Growing Beets: A Cool-Season Root Crop for Northern Gardens

Beets are a fast-growing, cool-season root vegetable with varieties in deep red, yellow, or white. They survive frost and near-freezing temps, making them ideal for northern gardeners and long-season cultivation.

Planting Beets

• Soil pH above 5.5–6.0; lower pH stunts growth. Beets indicate soil pH.
• Till in aged manure before planting. High phosphorus needed for germination; go easy on nitrogen (causes sprawling greens, tiny bulbs).
• Wait until soil reaches 50°F.
• Plant seeds ½ inch deep, 1–2 inches apart.
• Keep soil moist for germination.
• In dry zones, soak seeds 24 hours before planting.
• Early crop: March/April. Late crop: June–September. Successive plantings every 20 days while weather ≤75°F.
• Winter crops possible in Zone 9+.

Care

• Thin when seedlings reach ~2 inches by pinching off (pulling disturbs nearby roots).
• Established plants: thin to 3–4 inches apart.
• Mulch and water well—beets need consistent moisture.
• Cultivate gently; shallow roots are easily disturbed.

Pests and Diseases

• Flea Beetles
• Leaf Hoppers
• Mexican Bean Beetles

Harvest and Storage

• Maturity: 50–70 days for most varieties. Harvest anytime; larger bulbs are tougher.
• Don’t let greens exceed 6 inches before harvesting.
• Eat the tops! Beet greens are delicious, distinctive, and more nutritious than roots.
• Fresh beets: refrigerate 5–7 days. Clip tops, leave 1 inch stem, store greens separately.
• Root cellar storage: brush off soil, store cool and dry (unheated closet or basement cooler).
• Freeze, can, or pickle.
• Read about new root cellar storage methods.

Recommended Varieties

• ‘Detroit Dark Red’: sturdy, traditional, round.
• ‘Formanova’: long, cylindrical, grows like carrots; excellent for canning.

Wit & Wisdom

The humble beet—steamed, boiled, roasted, pickled, borscht’d, or raw—is a nutrient-dense superfood. Learn more in “Beets: Health Benefits!”

For other greens, see “Leafy Greens: Health Benefits.”

Recipes

• Roasted Beets and Arugula
• Grandmother Lida Quinn’s Pickled Beets
• Beets and Beet Greens in Cream