I planted a few rows of beets the other day in the kitchen garden and thought I would share some of my tried and true tips on how to grow beets for those of you who haven’t grown them before.
Basically, I LOVE growing beets! And I love watching them as they turn from little seedlings into leafy greens and then big bulbs of goodness throughout the growing season.
In previous years I’ve planted varieties like chioggia, bulls blood and early wonder. But my tried and true favorite beet for roasting as well as canning and pickling, is the Detroit dark red beet.
The size is uniform, I never have an issue with diseased plants, and they taste great too! So what’s not to love?
If you have never grown beets before {or just need a little refresher, here are a few tips:
Brief description:
Beets are a sweet and delicious root veggie.
Where to Plant Beets:
Plant in raised beds and/or garden beds. Beets are hardy!
Planting Seeds:
Plant outdoors 2-4 weeks before the average last frost. For best results, soak seeds for 8-24 hours before sowing–they will germinate faster. Plant seeds 1/2″ deep {about 3 seeds every 4″}. When seedlings are 2″ tall, thin to one every 4″.
Growing Tips:
Beets are a cool weather crop. They can be sown in early spring or late summer for a fall crop. They like even moisture, so don’t let the soil dry out–mulching in the hot months will keep them cool and happy.
How to Harvest:
Harvest when beets are 1-1/2″ to 3″ in diameter. You can harvest the leaves for salads, cooking or garnishes. You can also, obviously, harvest the actual beet.
You can either pull them out or dig them out–it’s really a personal preference, though, if you dig them out, make sure not to slice the beet with your shovel. Wait to wash your beets until you are ready to use them, they will last longer that way.
I LOVE beets! I don’t think I did as a kid, but as an adult, I can’t seem to get enough of them. My favorite way to eat beets is pickled and on a salad. Mmm mmm. I can never seem to get enough.
How about YOU? Are you a fan of beets? What is your favorite way to prepare them? I’d love to know. Maybe I’ve been missing out on something all these years.
~Mavis
P.S. Are you ready to start your garden but you’re not sure when you should plant your seeds or set out your transplants? Head on over HERE and you’ll be taken to a handy dandy chart that is broken down into what vegetables should be planted {or transplanted} each month in your area.
Anyone can do this. Dirt + Seeds+ Water = Food!
Looking for the BEST recipe on the planet earth for pickled beets? Pop on over HERE for my step by step recipe tutorial.
Bec in the PNW says
This is so helpful, Mavis! Thank you. I’m going to grow beets this year. My husband loves the greens and I like to roast beets with carrots and top with fresh orange juice and goat cheese. Fingers crossed that they grow!
suzanne says
Love me some beets. Pickled, roasted and chopped thin on salads. I tried the white ones from rare seeds last year and they are incredibly sweet. A little less “beety” if that’s not your thing and no red stains. Do you use the tops? I’m going to try them in chopped salads this spring. I never think about it with all the lettuce starting to pump out.
Noelle says
Mavis
Are growing carrots from seed the same tips?
thanks
Annette says
How do you like to eat the leaves?
Carla says
Just like chard or spinach.
Christy Rose says
After a good soaking in the sink with a couple changes of water I chop the stems and leaves, keeping them seperate. I saute a few cloves of chopped garlic and some chopped onion in olive oil along with the chopped beet stems. When they start to soften I will put the chopped beet greens into the pan and saute them just a bit. Then I add a few glugs of balsamic vinegar and a couple shakes of salt anda couple grinds of pepper, stir it up and there you have it! No actual recipe with measurements, just wing it and you will have a delicious side dish. Oops, forgot to mention I will stir in a couple of diced beets at the end that I have roasted in the oven. Roast them first as they take much longer than doing the greens and you want them cool enough to handle.
Susan says
I roast them. SO very good.
Preheat oven to 375 degrees.
Tear off individual sheets of foil for each beet you want to cook and place the beet on the foil.
Coat beets lightly with olive oil.
Close the aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices or I also dice them. They store in the fridge this way and are easy to eat when needed.
*Tip – To peel you can use a paper towel and rub it over the outside and the skin just slides right off.
Lynda Rees Kling says
No matter how much I’ve tried them, they still taste like dirt to me!
I can’t eat them…
Wendy Lato says
Golden yellow beets are the best. Beets do not like to grow in my garden, even after changing out the soil. Not sure why.
Susan says
Thank you for these tips!! This is my 2nd year planting beets and seemingly they don’t like me! 🙁 Last year, I blame the soil (or rather dirt). So far this year, I’m hoping they’re just slow starters. I planted beets and radishes the same day and my radishes were about 1/4″ tall when I left and the beets were possibly peeking out and not weeds? I’m back from vacation next week and hope to see everything has grown on vacation. (Thankfully for WA spring rains!!)