Red Beetroot Seeds

Red Beetroot (Beta vulgaris) is the classic table beet prized for its smooth, deep-crimson roots and sweet, earthy flavour. The tender flesh roasts, boils or grates beautifully into salads, while the young leaves can be cooked like chard. Heirloom lines such as the Egypt-named 'Crosby Egyptian' (about 55-60 days to maturity) and 'Flat of Egypt' have long thrived here. Note this is table beetroot, not the industrial sugar beet (بنجر السكر).

Planting

Beetroot is a cool-season crop, so sow in the Egyptian cool window from late September/October through February-March. Set the corky seed clusters 1.3-2.5 cm deep in an open, sunny spot. Germination takes about 7-14 days; aim for soil at 13-24 C, since soil above 27 C reduces germination and heat above 20 C triggers bolting. Each cluster yields several seedlings, so thin while young to 7.6-10 cm apart, with rows 30-46 cm apart.

Fertilizing

Beets are moderate-to-heavy feeders. Side-dress with a nitrogen fertilizer (21-0-0) about six weeks after emergence to support steady root growth. Ensure adequate boron for proper roots, as a deficiency causes black, sunken internal spots; however, never band boron fertilizer directly beneath the seed, as it can severely burn seedlings.

Care

Water regularly and uniformly, especially through the first six weeks of establishment, with drip irrigation preferred. Avoid drought, which causes bolting, and excess water, which favours leaves over roots. Watch for beet leaf miner, flea beetles, leaf spots, root rots and downy mildew. Harvest roughly 50-80 days from sowing when roots reach about 4-7 cm across; larger roots turn woody.