Below is a quick guide to help you choose between yellow/golden beetroot, white beetroot, and classic red beetroot, plus Chioggia’s candy stripes. All notes reflect the varieties we currently stock.
What it is: Bright yellow roots with a sweeter, less earthy flavour than red types; leaves can be taken young like spinach.
Best for: Roasting, salads, and pickling where you want colour without red staining.
Why choose it: Easy to grow, attractive on the plate, and a good gateway beet for those who find reds too earthy.
What it is: Ivory-white roots with a light, delicate flavour; does not bleed when cooked or sliced.
Best for: Salads, roasting, and dishes where you want beet sweetness without colouring.
Why choose it: Clean prep (no red stains) and tender texture; greens are also tasty when steamed or sautéed.
What it is: Classic deep-red, round roots on a plant bred to resist bolting, making it reliable for early sowings.
Best for: All-round kitchen use—boiling, roasting, pickling.
Why choose it: Consistent results for UK growers; bolt-resistant and suited to early sowings.
What it is: Deep-red, globe-shaped roots with smooth skin and a sweet, tender flavour.
Best for: Bulk cropping, uniform slices, good storage.
Why choose it: High disease resistance and ease of growth—ideal for maincrop reliability.
What it is: Long, uniform, cylindrical roots that are exceptionally easy to slice into even rounds; stays tender.
Best for: Roasting sheets of even coins, batch pickling, and making the most of narrow beds and troughs.
Why choose it: Very easy to grow; efficient use of row space; praised for texture and slicing qualities.
What it is: Italian heirloom with pink-and-white concentric rings; sweet, mild flavour that’s less earthy than standard reds.
Best for: Raw salads (to show off the rings), roasting, and pickling.
Why choose it: Eye-catching presentation and a flavour profile many children and beet-skeptics enjoy.