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Beetroot of Chioggia

Beetroot of Chioggia

• Position: full sun or partial shade
• Soil:tolerates most
• Rate of growth:average
• Hardiness: full hardy
  
  
  A wonderful variety from the Venice region. It produces early, large, round red roots with alternate white and red stripes on the inside. It looks really pretty on the plate and has tasty sweet flesh. When cooked it fades to a light pink and the young leaves can be eaten like spinach. This is an easy edible plant that thrives in almost any situation.
  
  
• Growing Instructions:

  This variety does tend to bolt (go to seed) if sown too early so try to be patient
  Sow inside - March to June and plant out when seedlings have developed their first true leaves
  Sow outside - April to June
  Sow 15cm deep in 2.5cm drills. Space lines 15cm apart.
  Plant them 15cm apart - it is a little too close, but when grown like this, the roots will push each other apart to produce a clump of small tender beets.
  
  Harvest - May to August