The snowy white roots of Avalanche have a sweet mild taste and are ready to enjoy about 7 weeks from sowing. These lovely round beets are the perfect size to simply grate into your salad or for slicing. Roasting them will create an aromatic delight (with a flavour to match).
SOW your beetroot seeds 10-20mm deep. Use cloches to warm the soil for early sowings (that is during February to April or a little later in colder areas).
GROW: aim for 2-4 cm between seeds but beet seeds are actually a cluster and will require thinning: you pull some for use when young to create wider spaces & leave the rest to grow on. Keep weed free and try not to let the soil dry out. Ready for harvest from 7 weeks after sowing (longer in cooler weather).
ENJOY: eat cooked (hot or cold) or grated raw. Cooking brings out the aroma. You can also cook young leaves and stems like spinach or eat raw in salads. To Freeze – cook until tender, rinse, drain and dry, peel and cut off roots. Freeze small beets whole.
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