How to Grow Beets
Instructions & Advice for Growing Beet Plants in Your Vegetable Garden
| Nutrition | Watering Instructions | Harvesting |
| Climate | Fertilizing Instructions | Storage |
| Soil | Challenges | Tips |
| Planting |
Beets are grown as an annual vegetable. Common vegetable gardening finds two types: a “globe” and a “long” beet (describing the shape of the root). The swollen edible beet root can be either rounded or tapered and is red, yellow or white. The leaves sprout as a rosette above ground are delicious used in salads when young, or cooked as a potherb.
Globe beets are suitable for growing either in gardens or shorter growing varieties in large containers.
Gardening Advice Tip: Do not plant beets with (or very near) pole beans or mustard plants. For more information, review the companion planting guide.
Nutrition Information: (back to top)
Leaves are an excellent source of: calcium, magnesium, copper, phosphorus, sodium and iron(a higher amount of iron per serving than spinach!)
The roots are high in chlorine, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Good source of: Chromium, Vitamins A, B1, B2, B6, C
Fair source of: potassium, copper, manganese
Climate & Growing Conditions: (back to top)
Beets can grow in most climates. Although, gardening these vegetables in hot weather tends to make the beet roots rather woody. On the other hand, if the weather is too cold, young plants skip developing the root and go straight to seed.
How to Prepare the Garden Soil: (back to top)
This vegetable will grow in both sun and partial shade. Gardening conditions are best for beets in deep, loose soils, which allow roots to grow freely. Soils need to be high in organic matter (compost, well-rotted manure), well limed and with good drainage. Garden soil that is hard will not allow the roots to grow as needed. Keep the soil pH between 6.0 and 7.5 (Information on how to test your garden soil pH level.)
Gardening Advice Tip: Beets do not like competition, so keep the patch weeded for optimal growing conditions. However, be careful not to damage their roots as you’re pulling out other weeds.
How to Plant: (back to top)
Beets tolerate frost and grow best of all in cooler climates. Your first planting can be made as soon as your garden ground is workable.
Sow seeds direct into garden soil and stagger planting by three weeks for a continuous supply throughout the harvesting period. Prepare trenches 4” deep, 3” wide and in rows 16” apart. Lay narrow band of complete fertilizer in the trench and cover with 3” of soil. Lay seeds on top then fill trench with more soil. Thin very young seedlings to 1” apart and later to 3” as the roots swell. (You can use the thinned steamed plants as a potherb dish, like spinach.)
How to Water: (back to top)
Beets require plenty of water. If the soil in your beet garden dries out, your harvest will be tough textured.
How to Fertilize Beets: (back to top)
In new garden beds, use a complete fertilizer. Do not over fertilize soil in beds that were already fertilized for a previous crop (makes for less tasty crop).
Gardening Challenges: (back to top)
Beets rarely have any problems.
Gardening Advice Tip: Practice good vegetable gardening by rotating your crops within your garden space with each new season. This will prevent many plant diseases.
How to Harvest: (back to top)
Beets mature after growing approximately 3-4 months, depending upon the area and conditions. Harvest before the plant goes to seed, and before a severe frost.
Harvest by twisting the tops off (not cut) or the roots may “bleed.”
Storage: How to Freeze (back to top)
Only freeze young beets, up to 3” across (older beets are too tough prepared this way). Slice or chop beets and cook until tender. Cool beets and pack into freezer bags, remove air, seal and label. Freeze beets for up to 6 months.
Storage: Cold (back to top)
After lifting the beets from the soil, twist off the tops (do not cut). Store in boxes, in layers of sand, straw, or peat in your cellar.
Storage: How to Dehydrate / Dry Beets (back to top)
Wash and remove tops. Cut beets in half. Steam beets until tender (about 20 minutes). Peel and cut into ½” slices (or shred). Dehydrate sliced beets at 100 degrees (F) for 12 hours or until brittle. Shredded beets for approx. 10 hours. To rehydrate, soak in cold water for 1 hour and rain, or soak overnight in the fridge and drain.
Note: dried beets can be ground in your food processor and use for color or flavoring.
Storage: Canning (back to top)
NOTE: This is only a guideline. Be sure to follow standard sanitation and canning procedures, as outlined in your canning cookbook or by your local county extension office. Also, when using a pressure canner, follow your specific manufacturer's instructions. Cooking times in the canner can vary, depending upon your climate and altitude. Again, check with your local county extension office for conversion rates for your area. Your local county extension office may also be able to test your pressure cooker's gauge for accuracy.
Trim leaves, and wash. Boil until you can easily remove the skin. Remove skins and trim. Prepare beets for however you wish to preserve them, whether sliced, whole, etc. Pack into hot jars. Leave 1" of space at the top of the jar. Add 1/2 teaspoon salt to each pint (1 tsp salt to quart jars). Fill the jars with boiling water, leaving 1" of space at the top of the jar. Use a rubber spatula to remove air bubbles. Apply caps and process. 30 minutes for pints, 35 minutes for quarts at 10 lbs of pressure in a steam pressure cooker.
Following your pressure cooker's manufacturer supplied instructions for safety.
Follow your canning cookbook's instructions for removing, cooling and storing the jars.
Gardening Advice Tips (back to top)
Have a helpful gardening tip (or even a fun story) to share about your beet growing experience? Share it with us at: gardeningtips@howtogardenadvice.com
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