Beetroot-Bull’s Blood

Bull’s Blood Beetroot, named for it’s dark red almost purple leaves and stems and juice the same deep red as blood with pink and red interior zoning, is a root vegetable that can be grown in a variety of climates and is relatively easy to cultivate. It has a high nutrient content and is extremely versatile for cooking.

Difficulty: Easy

Soil: Well-draining soil free of rocks and debris.

Sowing: Year Round

Germination: 7-14 days

Days to Maturity: 60-65 days

Position: Full sun

Spacing: 10 x 30 cm apart

Sow Depth: 10 mm deep

Height: 20-60 cm

Growing notes:

Beetroot is one of the easiest vegetables to grow. Preferring light, well-draining soil. Sow the seeds directly into the ground outdoors or in containers. There is no specific pest or disease that affects bull’s blood but be sure to weed the area around beets regularly to ensure that the roots are not being crowded out, allowing them to grow with enough space. Beetroot requires consistent watering throughout so be careful to not let the soil dry out completely. Bull’s Blood baby leaf tops can be harvested within 35 days by cutting off the more established leaves while leaving the smallest to grow further and the roots after 60 days by pulling them whole from the soil. A good tip is to only harvest every second plant at the baby beetroot stage as the beet is more flavorful when harvested at a smaller size and then have the remaining plants grow to full size.

Uses:

Primarily used as a culinary vegetable as all parts of the beet plant are edible. The leaves can be eaten raw in salad’s or as garnish or cooked like spinach. The roots can also be eaten raw, shredded or sliced in salads, or they can be steamed, roasted, boiled, or fried. Bull’s blood beetroot is high in potassium, fiber, vitamin A, folic acid, and calcium.

Origin:

Beetroot originates from Northern Africa and Western Asia and was used as a food plant for at least 2000 years. It was in the 17th century that the red beetroot became the main type in Europe and then the bull’s blood variety was created by Kees Sahin in the Netherlands, using what is considered to be the oldest beet still in existence, Crapaudine, the French heirloom variety.