Orange-pink on the outside, an appealing 'bullseye' combination of rosy-red and white on the inside, which fades to soft pink when cooked. Sweet, tender and succulent with lustrous dark green leaves and ruby-red stems.

Sow from spring to early summer very thinly in drills 3cm (1in) deep in rows 30cm (12in) apart.

When the seedlings are large enough to handle thin them out gradually to 15cm (6in) apart.

The later thinning will be large enough to use in the salad. Pull the beetroot when the roots are 4cm (1½in) in diameter or larger. The smaller the root the better the quality. In mid autumn lift the remaining roots twist off the tops and use or store in a clamp as you would potatoes.