Red Beetroot Nobol plugs - Beta vulgaris

The 'Nobol' red beet is an improved variety of the Globe type, producing beautiful round and fleshy roots with smooth skin and dark red, homogeneous and sweet flesh. It is a vigorous and productive variety. Beetroots are consumed cooked (in salads, mousses, verrines...) or raw, grated and mixed with other raw vegetables. The plants of this variety are planted from April to June, after the last frost, for a harvest from July to October.

The beetroot is a root vegetable from the Chenopodiaceae family. Usually consumed cooked and cut into cubes, beetroot can also be used in mousses or verrines. Raw, it can be grated and mixed with other raw vegetables. As for the dark red, veined leaves are deliciously prepared in a mesclun or like spinach. There are many varieties of beetroot, producing vegetables with round, elongated or flat shapes and often red but sometimes yellow, pink or white.

In the vegetable garden, beetroot thrives in sunny or semi-shaded exposures. It likes fresh, well-drained and moderately rich soils.

Harvesting: Beetroots are harvested when the root is large enough (about 10 cm (4in)), from July onwards and as needed until October.

Storage: Harvest the beetroots and let them dry on the ground in the sun for a day. Cut the leaves 1 cm (0in) above the collar, brush the beetroots if necessary, and store them in a cool and dark place, ideally under a layer of dry sand. Beetroots are perfectly suited for long-term storage.

Gardener's tip: Beetroots like the company of lettuces, onions, and cabbages. However, they do not appreciate being near leeks or spinach.