I love beetroot, either cooked or raw, thinly sliced into salads. Goats cheese, beetroot and pine nuts are pretty much an all year staple for me.
This “Bulls Blood” variety has been particularly good, growing without any fuss. It also adds a stunning end-of-season red-brown colour to the garden. It’s a heritage variety, first introduced in 1840, so has stood the test of time.
I’ve just read that, as a winter crop, the leaves turn an even more vivid purple in cold weather… there’s just enough time to plant some seeds before the end of September. Better get my skates on!