Beets

Beets are typically sown directly outdoors in spring as soon as the ground is workable. Keep the soil consistently moist and do not allow it to crust over otherwise beets may struggle to germinate. Each beet seed (technically, a fruit) can produce more than one beet plant. Because of this beets sometimes need to be thinned out to the desired spacing. Many sources do not recommend transplanting beets but it is possible with some care. Beets can be transplanted in clusters of up to 3-5 plants (we recommend 3). If there are more seedlings than that growing together be sure to thin them out. Provide supplemental light as soon as seedlings germinate so they do not get leggy (tall and spindly). When transplanting, be careful not to damage the roots and be sure to bury the stems deeply- up to the first leaves- to ensure the beet roots grow to a nicely rounded shape.

Beets prefer loose, loamy, fertile soil. Add compost to the soil at the time of planting. Heavy clay soils may impede root development. Beets are cool season crops however if they are planted too early when the weather is still cold- 41-48°F (5-9°C) they may bolt. Beets can be grown throughout the gardening season in many areas but during the heat of summer they need consistent irrigation to help them stay cool and to prevent the soil from drying out. Plant beets in succession (i.e., multiple times) to have an ongoing harvest through the season. Cultivate (weed) beets regularly to help loosen the soil and keep weeds from taking over, but be careful to avoid damaging the beet roots as they grow. Beets can be grown in containers. Choose a large container that is 10" (25 cm) deep at minimum to accomodate the taproot.

Beets are heavy feeders. Apply a balanced fertilizer at the time of planting. Too much nitrogen can cause excessive leaf growth and poor root bulbing; be sure your chosen fertilizer is not nitrogen-heavy. Beets require ample boron. If your soil test indicates a deficiency be sure to amend your soil prior to planting beets.

Wash beet roots after harvesting then lightly trim off the root tip leaving about 1/2" (1.25 cm). Beet tops should be cut off and stored separately, also leaving about 1/2" (1.25 cm) of stem on the root. Remove and compost any blemished beet tops. Beet tops can be stored in the fridge for up to several days. Beet roots with their tops removed can be stored in the fridge for up to a couple months. Beets can be boiled (whole with the small bit of stem and roots intact), then peeled, sliced, and frozen for up to a year. Purple beets can stain your hands or cutting board when working with them but yellow, pink, and white beets do not have this issue. Beets can also be pressure canned or pickled for long-term storage. Be sure to follow a reputable source for canning and pickling recipes.

If you happen to have a root cellar, beets can be stored there packed in boxes with damp peat moss, sawdust, or sand. Do not wash beets if you plan to store them in a root cellar.