Description

Beetroot ‘White’ has white skin and white flesh. The flavour is sweeter, less earthy and milder than red beetroot. There is no need to peel – the skin is edible. White beetroot does not stain like red beets.
The leaves are edible; eat young leaves raw, cook older leaves as spinach, or use in green smoothies.
Soak seed overnight before sowing.
Beetroots are the same species as silverbeet and chard; they can all be cross-pollinated with each other. Being biennial, they set seeds in the second year. If collecting seed, ensure that only one variety is flowering. However, beets are wind pollinated and need more than one plant of the same variety for pollination. For best results, hand‑pollinated early in the morning when flowers are wide open.