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Digital Subscriptions > Kitchen Garden Magazine > June 2018 > BEET THAT!

BEET THAT!

Gloriously earthy and yet sweet to taste, nothing compares to home-grown beetroot. If you can offer fertile, well-drained soil and a sunny spot, you’ll have no problem growing them, as Benedict Vanheems explains

GROWING GUIDE

Maintain a weed-free environment to reduce competition for soil moisture

Beetroot is one of those vegetables it most definitely pays to grow yourself. Vacuum-packed balls of pickled slush or over-priced bunches that have seen better days? Neither thanks! I’ll go for fresh, radiant roots of earthy goodness every time.

Like courgettes or runner beans, homegrown beetroot is both prolific and simplicity itself to grow, which makes you wonder why anyone would pay a pretty penny to buy it. It doesn’t matter anyhow, because with so many characterful – even eccentric – varieties to grow, your own beetroot will always be superior in both quality and taste.

These intense-tasting roots take on many guises. Roast classic red varieties in a sheen of olive oil with sea salt, ground pepper and generous handfuls of home-grown oregano; shave stripy ‘Chioggia’, together with carrots, raw into a beautiful rainbow salad; or make y own, considerably less slushy pickled roots to cap off an exceptional ploughman’s lunch.Th isn’t much you can’t do with beetroot.

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About Kitchen Garden Magazine

In this month's issue of Kitchen Garden ... - £2814 Worth of garden goodies to be won - Get the buzz for heavier harvests 6 easy ways to bigger pickings - A taste of summer with courgettes, cherries and beetroot - Make crumbly compost in just 4 weeks! - The future of seeds post-prexit - 25 crops that sow themselves - The secret of keeping Bantams - Garden cleaning products on test - Grow a great lawn - Cauliflowers made easy