How to Plant Red Beets

Both the greens and the root of a beet plant are edible.

Beets are grown for their roots, which are often globe-shaped and dark red or yellow in color, and their tops, or greens, which are good in salads or steamed. In fact, the whole plant is edible. Both the greens and the roots are high in nutritional value. Beets are relatively easy to grow.

Things You'll Need

• Hand spade
• Hand cultivator

Instructions

1. Plant beets in well-drained, loose soil 30 days before the first frost-free date for your area. Sow the beet seeds at a depth of 1/2 to 1 inch. Space them 2 to 3 inches apart. Allow 12 to 18 inches between rows.

2. Thin the beet seedlings when they are approximately 6 inches tall to be 1 to 3 inches apart. Remove smaller, weaker seedlings and leave the stronger plants. Removed seedlings may be steamed or used in salads.

3. Water the beets to supplement rainfall so they receive at least 1 inch of water each week. Soak the soil thoroughly to promote strong root development. Sandy soils may require more frequent watering.

4. Hand weed the rows to control weeds. Cultivate the soil shallowly to cut the weeds off below the surface.

5. Harvest the beets when the roots are 1 inch in diameter. They require approximately 50 to 70 days from planting until they are ready to harvest. Trim the foliage back to within 1/2 to 1 inch of the roots after harvesting. They can be used fresh or frozen, canned or pickled. Beets can be stored for three to four months at a temperature of 32 degrees Fahrenheit in a cool, dry place.

Tips & Warnings

• For a continuous harvest, make additional plantings every two to three weeks.

References

• University of Illinois Extension: Beet
• The Ohio State University Extension; Growing Beets in the Home Garden; Pamela J. Bennett
• Iowa State University Extension; Growing Beets in the Home Garden; Richard Jauron; Mar. 12, 2004
• University of Minnesota Extenision; Growing Carrots and Other Root Vegetables in the Garden; Vincent A. Fritz