Natural Healers- Beetroot

There are two kinds of beetroot- the more familiar globe beetroot and the long-rooted one. I would assume that the long-rooted one (which I've never grown) will be a bit more fussy about the soil it's been planted in, much as carrots and parsnips are. The globe beetroot tends to sit mostly on top of the soil and so doesn't need quite the depth as root vegetables like potatoes, carrots and parsnips do.
 Beetroot was well-known to the Romans and seems to have achieved popularity in Tudor times. It will grow in most gardens that have fertile soil, providing it's not prone to getting water-logged. You can sow them into the ground from mid-March onwards, in the West of England, and I would advise you that I have always got better results from soaking the seeds for about an hour, before planting them. If you're unable to soak them, give the drill you're planting them in a thorough soaking first, before dropping the seed in.

When they come up, you'll probably need to thin the seedlings out. Bear in mind as you do so, that the optimum size for your beetroot is something between a golf ball and a tennis ball. The plants  generally manage themselves thereafter, and though they are subject to pest and diseases, I have found them generally  trouble free.
The slugs do have a go at them, but beetroot doesn't seem to be their favourite food on the allotment. Don't forget to water the plants if you have a period of drought, or not only might the roots become woody, you might also find they split if you then get a sudden  prolonged period of rain (this can apply to carrot and tomatoes).
 Beetroot are a highly nutritious source of magnesium, iron and betaine, making them a useful ally in maintaining cardiovascular health, and thereby helping to lower the risk of heart attacks. It has a liver-cleansing action, improves oxygen uptake in the blood, and has anti-diabetic and anti-inflammatory properties.
  Beetroot is best fresh, grated in salads, and it should be remembered that the leaves of the beetroot are also edible (as you would chard or spinach), and more nutrient packed than the root, with vitamin K and beta-carotene, and are good for the bones, blood, skin and eyes.
  Beetroot juice can lower blood pressure within an hour of drinking it. Eaten with carrots, in a salad or as a juice, it can boost energy, improve appetite, and aid hormone regulation during the menopause.
It can be roasted or grated into salads or stir-fries, which besides getting the most out of  its properties, also, it my opinion, mitigates the earthy taste that some people find objectionable. 

  There are lots of recipes out there in Internet-land, so don't think you just have to settle for beetroot roasted (the best way, it my opinion), steamed (better than boiled) or grated. And if you've never liked the sound of a beetroot and chocolate cake, please, please, do try it- especially with a quality vanilla ice-cream. Really, it's gorgeous.