Choose a pot at least 20 to 25cm deep. Use a moisture‑retentive compost and water regularly. Compact, round types are the ideal choice for pots.
Consistent moisture is key when growing beetroot as dry spells can cause woody roots. Mulching helps retain moisture in summer.
A general-purpose compost or well-prepared soil is usually enough. Avoid fresh manure, which can cause misshapen roots.
Sow little and often for a continuous harvest.
Keep soil moist for tender roots.
Thin seedlings early; each seed cluster can produce several plants.
Harvest young for baby beets or leave to mature.
Beetroot grows well from spring through midsummer.
Beetroot is ready when roots are about the size of a golf ball to a tennis ball. Younger roots are sweeter while larger ones are great for roasting.
Need more advice?
If you’d like help choosing beetroot types or planning successional sowings, our team is always happy to help. Fresh beetroot is tender, sweet and earthy. Roast it, pickle it, or grate it raw for vibrant salads. Young leaves are delicious too. We hope you’ll give growing beetroot a go!
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