A Victorian variety of beetroot bred by the old American seedhouse Burpee. As its name suggests, the roots are orange-yellow in colour and turn to a deep golden yellow when cooked with the added bonus that it doesn't bleed and stain like conventional beetroot.
Best eaten when between golf ball and tennis ball size, they maintain a good flavour and texture when larger.
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.
- Sow February to April, preferably in module trays; this is a cluster seed so multiple seedlings will emerge.
- Plant out after hardening off 4" (10 cm) apart in rows 12" (30 cm)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.
Soil Temperature: 50-85°F
Planting Depth: 1/2"
Germination: 5-10 Days
Sun/Shade: Partial Sun
Spacing After Thinning: 2"-4"
Zellajake Farm and Garden: "Seeds for all your planting needs" since 2013