BEYOND THE PLOT BEETROOT

If you're looking for a vegetable that you can preserve well, look no further than beetroot. There are so many different ways you can do this, as Rob Smith explains

- Rob Smith

Beetroot is one of those vegetables that divides opinion – you either love its earthy sweetness or you don't! But with so many ways to prepare and preserve it, from rich beetroot and horseradish relish to Middle Eastern falafels, there's a way for everyone to enjoy this colourful root.

When people think of preserving beetroot vinegar-pickling often comes to mind. However, around the world beetroot is preserved in many ways, being fermented, dried or even frozen for later use. Your freezer is an excellent tool for storing beetroot, whether roasted, grated, or blended into soups and bakes, so you can enjoy them long after harvest.

Not all beets are deep red. In fact, orange and golden varieties like 'Boldor' won't stain your hands while white varieties, closely related to sugar beet, are sweeter and less earthy in taste. If you're looking for easy slicing long beets like 'Alto', 'Cylindra' and the heritage variety 'Crapaudine' (dating back to the 17th century) grow in a more uniform, elongated shape, making them perfect for slicing into rounds for salads, pickling or roasting.

HOW TO START GROWING

Beetroot is a straightforward crop, ideal for beginners and experienced growers alike. You can sow directly into the ground from March to July but for an earlier start sow in modules indoors and plant out once the seedlings have their first true leaves. Choose a sunny spot with light, well-drained soil and sow seeds about 2cm (3/4in) deep, spaced 10cm (4in) apart. Water regularly but don't overdo it, as too much water can lead to leafy growth at the expense of the root. For storage, keep beets in a cool, dark place. They'll last for months in damp sand or a breathable bag in the fridge.