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Beetroot 'Candy Stripe' is a beautiful deep-pink skinned, stripy pink and white fleshed beetroot with a sweet flavour. It looks spectacular in salads.
Try grating it raw - so you really see the stripe. Cooked it turns a brilliant pink, fabulous in contrast to the purple and orange on the plate. The dark green leaves are mild in flavour too - and great for adding to salads or as a steamed side vegetable dish.
- Easy for beginners
|Variety:||Beetroot 'Chioggia' (syn. 'Candy Stripe', Heirloom Italian variety)|
|Type:||Hardy Annual||Site:||Full sun or partial shade. Beetroot prefer light, sandy soil.|
|Sowing:||Soak seed in warm water for half an hour before sowing. Direct sow every 3-4 weeks from March to July (under cloche until frost threat has passed). Sow thinly, 5cm apart in rows 30cm apart.|
|Final Thinning/Planting Distance:||Thin to 10cm between plants||Care tips:||Water well to ensure roots are moist. Plant in weed and stone-free ground.|
|Harvesting:||June - October. 8-10 weeks from spring sowing. Pick earlier for small golf ball size. To harvest pull alternate plants down the row, in effect thinning, to leave room for remaining beetroot to develop. Remaining roots will enlarge and store for winter.||Cooking Notes:||Cut the tops off before cooking, as this helps to lock in the nutrients. Cook whole, and then peel the skin to maintain the colour. Tops can be eaten at 5-8cm tall in salads.|