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By Bowman

Middlesex, United Kingdom Gb

l have just pulled my first beetroot of the year, only four just to try. They have been boiled as per norm but they are very pale. any reason for this please



Which variety are you growing? The deep red varieties are things like Bull's Blood.
In general, we find beetroot are far better as small sweet vegetables picked young, at golf ball to tennis ball size and steamed for less than ten minutes, or just soft. Have you tried Chioggia which has red and white striped flesh, but is a very dependable variety, or some of the yellow ones, which are delicious?

29 Aug, 2009

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