Beetroot leaves used in salads will regrow on the plant provided the growing tips are not damaged. The leaves can also be cooked like spinach.
Beetroot can be grown all year round, but different types suit different seasons; and most are frost tender. Prefers full sun, but will tolerate part shade.
Apply lime before sowing. (And aged manure). Avoid high nitrogen fertilizers.
Soak seeds over night before planting. Sow 10 cm apart.
Aim to keep the soil evenly moist during the growing season. Harvest every second plant when they are about 2.5 cm.
Recipe - Roast Beetroot
Preheat oven to 220ºC. Wash and peel beets, cut in half (or quarter if large) and arrange in a singole layer in a roasting pan. Tuck sprigs of fresh thyme around the beetroot.
In a bowl mix 2 1/2 tablespoons balsamic vinegar, 4 1/2 tablespoons olive oil, 2 tablespoons lemon juice, plus zest, 1 clove garlic minced, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and pour over the beets.
Dot with 30g of butter in cubes. Cover with foil and cook for 40-45 minutes until beets are tender but not mushy. Drizzle with some of the cooking liquid and garnish with fresh thyme.