Barbietola Di Chioggia is a traditional Italian beetroot with a mild flavour and tender flesh. It is very unusual in that when sliced it has red-pink rings through the creamy white flesh making it a very tasty and attractive addition to your salads or as a hot vegetable.
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). Once your soil has started to warm (from April in milder areas) you can sow without protection. Sow seed every 4-6 weeks for a continuous supply of beets
GROW: Beet seeds are in clusters and will require thinning, alternatively pull some for use when young & leave the rest to grow on. Keep weed free and try not to let the soil dry out. This variety can be pulled young to enjoy as mini beets.
ENJOY: cook & eat hot or cold or grated raw. Cook young leaves & stems like spinach or eat raw in salads. To Freeze: cook until tender, rinse, drain & dry, peel, cut off roots & then freeze small beets whole, slice or dice larger ones.
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