Beetroot Avalanche
Beetroot Avalanche is an All-America Selections winner that is prized for its wide adaptability, excellent disease resistance, and superior uniformity. Plants are reliable producers of round, white beetroots reaching 5-8 cm in diameter.
White beetroots are excellent for eating raw in salads or for boiling, roasting, canning, or pickling. And they do not bleed when cooked. A dual-purpose crop, they have delicious leafy greens, which are even more nutritious than the roots and are especially tasty sautéed.
Sow – Mid September to early March (cool climate)
Spacing – 10 cms apart, I multi sow 3 seed to a hole and water well as they grow. If keeping the water up is difficult, thin to 1 plant. Add Boron to watering can upon planting helps in Tassie soils.
Beets were domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans. By the Roman era, it is thought that they were cultivated for their roots as well.
From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of “garlic-breath”.
During the middle of the 19th century, wine often was coloured with beetroot juice
