Red Beetroot Paonazza dEgitto - Beta vulgaris

A biennial vegetable plant that grows up to 30 to 40 cm (12 to 16in) tall. It is an early variety cultivated for its round and flattened roots with a sweet taste. It is ideal for salads, raw or cooked, as well as for juicing. The sowing period is from April to May for a harvest 3 to 4 months later.

The yield of this beetroot ranges from 1.5 to 4 kg per m2

Beetroots are biennial root vegetables. The first year is devoted to the accumulation of nutrients in the root. In the second year, the plant draws from this reserve to produce flowering and seed production. The edible root is harvested in the first year, but if you want it to go to seed, you must reserve some plants and wait until the following year. Sometimes called red carrot or red root, beetroot varieties differ in their colour: there are red, white, yellow, orange, or pink varieties, as well as their shapes, such as cylindrical, spherical, or oval, and their carbohydrate content.

They can be classified into three main categories:

• vegetable beetroots are usually planted in gardens,
• sugar beetroots are grown in open fields to extract sugar,
• and finally, fodder beetroots intended for livestock but also delicious in human diets.

Beetroot is not only a carbohydrate-rich food, but it is also known for its high content of vitamins and minerals, especially potassium.

Storage: once the beetroots are harvested, they should dry out entirely on the ground for a full day. To store them throughout the winter, keeping them in a cool and dark place such as a cellar or pantry is advisable. You can bury them under a layer of dry sand to optimise storage and preserve their taste qualities.

Gardening tip: beetroots should be planted in full sun and cool soil. To maintain these two conditions, consider mulching around the plants.

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