Why You Should Grow Heirloom Beetroot

If beetroot isn’t already on your grow list, we’re here to make the case. Not the tired, vinegary stuff from a jar (no offence to the jar). We’re talking about growing heirloom beetroot from seed, deep crimson, golden yellow, candy-striped, varieties with actual flavour, actual character, and an ease of growing that makes them a brilliant choice whether you’ve got a raised bed, a big pot, or a full veg patch.

Here’s why they deserve a spot in your garden this year.

They’re ridiculously easy to grow

Beetroot is one of those root crops that genuinely rewards beginners. Beet seeds are large, easy to handle, and simple to sow directly into the ground, no fussing with tiny seeds. They germinate reliably (usually within 10 to 20 days), they don’t demand constant attention, and they’re relatively unfazed by most pests and diseases. If you’re new to growing, this is a genuinely good place to start.

The one job you do need to stay on top of: thinning. Beetroot seeds are actually clusters of seeds rather than single ones, so you’ll almost always get more seedlings than you need. Thin them out so each plant has enough space to develop properly, about 10cm apart is the general rule, and you’ll be rewarded with round, well-formed roots rather than a tangle of undersized ones.

Heirloom varieties are a different thing entirely

Standard supermarket beetroot is fine. Homegrown heirloom beetroot is something unbeatable.

The variety range available when you’re growing from seed is genuinely exciting. Chioggia is a real showstopper and one of our favourites: red on the outside, and a beautiful red-and-white striped interior that looks like peppermint candy (and tastes considerably better). Golden Eye is sweeter and far less earthy than its red counterparts, brilliant for people who think they don’t like beetroot.

Darker varieties tend to have a richer, more earthy flavour. Pale and golden ones lean milder and sweeter. Growing a mix gives you a wider harvest window and a veg box that looks properly impressive.

Chefs love them too

It’s not just home growers who are obsessed with heirloom varieties. Chefs have long favoured them over commercial beetroot for their depth of flavour and visual drama, the kind of thing that makes a plate look considered rather than just colourful. Beetroot Red Toad is said to be a favourite of chef Raymond Blanc, a variety prized for its rich, complex flavour. If it’s good enough for him, it’s good enough for the veg patch.

They’re good for you, and delicious

Beetroot is packed with vitamins a and c, iron, and fibre. It’s been linked to lower blood pressure, better brain function, and reduced inflammation, which is a solid return for something so easy to grow. The nutritional value is concentrated in the root itself, but don’t throw away the beet greens: they’re entirely edible and can be eaten raw in salads or cooked like spinach. Similar to swiss chard (to which beetroot is closely related, both are beta vulgaris, if you want to impress someone at a dinner party).

As for eating them: roasted is the classic, and it’s classic for a reason. But beetroot can also be eaten raw, boiled, or used for pickling. Raw grated beetroot in salads is underrated. Pickling your own is deeply satisfying. And a roasted golden beet with goat’s cheese is, frankly, one of the better things you can eat.

What they need to grow well

Beets prefer a sunny spot with well-drained, fertile soil, ideally with a pH between 6.0 and 7.0. Dig in some organic matter or well rotted manure before sowing to improve the soil structure, but go easy on high-nitrogen feeds: too much nitrogen pushes leafy top growth at the expense of the roots, which is not what you’re after.

Consistent moisture is key. Uneven watering, lots, then nothing, then lots again, leads to splitting or woody roots. In dry weather, keep on top of watering, and mulching around your plants will help retain moisture between sessions.

Beet seeds can be sown directly outdoors from early spring through to early summer, and again for a late summer or late autumn harvest. Sow about 2cm deep, water in well, and let them do their thing. If you’re short on ground space, they grow well in modular trays to start, or in deep containers, just be careful about root disturbance when transplanting young plants, as beets don’t love being moved once they’ve settled in.

Keeping on top of weeds

This one matters more than people think. Competition from weeds makes beetroot roots stringy and tough, not what you want after all that patient growing. Keep the planting area clear, especially early in the growing season when seedlings are small and vulnerable. Once the plants are established they’ll hold their own a bit better, but weeding little and often is the move.

When and how to harvest

Beets can be harvested whenever they reach the size you want. Most people go for somewhere between golf ball and cricket ball size, around 60 days after planting. Larger roots are absolutely fine to harvest too, but they can become a bit woody if left too long. Loosen the soil around the root before pulling to avoid snapping, and twist off the leaves rather than cutting them to reduce bleeding.

If you want to store your harvest rather than eat it immediately, beetroot keeps well. A few weeks in the fridge in a polyethylene bag works for shorter storage. For longer keeping, pack them unwashed in a box of dry sand or compost in a cool, dark place, a root cellar, an unheated garage, anywhere cool and dry and they’ll last up to a couple of months.

Growing beetroot is easy, growing heirloom varieties is even more rewarding, and there’s a very good chance you’ll end up eating something from your garden that tastes better than anything you’ve bought. Get some beet seeds in the ground, keep it watered and weeded, and enjoy watching something genuinely useful happen.