Guide
Harvesting beetroot at the right size
Beetroot is ready earlier than most growers expect. Left too long, roots become woody and the flavour coarsens. Size is the main guide, not time.
When to harvest
Beetroot is best harvested when the root is 5–8 cm across - roughly the size of a golf ball to a cricket ball. At this size the flesh is tender and sweet. Larger roots are still edible but the texture becomes coarser and the earthy flavour intensifies. You can start picking the largest from a row while leaving smaller ones to grow on.
How to check size without lifting
Gently brush soil away from the shoulder of the root at ground level. The top of the beetroot is usually visible and you can judge the diameter without lifting the whole plant. This avoids disturbing roots that are not ready.
How to lift
Grip the leaves close to the root and pull with a twisting motion. If the soil is firm, loosen with a trowel first. Do not pull on the stem tip - it breaks easily and the root then bleeds during cooking. Twist the leaves off 3–4 cm above the root rather than cutting - cutting causes more bleeding when boiled.
Leaving in the ground
Beetroot tolerates light frost and can be left in the ground through autumn in most climates. This is a good storage strategy - the ground keeps them in better condition than refrigeration for several weeks. In areas with hard winters, lift before prolonged hard frost and store in boxes of barely damp sand in a cool shed.
Using the leaves
Young beetroot leaves are edible and nutritious - use them as you would spinach or chard. Remove a few outer leaves from each plant without stripping it bare. As the roots develop, the lower leaves become tougher but are still fine for cooking.
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