A yummy Bolivar is a thing of beauty – deep dark red skin and flesh, smooth and spherical. For a sweeter baby beet for salads harvest at golf ball size (that is a diameter of 42.7mm to be exact or just under 2”), for a crop of this size beets consider multi-sown modules. Grown on towards maturity you will have plenty of delicious beets to roast or pickle. Remember that the leaves can also be eaten making this an almost ‘no waste’ crop.
Price for 50 seeds
This variety is part of our naturally nurtured range, the seed comes from an organic source
SOW & GROW: in the open at about 1-2cm deep, from March to July. Make several sowings for a continuous supply. Beetroot will need thinning, so pull some for use when young & leave the rest to grow on.
If you want most as baby beets consider module multi-sowing - put a few seeds in each module and plant out as a bunch, they will happily grow pushing each other apart, harvest the bunch together.
Keep your beetroot weed free and try not to let the soil dry out. Ready to harvest from July onwards as mature beets
EAT: enjoy young and fresh is salads, homemade pickled beet are fabulous, roasted beetroot are a delicious delight.
Roasted Beetroot
- Oven 180°C fan
- Wash your beets, leave the roots, skin and 2cm of stalk
- Pop them in a roasting tin and roll them in olive oil until covered and season…
- Roast for 40-45 minutes until soft (but not shrunk)
- You can allow to cool and then rub off the skin with a paper towel and cut off the roots and stalks (wearing gloves for this bit is a good idea) but as Bolivar is smooth skinned you can leave them skin on.
- Serve them whole or quartered and enjoy hot or chilled the next day
Seasonings – think sea salt, ground cinnamon or cardamom, ginger or nutmeg
For a honey glaze use clear runny honey and a little balsamic vinegar… add the glaze halfway through the roasting time, rolling the beetroots to cover before returning to the oven.
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