Beetroot is one of those garden heroes that makes you feel like a pro, even if you’re still figuring out the whole green thumb thing.

It’s super easy to grow, doesn’t need much fuss, and rewards you with earthy, jewel-toned roots you can roast, pickle, or toss fresh into a salad. If you’re looking to start growing your own veg, beetroot is a great place to begin. 

Here’s how I grow beetroot in my garden—and how you can too:

Find the perfect spot

Beetroot loves the sun, but too much heat can dry things out quickly. I’ve found that planting in a spot with gentle morning sun and a bit of afternoon shade gives the best results without needing to water constantly. Full sun works too, but just be ready to water more often. 

Prep your soil properly 

Before sowing, I like to loosen the soil to a depth of around 30cm and rake out any stones or debris. Beetroot roots are tender and need space to expand without bumping into obstacles. The soil should feel light and crumbly, not heavy or sticky. If your soil’s on the clay side, mix in some compost to improve the texture. 

Read more:

Time to sow

Beetroot seeds are quite hardy. I plant them in neat rows, leaving about 30cm between each row. Pop them into the soil around 3cm deep and cover them gently. Keep the soil moist (not soaked) until the little shoots start to show. 

Once the seedlings reach about 5cm tall, you’ll need to thin them out. It’s a little heartbreaking at first, but necessary. For round (globe) varieties, aim for 10cm between each plant. If you’re growing the longer, carrot-shaped types, give them about 15 cm. 

Pexels

Patience and harvest time 

Round beets are usually ready when they reach about 7.5cm in diameter. The long ones take a bit longer—harvest them when they’re roughly 15–20cm in length. To lift them, I use a small trowel to gently loosen the soil underneath, being careful not to nick the roots. Damaged beets won’t keep as well.  

I like to mulch around my beetroot plants to help retain moisture and keep weeds down. And while beetroot doesn’t need much feeding, a sprinkle of organic fertiliser every few weeks keeps them happy. 

There’s something truly satisfying about pulling up your own beetroot from the ground, especially when you’ve grown it from seed.

Whether you roast it with olive oil and herbs or pickle it for later, homegrown beetroot is a flavour-packed reward that’s well worth the little bit of effort.

ALSO SEE: THE ROOT OF THE MATTER

The root of the matter: Dishing the dirt on beetroot

 Images: Pexels