How to harvest: We grow beetroots in clumps, so select the biggest one in a clump, grip the base of the leaves and pull out with a twisting motion. This way the other beetroots in the clump are undisturbed, and will now have more space to grow into for future harvesting.
Price: € 0,40/ 100g
Meal ideas: You can roast, boil or steam beetroots and then slice them up to add to salads, particularly good with a dressing of olive oil, balsamic vinegar and a pinch of salt. The attractive Chioggia variety is also tasty raw in salads or on its own with dips. Soups are another option, check out this classic Lithuanian cold beet soup (Šaltibarščiai), trust me it’s great! You could also add some to the mix if making your own hummus. And don’t forget dessert, how about this beet brownie recipe?
In addition, the leaves are edible, and can be used in the same way as chard or spinach.