The beetroot, which is related to the sugar beet and the Swiss chard, is created by a thickening at the lowest section of the stem axis. Because of its red color, this tuber was also used as a coloring agent in the past. Today it is a classic winter vegetable that can be eaten raw or cooked. The cultivation of these vegetable rich in content is relatively unproblematic and can even be realized by gardeners without any problems.
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A turnip with different shapes and colors
This power vegetable undoubtedly owes its name to the intensely purple-red tubers. They are now not only available in different colors, but also in fruit shapes. They are mostly round, but can also be pear-shaped or cylindrical and weigh up to 600 g. All varieties have a thin skin under which the crisp, juicy flesh is hidden. In addition to the color, the earthy, slightly sweet and aromatic taste of the fruit is characteristic. This is differently pronounced depending on the time of harvest. So-called baby beds, i.e. very young tubers, should be the most tender and tasty.
Best time to harvest beetroot
In principle, beetroot can be harvested at almost any stage of ripeness, because this vegetable is practically never really immature. You can sow on the first frost-free days in April to the end of June. The harvest times also vary accordingly.
- the time of harvest can determine the taste and quality of the tubers
- The crop rotation also has an impact on the quality of the harvest
- can counteract the colonization of harmful soil fungi
- Mixed cultures have proven themselves several times
- Beetroot, depending on the variety, ripe for harvest approx. 120-150 days after sowing
- from July / August to October / November
- The peak harvest season is between July and November
- April crops can already be harvested in summer
- Harvest should be completed before the first frost
- Bulbs intended for storage should not be harvested until October
- for immediate consumption, can be harvested fresh at any time
How to harvest
Fully ripe tubers are about the size of a tennis ball. Not only the tubers but also the leaves can be harvested, because they are also suitable for consumption. For those who are only interested in the leaves as a salad ingredient, the beetroot can be sowed very closely and in rows like spinach.
- If possible, wait for a sunny day to harvest
- You don’t have to be afraid of unripe fruits
- to harvest, pull the tubers out of the earth by the leaves
- they can usually be pulled out easily
- sometimes they can also sit very firmly in the ground
- Loosen stubborn tubers beforehand with a digging fork
- only pull out after loosening
- Avoid damaging the tubers when loosening and pulling them out
- Injuries are the entry point for germs and bacteria
- damaged beets spoil relatively quickly
- Finally twist off the leaves carefully, do not cut them off under any circumstances
Harvesting baby tubers
Baby tubers, the so-called ‘baby beets’, are particularly tender and can be obtained from any variety. They are harvested about four weeks before the actual harvest. They can also be sown at the end of July, because it only takes ten to twelve weeks until they are ripe or ready to be harvested. Baby tubers are usually harvested when they are three to five centimeters in diameter. The only disadvantage of these ‘baby beds’ is that they cannot be stored.
Storage / shelf life
Storable beetroot should be harvested in October. Under the right conditions, it can be stored for anywhere from six to eight months, provided that only healthy and intact tubers are used. It is best to store them in a cool, dry and dark place. If the storage location is too warm, this could lead to increased nitrate and nitrite pollution in the tubers, which in turn represents a health risk.
The shelf life is around two weeks in the refrigerator, provided you wrap them in newspaper or damp kitchen paper. An unheated cellar or a so-called ground rent is ideal for longer storage. Beetroot should not be washed after digging up or before storing.
In the basement
- Twist off the cabbage from the beets before storing
- then fill a wooden box about halfway with damp sand
- Spread the beets on the sand
- individual beets should not touch
- for another layer, cover beets again with damp sand
- another layer of beets on the sand, and so on
- layer as many layers as required
- Pay attention to high humidity and cool temperatures
- this protects the tubers from drying out
In the ground rent
A ground rent is ideal for storing root vegetables, including beetroot. To build it, you first choose a slightly raised place in the garden. There you dig a pit about 60 cm wide and deep. The bottom and the side walls are then covered with fine-meshed wire to protect them from rodents. Now put an approx. 10 cm thick layer of sand as the bottom layer in the pit. The tubers are placed on top without touching. In the case of several layers, the procedure is similar to that for the wooden box in the cellar. The last layer is a layer of straw. The pit is then covered with a couple of boards.
Conclusion
Beetroot is a healthy and tasty winter vegetable. Your tubers have an earthy, slightly sweet taste, which varies in strength depending on the time of harvest. The so-called ‘baby beds’ are the most delicate. With the exception of baby tubers, beetroot has a shelf life of up to eight months.
