This year we branched out with our beetroot growing, to include the yellow ‘Burpees Golden’ and pink-ringed ‘Chioggia’ alongside our usual purple varieties.
Burpees Golden, a heritage variety, is known for its low germination rate, and we did find it noticeably worse than other beets in this respect. However, over the summer a few short rows have matured, and this week we harvested our first roots: a wonderful deep orange colour with lime-stemmed foliage.
Cooked slice of golden beetroot
Upon cooking, the flesh retains its attractive golden colour, and the flavour is sweet. We are enjoying this variety every bit as much as the traditional purple ones, and Burpees Golden has some distinct advantages. You can peel the cooked beets without sporting purple-stained fingers for hours afterwards; and thrown into a mixed salad to take to work, they don’t turn the lettuce and cucumber purple.
We shall certainly grow this beetroot again, alongside more prolific varieties. And Chioggia? Watch this space.