Ideal for early sowings as they mature quickly, producing unusual flatter roots with deep red flesh and a sweet flavour.

Prepare a seedbed to produce fine tilth, eliminate weeds and incorporate a handful of general fertiliser. To speed seed germination, soak seed in tepid water overnight before sowing. For earliest crops sow seeds thinly under fleece or cloches in early spring.

For main sowings sow from late March to July, 13mm deep, in rows 30cm apart, placing 3 seeds per station 5cm apart for small roots, 10cm apart for larger roots. Cover seeds lightly with soil, firm gently and water if soil is dry. When seedlings have 2-3 leaves, thin to 1 plant per station, removing the weakest plants.

Continue to water as necessary and keep free of weeds.

Serving suggestion - Roasted Beet Crostini. Use medium sized roots, wrap in foil, bake till tender. Cool, peel and dice. Add olive oil, balsamic vinegar, chopped rosemary. Brush Italian bread slices with olive oil, top with beetroot mixture, grill and serve.