I’m not ready yet!

With its vivid colour and rich nutritional profile, beetroot has unrivalled potential in the kitchen. Whether roasted, steamed, boiled, grated raw or pickled, beetroot is characterised by versatility. Earthy and sweet flavours abound when beetroot is used in dishes, making it perfect for both savoury and sweet dishes. It can be added to salads, soups, as a garnish and can be innovatively used in desserts such as brownies for a delicious and nutritious hit.

To pick:

Look for a beetroot that is around 1 to 3 inches in diameter, allowing for maximum tenderness and flavour. Next, look for green tops. The leaves should be luscious and healthy, with a vibrant green. Yellowed leaves are a sign that the beetroot has been left for too long. Gently loosen the soil using a trowel or your hand to ensure the roots avoid any damage. To remove the beetroot, grasp the leafy tops and gently pull upwards. This should be an easy process, so don’t be too forceful. If there is some resistance, simply loosen the soil further. Trim the leaves, leaving around an inch above the root to help the beetroot retain their colour. Clean and enjoy!

I took a minimum of 50 days to be ready for harvest!

Please be mindful that this garden is a shared space.

Kindly only pick what you will consume at the time of harvest.