A flattened, deep purple-red root with tender, juicy crimson flesh, topped by green leaves veined in burgundy: ‘Flat of Egypt’ is an old, early beetroot (Beta vulgaris) grown for summer eating, raw or cooked. Give it fresh, light, deep, humus-rich soil in full sun and it rarely bolts.
| Latin name | Beta vulgaris |
|---|---|
| Common | Egyptian red beet, Crosby |
| Family | Chenopodiaceae |
| Type | Root vegetable |
| Height | 12 to 16 inches (30 to 40 cm) |
| Planting distance | 8 inches (20 cm) |
| Exposure | Sun-loving |
| Soil | Fresh, light, deep, humus-rich |
| Planting | Early spring to midsummer |
| Harvesting | Midsummer to mid-autumn |
It produces a medium-sized, smooth, flattened root with a deep purple-red color that’s visually stunning. You’ll find its flesh to be both tender and juicy with a rich, red color! The Egyptian red beet’s green leaves have burgundy veins that are magnificent.
This red beet variety rarely goes to seed. Easy to grow and very resilient, enjoy heirloom red beets of Egypt either raw or cooked, whatever tickles your fancy!
→ Note: there are three main sub-varieties: Flat of Egypt, Round of Egypt, and Crosby Egypt. They’re very similar in how to sow, grow, and care for them.
Get your Egyptian red beet seeds in the ground during spring. It’s a good idea to stagger your planting from early spring to midsummer. You’ll have a longer harvest season, stretching all the way from midsummer to mid-autumn.
This beet variety loves fresh, light, deep soils rich in humus. But steer clear of rocky and limestone-packed soils.
If you’ve started your beets under shelter, transplant them when they display 5 leaves, no later.
→ Once the tiny plants sprout, usually within 7 days, thin them out to only keep a particularly vigorous plant every 8 inches (again, 20 cm).
Each stage of this early beetroot has its own moment and its own gesture. Use the table to see at a glance when to act and what the job actually involves.
| Stage | When | What to do |
|---|---|---|
| Sowing | Early spring to midsummer, staggered | Sow direct in open ground, 3 to 4 seeds every 8 inches (20 cm), ¾ inch (2 cm) deep, rows 12 inches (30 cm) apart |
| Thinning | About a week after sowing, once seedlings show | Keep one vigorous plant every 8 inches (20 cm) |
| Transplanting | Late winter to early spring sowings raised under cover | Move them out at the 5-leaf stage, never later, lifting all the soil with the plant |
| Harvesting | Midsummer to mid-autumn, before the first frosts | Lift on a sunny day and let the roots cure on the ground |
| Storing | Late autumn through winter | Trim root tips and leaves, brush clean, layer in sand-filled crates in a dark, dry room at a steady temperature |
Sown in several goes rather than all at once, the same variety will feed you from midsummer right through to mid-autumn.
Growing the red beet of Egypt is a among the easier beetroot varieties. This hardy garden plant doesn’t require as much water. But watch out on dry, scorching days, or you might end up with woody roots, which are so fibrous they’re nearly inedible.
Solid mulch on your soil will keep pesky weeds at bay, giving your beet room to thrive.
Looking for garden companions for your beet? Lettuce, kohlrabi, onion, and dwarf bean is the way to go.
While the ‘Flat of Egypt’, ‘Crosby’ and ‘Round of Egypt’ fend off all diseases in normal circumstances, sometimes rust and downy mildew can infect the patch.
And watch out for a tiny pest called the beet fly.
Being an early bird, the red beet of Egypt can keep for all of winter. It’s just important to make sure to harvest them before the first fall frosts and let them cure on the ground on a sunny day.
Boasting a delicate texture and juicy, tender flesh, Egyptian red beet shines in various dishes.
People often enjoy it raw in carpaccio or salad. But you can cook it too! For instance, try it sauté’ed or go for deep-frying!
If you boil it first, you can then bake it or even cook it under ash (wrapped in aluminum foil).
The young leaves of an Egypt red beet plant are fully edible. They’re packed with vitamins, minerals, and trace elements, they taste fabulous in mesclun or cooked spinach-style.
