Soil — How to Grow
Each beetroot 'seed' is a corky cluster that produces multiple seedlings — thin to the strongest single seedling at 10cm spacing as soon as they appear. Sow direct in shallow drills from March, watering regularly to prevent bolting in dry conditions. Harvest golf-ball-sized roots for the best flavour; larger roots become woody. The leaves are edible as a spinach substitute when young.
Space plants 10cm apart
Watch Out For
Varieties (4)
Regional Growing Guides
Uk
Sow
Mar, Apr, May, Jun, Jul
Harvest
Jun, Jul, Aug, Sep, Oct
Smoke — In the Kitchen
Beetroot is a versatile root vegetable with an earthy, sweet flavour that deepens when cooked. On the BBQ, beetroot develops rich caramelisation and a smoky undertone that enhances its natural sweetness. Its dense texture holds up well to grilling or roasting over fire, making it an excellent choice for adding depth to your BBQ spread. When cooked properly, the skin chars slightly, which can be peeled away to reveal tender, vibrant flesh inside. This contrast of textures and flavours makes beetroot a standout ingredient for fire-cooked dishes. When selecting beetroot, look for firm, smooth bulbs with deep colour and fresh, crisp leaves if still attached. Avoid any that are soft or have blemishes, as these indicate age or poor storage. Smaller beets tend to be sweeter and more tender, while larger ones can be earthier and more fibrous. Store beetroot in a cool, dark place or in the fridge wrapped loosely in paper to maintain freshness for up to two weeks. For cooking, slice beetroot into thick rounds or wedges to ensure even cooking over the BBQ. They can be grilled directly on the grates or wrapped in foil to steam and soften. Finish with a drizzle of vinegar or a sprinkle of fresh herbs such as thyme or parsley to balance the sweetness and add brightness. Beetroot pairs beautifully with hearty proteins and creamy, fatty elements like goat’s cheese or avocado, making it a well-rounded addition to any fire-cooked meal.
Prep
No need to peel before grilling — skin protects during cooking and peels off easily afterwards. Wash well and trim tops. Halve large beetroot.
Cook
Wrap in foil with a splash of vinegar and a knob of butter. Place in embers or indirect heat 40–60 minutes until a knife slides through. Peel while warm. Alternatively: slice into rounds and char direct, 4–5 minutes per side.











