Your comments and tips

05 Jun 09, coastie (Australia - temperate climate)

Carol, you certainly can eat the beet tops. They are a little tougher than silver beet, but taste good.

Reply or Post a new comment

02 Jun 09, Barb (Australia - sub-tropical climate)

Hi Carol, Yes you can definitely eat beetroot leaves! They're a bit like red silverbeet. I like to steam them like spinach, or cook them like Asian greens.

Reply or Post a new comment

29 May 09, Carol (Australia - temperate climate)

I am growing beetroot for the first time and I was wondering if the leaves can be eaten?

Reply or Post a new comment

30 Apr 09, Deboracadbra (Australia - cool/mountain climate)

I have to strongly agree with all the roasted beetroot folk. A truly devine way to enjoy beetroot, I don't bother peeling them just top and tail them, good splash of quality olive oil, sea salt and freshly ground pepper and you're away. If you do too many like I do, they are fabulous cold in a salad with say goats milk cheese, greens and roasted kumera.....ah delish.

Reply or Post a new comment

15 Apr 09, Lemvis (Australia - cool/mountain climate)

Hi everyone. Was wondering with forono beetroot, how thinly can i space them in my rows to get maximum yeild?

Reply or Post a new comment

13 Apr 09, Helen Freeth (Australia - cool/mountain climate)

Something eats the seeds here I have some brilliant beetroot growing but I planted a whole row and there`s only a few left. What is it?

Reply or Post a new comment

11 Apr 09, Vincent O'Hara (Australia - cool/mountain climate)

I want roots to be about2.5 inch diameter. How?

Reply or Post a new comment

30 Mar 09, Nigel` (Australia - temperate climate)

I am a huge beetroot fan. One tip is to roast them off at around 180 (non fan forced) for as long as it takes for a skewer to easily penetrate them (depends on the size of the beet), tossed with salt, pepper, good olive oil, and balsamic (as per Kay's suggestion). When they are done, use a really sharp mandolin to slice them as thin as possible (you'll see why it needs to be sharp when you do it) so they are almost transparent (carpaccio like). Use some of these as a base for some thinly sliced protein (if you like), with some goats cheese and a pan jus (you can do the reduction in the pan with some shallots, beetroot juice, wine and stock - mix and match to your taste). Finish with some flat leaf parsley and seasoning.

Reply or Post a new comment

08 Mar 09, Tamera (Australia - temperate climate)

I cooked beetroot only yesterday. I brushed them lightly with olive oil, added salt/pepper and wrapped them in aluminim foil. I cooked them in the oven for 55 minutes on 200 C. When ready I allowed them to cool, peeled and sliced them ready for salad. Beats canned beetroot anyday!

Reply or Post a new comment

27 Jan 09, ken (Australia - sub-tropical climate)

when can you ( tell ) beetroot is ready to pick ???

Reply or Post a new comment