Beetroot
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By Jessica Mousseau
Beetroot is generally served cold as it adds a little extra color to a fresh garden salad. It has a deep red coloring and it can also be served cooked. They seem to be an extremely versatile vegetable and they can be stored for months after they have been picked, giving fresh vegetables an option throughout the year. There are several different varieties of the beetroot, such as Bolthardy, Burpee’s Golden, Pablo, Red Ace and Wodan. Most prefer the taste of the Bolthardy though.
Growing Beetroot
Beetroot seems to be a very tolerant vegetable to grow. It can thrive in the sun and also in the shade. It also does well in almost any soil type, making them a fairly easy plant to harvest. They should be planted in rows with a minimal spacing of 2 feet and about 3 inches or so apart from each other. Generally they should be planted for around 10 weeks for the more common round types of beetroot and about 18 weeks for the longer types of beetroot. The Bolthardy variety seems to be among the most popular of beetroot because of its taste and ease of harvesting alike. They can be harvested as early as the weather will allow to do.
In the Kitchen
For preparation of beetroot, one can really use their own discretion as they can be fully enjoyed as an uncooked accent in a side salad, as a cooked vegetable or side dish, they are delicious both ways. Many that choose to cook them choose to boil them or even fry them. The decision will have to be entirely up to the preparer themselves and their personal preference.
Tags: Gardening, Vegetable Gardening