When you can start seeing the root, you will have a good idea of its size. The beetroots are ready to harvest when they are approximately the size of a small orange; too large and they won't be as tasty. Do this by holding the top and leveraging the root up with a fork-like tool or spade. Generally they're ready around 8 weeks after sowing, or when the veggie reaches 2.5cm (1 inch) in diameter. Many people harvest alternately, picking out some of the beetroots now and leaving others to develop to full maturity. This allows the others to grow bigger more quickly. The ones with a diameter of about 7.5cm (3 inches) usually have the best flavor. If desired, you can leave some beetroot in the soil until next spring, but you will need to protect it. Cover it in a heavy mulch of hay or straw. Provided the winter cold doesn't go below -18ºC/0ºF, this should allow you to remove the protective layer of straw and dig up more roots through winter. Be aware that this can cause the beetroots to develop a woody texture. Do not cut off the leaves; instead, remove them by twisting about 5cm (2") above the crown. This will help prevent bleeding, which takes away from the flavour and colour of the beet. This doesn't mean you should throw them away, however. The tops can be saved, cooked, and eaten like spinach. Believe it or not, they usually have loads of flavour. Root vegetables store well, making them ideal for winter stocking up. Beetroots can be stored layered in sand in wooden boxes in a frost-free, dry environment. To do this, take a container and line the bottom with 5 cm (2 inches) of sand. Place in a layer of beets. Then, repeat until the container is full. The sand keeps them from sprouting and keeps their flavours fresh.
احصد كمية من النبات. اترك بعض الخضروات في التربة إلى الموسم. كن حريصًا على الجزء العلوي. خزِن للاستهلاك اللاحق.