Beets and Beet-Root
Beta vulgaris. AMARANTHACEAE.
Planting, Growing, and Harvesting Beets
You’ll find everything you need to know to plant and grow beets in the accompanying table’s tabs:
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- How many beets to plant
- Growing conditions for beets
- When to plant beets
- How to plant beets
- Watering, fertilizing, and pruning beets
- Companion plantings for beets
- How to harvest, store, and use beets
Growing Beets
Beets are cool-season bulbous vegetables in the Amaranth family.
Beets are grown primarily for their bulb-shaped roots in gold, white, yellow, and concentric- or candy cane–striped colors; they also produce tasty greens. Beets are popular as a hot side dish, used as a fresh-cooked salad vegetable when chilled and sliced, and sometimes are pickled and canned.
Beets Plant and Care Guide
How Much to Plant
Allow 5–10 plants per household member.
How to Plant
Seed germinates in 10–12 days.
Average Climates: Sow seed in early spring when soil warms to 50–80°F (10–27°C), plant new successions every 3 weeks until temperatures reach 80°F (27°C), then resume planting 6–8 weeks before the first frost for autumn harvest.
Mild-winter climates: Plant successions every 3 weeks throughout the year while temperatures remain below 80°F (27°C). Sow seed 1/2 in. (12 mm) deep, 1 in. (25 mm) apart, thinning when 3 in. (75 mm) tall to 4 in. (10 cm) apart, in rows 18–24 in. (45–60 cm) apart.
Winter Gardens: Sow seed from June–August for harvest in winter.
Sift fine sand or compost to cover seed with a layer 1/4 in. (6 mm) deep.
Best Conditions for Growth
Growing temperature: 45–75°F (7–24°C). Tolerates varied temperatures.
Soil Type and Fertility
Moist, well-drained, sandy soil. Fertility: Rich. 6.0–6.8 pH. Prepare soil at least 1 ft. (30 cm) deep.
Proper Care
Easy. Keep evenly moist; beets tend to become woody if waterings are irregular. Fertilize semi-monthly with 10–10–10 formula. Cultivate. Inspect frequently for root damage by boring pests.
Autumn–Winter Gardens: Protect from frost and freezes beginning in October.
Pairing Recommendations
Carrots, garlic, kohlrabi, onions, and radishes.
Maturity, Picking and Gathering
45–65 days. Roots: Pull roots when 2–3 in. (50–75 mm) wide, carefully uprooting, rinsing to remove soil, then allowing them to dry. Greens: Cut outer leaves while young and tender, leaving the central growth bud to resprout.
How to Store and Preserve
Roots: Fresh in vegetable keeper of refrigerator for 1–2 months; fresh in damp sawdust in a dark, cool spot, 3–4 months; sliced, steamed and canned or pickled, 1 year. Greens: Fresh in vegetable keeper of refrigerator for 5–7 days; steamed and frozen, 3 months.