Beetroot Seed 'Boltardy'
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Beetroot Seed 'Boltardy'

Beta vulgaris subsp. vulgaris 'Boltardy'

RHS Award of Garden Merit

As the name suggests, bolt resistant. The deep red flesh has a smooth skin and very few rings - and a intense sweet flavour.

This is an excellent variety (and a time proven firm favourite with amateur a professional alike) for early sowings. Young leaves can be eaten as baby leaves. The small beets can be used as salad beetroot and then of course the mature beets can be used in salads or cooked as a vegetable.

Eat raw grated, boiled - with or without vinegar, or roasted as beetroot chips - Molly and Milly Shirley's favourite. And if that's not enough you can use the mature leaves just like Spinach or Chard.

Supplied as a packet of approximately 100 seeds.

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How To Sow & Grow Beetroot

For Early Beetroot
Sow February to April, preferably in module trays; this is a cluster seed so multiple seedlings will emerge.
Plant out after hardening off 4" apart in rows 12" apart.
Thin out to one plant per station or remove one at a time carefully when about the size of a table tennis ball leaving one to grow to full size.
Harvest approximately May - July.

For Main Crops
Sow mid April to July two seeds 4" apart in rows 12" apart. Sow in 1" deep drills.
When the seedlings are 1" high thin out to one plant per station or remove one at a time carefully when about the size of a table tennis ball leaving one to grow to full size.
Harvest approximately September - October.

Favourite Beetroot Recipes

Beetroot & Horseradish Cream
Ingredients
2 Medium cooked beetroot.
2 tablespoons of horseradish sauce.
2 tablespoons of natural yoghurt or crème fraiche.

Method
Grate or finely chop the beetroot.
Place in an ovenproof dish and mix in the horseradish, yoghurt or crème fraiche.
Cover with foil and place in a medium oven for 15 minutes to warm through.
Serve with all meat and poultry.