Most of my garden has not been enjoying the heat, but thankfully the beetroots have done well!
The varieties I planted were cylindra and golden globe. Both grew well and tasted nice, but I got the cylindra variety thinking it would be easier and more consistent to slice.
Beetroots are actually pretty versatile, the leaves are edible so we used them fresh on sandwiches, and have used them like spinach in stir fries as well. Some beets were grated raw into our salads, and added to the pan for roasting, while the rest were boiled and pickled following a recipe by Emma on Kitchen Mason. I did the first batch with white vinegar because I didn't want to drive to the shop just for vinegar, and the second batch using brown vinegar. Now we're trying to wait two weeks before we do a taste test!
I did pull all the beetroot out of my garden bed because it was in need of a refresh, but I regret it now that we don't have any beetroot leaves for salads or beets to add to roasts! I have sown more seeds, and will be doing succession plantings to have a continual supply of beets ready for whatever we need.
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