beetroot in rich soil

 Does anyone have experience with growing beetroot (Derwent Globe) in
soil which has just had a lot of sheep and cow manure added to it?

I have warned here of problems with growing carrots in such soil, but
have no experience with beetroot in such conditions.  I'm wondering
whether they are likely to develop mostly tops at the expense of the
root?

Wishing a Merry Christmas to all the aus.gardens regulars; likewise to
our casual visitors.
--
John Savage                (my news address is not valid for email)

 
I seem to recall that beetroot is one root veg that doesn't mind rich soil.
Even if you do get more tops than bottoms, the tops can be used as a green
vag, so not a lot lost there.  There's always Mr Edgells if push comes to
shove.

 We haven't had a problem so far, and we put in a lot of horse and
sheep manure this year - except they get big very fast. So you cannot
put off harvest unless you want bloody big beetroot.

We are playing with the recipe in which to pickle them. A friend also
roasts them with the beef - we didn't think much of that the one time
we tried.

Cheers

Linda B
** Posted from http://www.teranews.com  **

 On Sat, 20 Dec 2008 16:36:07 +1100, LindaB wrote:


We find them best quartered or halved, a little oil or dripping, and
roasted with lamb or chicken. Better still, chop up the leaves and stems
and put them under the animal to steam while everything roasts - they
come out very tasty with the dripping and gel through them :)

For pickling, are you cooking up with vinegar or lacto-fermenting them?
For cooking, I hear that you cook with the skins on and then slip them
off to chop and bottle, is that right?

I have yet to grow them myself though, so am reading this thread with
interest!
--
Ross McKay, Toronto, NSW Australia
"Let the laddie play wi the knife - he'll learn"
- The Wee Book of Calvin

 On Sun, 21 Dec 2008 10:17:18 +1100, LindaB wrote:


Thanks, very interesting to see the different methods. Your beloved's
method is the one I've read in several places. Leaving the "pigtail" and
the skin in place is to stop all the red bleeding out, IIRC. I look
forward to trying all of this sometime, and also comparing to a simple
lactic-acid ferment.


Books tend to go higher on both acid and salt than traditional recipes,
and I reckon it must be out of concern for lawsuits - e.g. when some
plonker par-boils dirty beetroot and packs it into jars, the higher acid
and salt will provide extra protection against pathogens :)


And I thought I liked my beetroot...

cheers,
Ross.
--
Ross McKay, Toronto, NSW Australia
"Nobody ever rioted for austerity" - George Monbiot