In Indian cuisine, beetroots are celebrated for their versatility and vibrant colour. They are often used in a range of dishes, from salads to curries. A popular preparation involves cooking beetroot with spices, onions, and tomatoes, resulting in a flavourful, savoury dish. Beetroot can also be grated and used in salads, offering a crunchy texture and earthy taste.
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For a lighter option, beetroot is sometimes used in soups or as a side dish, often paired with yoghurt or rice. The vegetable's natural sweetness makes it an excellent ingredient for both savoury and sweet recipes, such as beetroot halwa—a rich dessert made by slow-cooking grated beetroot with milk, sugar, and ghee.
Beetroots thrive in well-drained, loamy soil with ample sunlight, making it suitable for various regions across India. The key to successful cultivation lies in providing consistent moisture without overwatering, as beetroots are sensitive to waterlogged conditions. Incorporating organic matter into the soil enriches it, fostering robust growth and flavourful roots.
Selecting the right beetroot variety is crucial for successful cultivation. In India, varieties such as Detroit Dark Red, Chioggia, and Bulls Blood are popular. Each has its unique characteristics, like colour and size, but all are well-suited to the Indian climate. Opt for varieties that are known to perform well in your specific region. Here are some tips that will help.
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Soil Preparation
Loamy or sandy soil is ideal for beetroots. Heavy clay soils should be amended with organic matter to improve drainage. They prefer soil that is rich in organic matter. Choose a location that receives full sunlight for at least 6-8 hours a day. Beetroots need plenty of light to develop properly.
Before planting, loosen the soil to a depth of 12-15 inches. Mix in compost or well-rotted manure to enrich the soil. This helps in better root development and improves soil fertility.
Planting Beetroots
Beetroots can be grown from seeds or seedlings. In India, beetroot can be grown in various seasons depending on the region. Generally, the best time to plant is during the cooler months—September to March in most parts of India. In tropical areas, it can be grown during the cooler part of the year or in the monsoon season.
Sow seeds directly into the garden bed or into seed trays. Space seeds about 1 inch apart and plant them 1/2 inch deep. For a continuous harvest, sow seeds every 2-3 weeks.
If starting with seedlings, transplant them when they have at least two true leaves and the soil temperature is suitable.
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Caring For The Beetroot Plant
Consistent moisture is essential for beetroot growth. However, overwatering can lead to root rot. Water at the base of the plants to avoid wetting the foliage, which can lead to fungal diseases.
Before planting, incorporate a balanced fertiliser into the soil. As the beetroots grow, side-dress with compost or a nitrogen-rich fertiliser if the growth appears slow or the foliage is yellowing. Avoid over-fertilizing with nitrogen, as this can result in excessive leaf growth at the expense of root development.
Common pests include aphids, leaf miners, and beetroot weevils. Use organic pest control methods such as neem oil or insecticidal soap. Regularly inspect the plants for signs of pests and diseases.
Keep the garden bed free of weeds, especially in the early stages of growth. Weeds compete with beetroot plants for nutrients and water. Beetroot plants should be thinned to ensure they have enough space to develop properly. Thin seedlings to about 2-4 inches apart when they are 3-4 inches tall. This helps in producing larger, well-formed roots.
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Harvesting Beetroot
Beetroots typically take 8-12 weeks from planting to mature. Check the size of the roots regularly. Gently pull up the beetroots by grasping the base of the leaves and lifting them from the soil. Avoid damaging the roots during harvesting.
Store beetroots in a cool, dry place. They can be kept in the refrigerator for several weeks. For long-term storage, they can be canned or frozen.
Cutting And Cooking Beetroot
To cut and cook beetroot, start by trimming the greens and the root end of the beetroot. Rinse the beetroot thoroughly under cold water to remove any soil. For cutting, peel the skin using a vegetable peeler, then slice the beetroot into your desired shape—whether cubes, slices, or wedges—depending on the recipe.
For cooking, you can choose from several methods. To boil, place the cut beetroot pieces in a pot of salted water and cook until tender, which usually takes about 30-45 minutes. To roast, toss the beetroot pieces with olive oil, salt, and pepper, and roast them in a preheated oven at 200°C for 25-35 minutes until they are fork-tender and caramelised. For steaming, place the beetroot pieces in a steamer basket over boiling water and steam for about 20-30 minutes.