SOW & TRANSPLANT BEETROOT FOR BURGERS & SALADS
Can you ever plant too much beetroot? I don’t think so. It’s such a versatile vege, being useful (and delicious) at every growth stage. Beets can be sown thickly for snipping as microgreens or gourmet salad leaves, or plucked after 8–10 weeks to roast whole or grate raw into salads. Or you can leave them in the ground all summer then boil, peel, slice and preserve hamburger-sized slabs in jars.
To preserve beetroot, make a simple pickling solution from 1 cup malt vinegar, 1 cup water and