How to Grow Beets: Best in Fall

By Barbara Melera

Native to the coastal regions of southern Europe, the beet has been cultivated since prehistoric times for its green tops (beet greens or chard). Not until the 1500s was the vegetable cultivated for its roots.

Beets (Beta vulgaris) can be sown in the early spring for a summer crop and mid- to late summer for a fall crop. In the spring, plant as soon as the ground can be worked. Soil should be deeply spaded before planting. Beets are best grown in full sun and sandy loam soil. Beets grown in dense clay soils can be tough and stringy while beets grown in rich soils tend to go to seed quickly. Rows should be 18 inches apart. When the seedlings are 1 inch high, thin them, leaving 6 inches between plants.

Beets become sweeter with exposure to frosts. Adding lime to the soil before planting will also sweeten beets. They should be harvested young and small or they tend to become woody.

Beets do best when planted in the second season (cool season or fall crop), they are sweeter, healthier, and more delicious. They should be left in the ground until they have been exposed to several frosts—at least three of them. Beets take from 65-95 days to mature in the fall. Beets planted in early August will be ready for harvest from mid-October to late November.

The “second season” garden is every bit as exciting and rewarding as your spring garden. It just comes with a different set of challenges and rewards. You will find that weeding is not as much of an issue, bugs are not as much of an issue, and watering is not as much of an issue, although a freak early frost can destroy all of your hard work.

If you are considering planting for a fall and early winter vegetable crop, and you have never done second season planting, I suggest you start with beets. They are one of the easiest second season crops to grow. They are also truly one of the most rewarding crops you will ever plant.

For a fall crop, in Zones 5-7 beets should be planted from July 15-August 31, in Zones 8-10 beets should be planted from October 15-November 15. Beets, like kale, are incredibly easy to grow from seed. Turn your garden soil, rake it smooth, and then take your finger and draw a line in the soil approximately 1 inch deep. Sprinkle the seed along the line and cover with soil. Soak the soil and keep it moist until germination occurs, which will happen in approximately 10-14 days in the summer. Once the seedlings are 2 inches high, thin them to 3 to 4 inches apart. Fertilize with a high phosphorus fertilizer every two weeks for six weeks (three applications).

Best Beets

Here are a few great beet varieties to grow.

• Detroit Dark Red

‘Detroit Dark Red’ (pictured above), Although not the oldest beet still in cultivation, is the “Grand Old Man” of beets. This beet has an interesting introduction history. The beet was developed from a popular French variety known as ‘European Early Blood’ and in 1892, was introduced into the United States by at least three seedhouses all at the same time. ‘Detroit Dark Red’ became an overnight success because of its great flavor and its resistance to mildew.

‘Detroit Dark Red’ takes about 70 days to mature in the fall. In the spring, it takes 55 days. It will get woody if left in the ground too long, but like other beets, it can be stored in slightly damp sand in a cool area for several months.

It is incredible to realize that the ‘Detroit Dark Red’ Beet is 128 years old, and is still the most popular variety sold today. This is truly one outstanding heirloom!

‘Chioggia’ (pictured at right) is a beloved Italian heirloom with alternating pink and white concentric rings when sliced. The tops are bright-green with pink-striped stems. This beet is very fast-growing, long-standing in the fall, and has very sweet flavor.

‘Detroit Golden’ (pictured above) is an improved variety of an ancient beet known as ‘Golden Beet’ and grown in the U.S. before 1828. The orange-yellow roots are tender and sweet, and remain so even when harvested late. The tops are also sweet and tasty. Golden Beets have a lower germination than other beets, so plant the seeds more thickly.

‘Lutz’s Green Leaf’ (pictured at right) is primarily grown for its tops, although its roots are some of the best for fall harvesting and storage. The reddish-purple roots do not get woody nor do they lose their sweetness.

Easy Roasted Beets

Former Washington Gardener intern Anastazja Kolodziej shared this recipe for roasted beets on our blog.

Ingredients:

· Beets, peeled and cut into bite-sized pieces

· Olive oil

· Salt

· Pepper

Steps:

· Heat the oven to 420 degrees.

· Arrange the cut beets in a baking sheet or dish and toss with oil, salt, and pepper.

· Roast for 30 minutes or until soft and tender. Serve immediately.