[shokkyy]

I've never really been too bothered with beetroot because I don't like it pickled and hate the way it stains everything else on the plate. But this year I tried some golden beetroot as an experimental veg in my tunnel and I absolutely love it. The roots are nice enough, roasted or sauted, and no colour leakage at all. But the best thing about them is the leaf, which is the nicest leaf veg I've ever eaten. I was expecting it to be like spinach, and 've never liked spinach much because I've always found it rather mushy and unpleasant in texture, without much taste to compensate for that. But this beet leaf is really nice, and it's one of the easiest crops I've ever grown. I just might have to sow a big batch to go in my tunnel through the winter. I can't imagine the leaf would freeze or dry very successfully though, which is a pity.

[thestens]

Thanks for the advice sounds a nice crop, have you any seed name/variety names  so we are all ready for next year?

[grinling]

There's a white beetroot which also doesn't stain. It is also very nice as a moist chocolate cake.

[AlaninCarlisle]

Try Chiogga, an Italian beetroot with pink and white striped flesh just like an old-fashioned gob-stopper. We've grown it for years now and love it

[shokkyy]

Try Chiogga, an Italian beetroot with pink and white striped flesh just like an old-fashioned gob-stopper. We've grown it for years now and love it

That looks interesting. Does it leak colour? And is the leaf good on that too? It seems to be listed primarily for use in salads and I've never tried eating beet raw. Maybe I should try growing some leaf beet, which I've never done before, because I liked these leaves much better than chard or kale or cabbage, and so much faster and easier to grow than cabbage. Presumably the leaf tastes much the same from all varieties of beet?

Thestens - the variety I've grown is called Golden Detroit, bought from Premier Seeds on ebay. The roots are very nice cut into chunks and roasted in oil with a bit of garlic and thyme.

Good veggie growing day today - had a wonderful meal with roasted new spuds (sacrilege, I know), beetroot, baby carrot, with beet leaf greens, followed by raspberry and loganberry crumble (food of the gods), all from my garden. What I like most about growing veggies is I keep finding food I love that I never knew existed and couldn't buy in shops

[compostqueen]

I would revisit spinach if I were you as you're missing something if you think it's just mushy. 
Spinach is a more refined version of leaf beet. There is a spinach for every season so don't pass it off without a second glance 

[allotmentann]

I am glad that you posted this Shokkyy as I have always felt exactly the same about beetroot, like the taste but can't put it on a plate with anything as the pink staining puts me off everything else! I had been wondering whether the other colours would have the same problem (although to be honest even if they did, they would probably not be as off putting as that bright pink!). So I have been thinking for a while now of trying different varieties.  You have made up my mind to try them.

[AlaninCarlisle]

No staining whatsoever with the Chiogga beetroot and leaves are good too.

[allotmentann]

I am really looking forward to trying them now

[shokkyy]

Not only have I discovered I really like the golden beets, but now I've got two more new things to try as well - chioggia and leaf beet

Can anyone tell me if leaf beet would be better outside or in my tunnel? My golden beet is in the tunnel and doing well in there. And am I right in thinking leaf beet is similar to chard, in that it's biennial, one sowing per year, and stands through winter? And how many plants would I need to feed two people?

With all the nice easy leaf crops I'm discovering (leaf beet, chard, kales) it's making the brassicas seem far too much work for not many meals.