Beetroot ‘Detroit’ Seeds – Early Sweet Globe by Franchi Seeds

An early, reliable globe-rooted beet producing smooth, round roots with deep red, tender, sweet flesh. Fine texture and juicy consistency make it ideal for roasting, boiling, pickling or using raw in salads. Well suited to the Irish climate; sow March–June. Contains natural sugars — people with diabetes or glucose‑related conditions should follow personalised medical advice.

🌱 Sowing information
Sow from late March to June in fine, stone‑free soil. Make shallow drills 2 cm deep and 30 cm apart; sow seeds 3–5 cm apart, cover lightly and water. For earliest crops, use cloches or fleece. Pre‑soaking seeds can speed germination.
☀️ Light exposure
Prefers full sun but tolerates light partial shade. In Ireland, a bright, well‑drained bed ensures good root shape and colour.
💧 Water needs
Keep soil evenly moist, especially during germination. Avoid drought followed by heavy watering to prevent splitting. Mulching helps retain moisture and suppress weeds.
🌡️ Germination temperature & time
Germinates at 7–10 °C, usually emerging in 7–14 days. Late‑March sowings typically match suitable soil conditions.
📏 Plant spacing & final size
Thin seedlings to 8–10 cm apart, with 25–30 cm between rows. This spacing supports uniform, well‑coloured roots.
🌼 Harvesting notes
Harvest baby beets at golf‑ball size or allow to reach 5–7 cm for fuller roots. Lift gently, twist off leaves to reduce bleeding, and store in a cool, dark place or process promptly.

Bullet Technical Data
• 🌱 Sowing depth: 2 cm
• 📅 Planting months (Ireland): March–end June
• ☀️ Light: Full sun to light partial shade
• 🌡️ Germination: 7–14 days at 7–10 °C
• 📏 Plant height: 25–40 cm foliage; 5–7 cm roots
• 🪴 Spacing: 8–10 cm plants; 25–30 cm rows
• ⏳ Days to maturity: 50–70 days
• 🧪 Seeds per packet: approx. 480

Tips & Tricks for Growing  
Choose a sunny, stone‑free bed and avoid freshly manured soil to prevent misshapen roots. Sow short rows every few weeks from March to June for continuous harvests. Thin carefully to avoid overcrowding.
Water steadily in dry spells and remove weeds early. Young leaves can be picked sparingly for salads without affecting root growth.

Garden-to-Table Recipe (for 4 people)
Roasted Beetroot Detroit with Balsamic & Herbs
Ingredients (for 4 people)
• 600–700 g ‘Detroit’ beetroot, cut into wedges
• 2 tbsp olive oil
• 1–2 tbsp balsamic vinegar
• 1 tsp chopped thyme or rosemary
• Salt and pepper
• Goat’s cheese or feta (optional)
• Rocket or mixed leaves

Method  
1. Preheat oven to 190 °C.
2. Toss beetroot with oil, herbs, salt and pepper; spread on a tray.
3. Roast 30–40 minutes, turning once.
4. Add balsamic in the final 5–10 minutes to glaze.
Serving suggestions & variations
Serve warm over rocket with crumbled cheese. Variations include toasted walnuts, orange segments or cooked lentils for a heartier dish.