How to grow Beetroot in New Zealand

Where to plant

Grow beetroot in full sun in well-drained, moderately rich soil that has had compost added. It handles light frost, but for early spring sowings a bolt-resistant variety such as Boltardy is the safer choice.

• Northland, Auckland, Waikato and Bay of Plenty, Wellington, and Nelson and Marlborough: sow from August to March, and through most of the year in Auckland for a steady supply.
• Central North Island: skip August, as hard frosts and cold soil stall seedlings. Start in September, under a cloche if you can.
• Canterbury: sow from September to March, starting under a cloche or frost cloth in September, as frosts run to mid October.
• Otago and Southland and Central Otago: sow from October to February, starting under a cloche or frost cloth, and make the last sowing in February so the crop is ready before winter growth stops.

Choosing a variety

• Detroit Dark Red: the classic round, deep red beet. Reliable, adaptable, good for storing and preserving, and good as baby beet.
• Bull's Blood: an heirloom with dark burgundy leaves that are good in salads, and sweet red roots.
• Boltardy: bolt resistant, the one for early spring sowings.
• Cylindra: long, cylindrical roots that give even slices.
• Golden: honey-gold roots with a mild, sweet flavour that do not stain like red beets.

How to plant

1. Soak the seed overnight to speed germination.
2. Sow directly about 1 to 1.2 cm deep and 5 cm apart, in rows about 30 cm apart.
3. Keep the soil moist; seedlings appear in 5 to 10 days.
4. When seedlings are 3 to 5 cm tall, thin to about 10 cm apart, as each seed gives a cluster of seedlings. Eat the thinnings or transplant them.
5. Sow a short row every few weeks for a continuous harvest.

Watering and feeding

Water regularly to keep the soil moist but not wet. If the soil swings between wet and dry, the roots can dry out or crack.

Beetroot needs little feeding in soil that was enriched with compost before sowing. A liquid feed every few weeks keeps the leaves growing well.

Pruning and care through the year

• Keep the bed weeded while the seedlings are small.
• Mulch lightly between rows once the plants are up to hold moisture.

Harvesting

Roots are sweetest and most tender at about 3 to 5 cm across, the baby beet stage, which takes about two months. Most are lifted at golf ball to tennis ball size, as larger roots can turn woody. Twist them free or ease them up with a fork.

Leaves can be picked for salads from about six weeks: take the outer leaves and leave five or six on each plant. Stored without the tops, roots keep 2 to 3 weeks in the fridge; use the tops within three days.

Growing in pots

Use a pot at least 20 to 30 cm deep and 30 to 50 cm wide in a sunny spot, filled with quality potting mix. Sow thickly and harvest as baby beets, or thin to 10 cm for larger roots. Keep the mix evenly moist.

Using it

Roast, boil or grate beetroot raw into salads, bottle or pickle it, or slice it thinly for chips. Young leaves can be eaten raw or steamed like spinach.