Whether you’re a green-thumb guru or startign your first garden, red beets are an absolute must-have. These versatile beauties are not only easy to grow but also deliver a one-two punch of nutrition and flavor. Their rich, ruby-red roots bring earthy goodness to your meals, while the lush, vibrant greens are a hidden treasure—totally edible and brimming with nutrients.
This guide has everything you need to turn a tiny seed into a garden superstar. From soil prep to harvest and every step in between, we’ll show you how to grow, care for, and savor these garden gems.
Why Grow Red Beets?
Beets are not just delicious—they’re incredibly healthy. They are rich in folate, manganese, potassium, iron, protein, zinc, and dietary nitrates, which can help support heart health and improve blood flow. Additionally, their antioxidant properties, particularly from betalains, contribute to overall wellness. Beet greens help improve your digestive health, lower your blood pressure, and improve oxygen levels in your body. Beets are 100% edible!
In the garden, beets are fast-growing, easy to cultivate, and thrive in a variety of climates. With both roots and greens being edible, red beets offer a dual harvest for your culinary endeavors.
Types of Red Beets
- Detroit Dark Red: This beet is a classic heirloom variety, known for its smooth, deep red globes and excellent flavor. This variety is perfect for canning or roasting.
- Chioggia: Chioggia is an Italian heirloom with striking red-and-white concentric rings. Its milder flavor makes it ideal for fresh salads.
- Cylindra: Rather than globe-like roots, the Cylindra beet produces 8 inch long, cylindrical roots that are easy to slice and perfect for pickling. This variety grows well in compact spaces, including in containers at least 12 inches deep.
- Ruby Queen: This fast-maturing beet is a tender variety with a rich, sweet taste and uniform roots. Growing to maturity in just 52 days, this beet also tolerates poor soil. Ruby Queen beets keep their color when being canned or pickled.
- Bull’s Blood Red: This hardy heirloom beet tolerates cooler weather than most red beet varieties and has a sweet flavor. Its dark red, almost purple exterior shows off a brighter hue when sliced. Its darkly colored, purple leaves add interest to fresh salads, while its roots are ideal for pickling or cooking.
Let’s Get Started! You’ll Need:
- A sunny garden bed or container (minimum 12 inches deep for root development)
- Loamy, well-draining soil
- Compost or organic fertilizer
- Mulch to retain moisture and suppress weeds
- Watering can or hose (a drip hose works best; adding a timer is more efficient.)
- Garden trowel or hoe
Step-by-Step Planting Instructions
Preparing the Soil:
Beets thrive in loose, sandy soil with a pH of 6.0 to 7.5, which is compatible with most garden soils. The key to healthy beet growth is ensuring the soil is not compacted or heavy with clay, as this can restrict root development. If needed, amend heavy soil with peat moss, compost, and sand to improve texture and drainage. Clear away weeds and leftover debris from the previous season to give your beets a fresh start. A simple soil pH tester can confirm you're within the ideal range, but beets are fairly adaptable if other conditions are met.
Planting Time:
Beets prefer cooler weather, making them a great crop for both spring and fall planting.
- Seeds: Sow beet seeds directly into the garden 2-4 weeks before the last spring frost or 6-8 weeks before the first fall frost. For a continuous harvest, sow seeds every 2-3 weeks during the growing season, but avoid planting during the hottest part of summer.
- Starter Plants: Transplant starter plants into the garden after the last frost in spring or 6-8 weeks before the first fall frost. Beets thrive in cool soil, so ensure temperatures are not excessively hot for optimal root development.
Starting Beet Plants from Seed:
- Soak Seeds: Soak beet seeds in lukewarm water for 24 hours before sowing to encourage quicker germination.
- Spacing: Sow seeds 1/2 inch deep and 1 inch apart in rows spaced 12-18 inches apart.
- Thinning: Once seedlings emerge, thin them to 3-4 inches apart to allow room for root development. Don’t toss the thinned seedlings—use them as tender baby greens!
Starting Beet Plants from Starter Plants:
- Prepare Planting Holes: Create planting holes 3-4 inches apart in rows spaced 12-18 inches apart. Ensure the soil is loose and well-amended to encourage root development.
- Plant Depth: Place starter plants into the holes so that the base of the plant is level with the soil surface. Avoid burying the crown or planting too deeply.
- Firm and Water: Gently firm the soil around the roots, then water thoroughly to help the plants settle in. Beets need consistent moisture to establish quickly, so keep the soil evenly damp.
Caring for Your Red Beets
Watering:
- Beets require consistent moisture for even root development. Provide about 1 inch of water per week, depending, of course, upon your climatic conditions.
- Avoid waterlogging the soil, as it can lead to diseased roots not suitable for eating.
- Avoid overhead watering to prevent fungal diseases on the foliage. If using a broadcast sprinkler, water in the early morning so that water will have a chance to evaporate before evening.
Fertilizing:
- Beets are light feeders but benefit from a balanced fertilizer (10-10-10) at planting and midway through their growth cycle.
- Avoid excessive nitrogen, which can lead to lush greens but small roots.
Mulching:
- Apply a 1 to 2 inch layer of mulch to retain moisture, regulate soil temperature, and minimize weeds. It is best to do this after you have thinned the seedlings, leaving a 1 to 2 inch void around your seedlings to prevent disease.
Thinning and Weeding:
- Regularly thin seedlings as needed to prevent overcrowding.
- Hand-pull weeds carefully to avoid disturbing the shallow root system.
Harvesting and Storage
When to Harvest:
- Beets are ready for harvest 50 to 70 days after planting, though you can harvest them earlier if you prefer baby beets.
- Harvest roots when they are 1.5 to 3 inches in diameter for the best flavor and texture.
- Beet greens can be harvested when leaves are young and tender, typically 4 to 6 inches tall.
Storage:
- Short-Term: Store fresh beets in the refrigerator, leaving 1 to 2 inches of the stem attached to prevent bleeding. They’ll keep for up to 2 weeks.
- Long-Term: Beets can be stored in a cool, dark, and humid location (like a root cellar) for several months. Remove the greens before storing.
- Freezing: Peel and blanch beets for 2 to 3 minutes before draining well and freezing in airtight containers.
Pest and Disease Management
- Leaf Miners: Leaf miners are the larvae of flies, moths, some beetles, and sawflies. These itty bitty, wormy critters feed on the soft tissue of your plants’ leaves, tunneling within the foliage and producing yellowish, squiggly trails. Remove the affected leaves and use row covers to prevent insects from laying eggs that produce the larvae.
- Flea Beetles: These are little beetles that create small irregular holes in the leaves of your beet plants. The holes may not go all the way through the plant, but if you spot irregular blemishes on your beet leaves, it may be due to flea beetles. Neem oil can help deter them, while Food Grade Diatomaceous Earth (DE) will kill them.
- Cercospora Leaf Spot (CLS): This foliar fungal disease is as ugly as it sounds. It appears as a multitude of circular spots on leaves, the center of the spots black or brown with red to purple, or brown to black margins. Remove infected foliage and avoid overhead watering.
- Downy Mildew: This is a disease caused by water mold. It particularly likes cool temperatures and high humidity, making it pretty common since beets like cooler temperatures, which often coincide with the rainy season. You can recognize downy mildew by the fuzzy-looking gray, tan, or brown growth on the foliage. It can cause the leaves to become thick, curl, pucker, and yellow. Improve air circulation by thinning your plants, even the greens, and avoid overhead watering. Managing water on your beet foliage is essential to preventing this disease. During periods of extended rain, drizzle, or thick fog, you may want to apply a preventative fungicide.
Culinary Inspiration for Preparing Red Beets
- Roasted Beets: Toss with olive oil, salt, and herbs, then roast at 400°F for 35 to 40 minutes or until your desired tenderness is reached.
- Pickled Beets: Slice and pickle in vinegar, sugar, whole cloves, cinnamon sticks and whole allspice for a tangy side dish. Pickled beets in pretty jars make wonderful housewarming or hostess gifts.
- Beet Salad: Combine roasted or grated raw beets with goat cheese, walnuts, and arugula and/or beet greens.
- Beet Soup: Blend cooked beets into a creamy borscht or beet bisque.
Red beets are a true gift from the garden—beautiful, versatile, and packed with nutrients. Whether you’re enjoying their earthy-flavored roots or tender greens, each harvest is a testament to your gardening efforts. With the right care, you’ll find that growing beets is not just satisfying but also a delicious way to connect with nature.
Here’s to a bountiful beet harvest and many flavorful meals to come!
