Beets
Why You Want to Grow Beets
• Dual-purpose crop – grow them for both tender roots and nutritious greens.
• Cool-season favorite – thrives in spring and fall when many other crops struggle.
• Reliable and forgiving – tolerant of cool soil and light frost.
• Space-efficient – fits easily into small gardens, raised beds, and containers.
• Fast harvest – baby beets are ready quickly, with full-size roots not far behind.
• Soil-improving roots – help loosen soil as they grow.
• Great for succession planting – sow every few weeks for steady harvests.
• Beginner-friendly vegetable – straightforward care with dependable results.
Recommended Varieties of Beets
Detroit Dark Red Medium Top- This is the classic beet most gardeners picture—and for good reason. Detroit Dark Red is reliable, productive, and easy to grow, even in less-than-perfect soil. The roots are smooth, deep red, and great for roasting, pickling, and cooking, while the tender tops can be used like greens. If you’re new to beets or want a dependable all-around variety, this is a solid place to start.
Burpee’s Golden Beet- Golden beets are a great choice if you want a milder flavor and less mess in the kitchen. Burpee’s Golden Beet has smooth, golden roots with a sweet, gentle taste and no red staining when you cook or peel them. They’re especially nice roasted or sliced raw into salads, and they tend to be popular with gardeners who think they don’t like beets—until they try these.
Merlin Beet-If sweetness is what you’re after, Merlin is the beet to grow. This variety is known for its high natural sugar content, giving it a noticeably sweeter, smoother flavor than many traditional beets. Merlin produces uniform, round roots that are excellent for fresh eating, roasting, or juicing. It’s a great choice for gardeners who want beets that taste good even without much seasoning.
How to Grow Beets
• Planting: Direct sow seeds outdoors in early spring as soon as soil can be worked, or again in late summer for fall harvest. Sow seeds ½" deep.
• Spacing: Space seeds 1–2 inches apart in rows 12 inches apart. Thin seedlings to 3–4 inches apart for good root development.
• Sun & Soil: Full sun to light shade. Loose, well-draining soil produces the best-shaped roots.
• Watering: Keep soil consistently moist—uneven watering can cause tough or woody roots.
• Fertilizing: : Usually light; a small side-dress of compost or Burpee Organic Tomato + Vegetable Granular Plant Food 3–6–4. Too much nitrogen encourages leafy tops instead of roots.
• Temperature: Grows best in cool weather; roots become sweeter in cooler temperatures.
• Harvest (Roots): Harvest when roots are 1½–3 inches wide for best flavor. Larger roots are edible but may be tougher.
• Harvest (Greens): Begin harvesting young leaves when they’re 4–6 inches tall; don’t remove more than one-third of the plant at a time.
• Growing Tip: Beet “seeds” are actually clusters—expect multiple seedlings from each planting spot. Thin to one plant.
How to Use Beets
• Fresh eating – roast, steam, or boil roots for salads and side dishes.
• Greens like spinach – sauté beet greens with garlic and olive oil.
• Pickling – classic use for preserving harvests with bold flavor.
• Soups – essential for borscht and other hearty dishes.
• Juicing & smoothies – adds color and natural sweetness.
• Grilled beets – slice and grill for a smoky, sweet flavor.
• Baby beet dishes – harvest young for tender, quick-cooking roots.
• Garden-to-table meals – cook roots and greens together for zero waste.
• Storage crop – mature roots store well in the refrigerator or root cellar.
• One-line recipe: Roast beets with olive oil, salt, and pepper, then finish with balsamic vinegar.