Beetroot – Chioggia (Organic)

£2.90£4.60

An Italian variety with striking white and red concentric rings throughout its flesh. This unusual cultivar has been around since the early 19th century and originates from the coastal town of Chioggia near Venice in Northern Italy. With its delicate flavour and soft flesh it will make an ideal raw addition in salads or as a decorative side dish. When cooked the rings will fade out a little and become pinkish but the beetroot will keep its sweet and mild delicious taste. Definitely our favourite in terms of looks!

Clear
MonthJFMAMJJASOND
Sow
Transplant
Harvest

When to sow: Feb – July

Spacing: 30 x 10cm

Beetroot tips: Early sowings can be made indoors in modules from February and transplanted 4-5 weeks later. From March seeds can be direct-sown with protection from frost. Maincrop beetroot is direct-sown outdoors from April. Seeds should be sown into soil with a reasonably fine tilth. Beetroot ‘seeds’ are clusters of seeds which means they will need thinning to achieve their final spacing (30cm between rows, 10cm in-row).