Sowing

Beets grow best when sown directly into the garden. Plant seeds ½–1 inch deep, approximately 2 inches apart. Germination usually takes 7–14 days, although cool soil may delay sprouting.  What looks like a single beet seed is actually a cluster containing several embryos, so don't be surprised when multiple seedlings appear in one spot.  For a continuous harvest, sow a short row every 2–3 weeks.

Thinning

Once seedlings develop their first true leaves, thin them to approximately 3–4 inches apart. Crowded plants compete for space and produce smaller roots.  Snip unwanted seedlings at soil level instead of pulling, to avoid disturbing neighbouring plants. Young beet greens are edible, so don't throw them away!

Growing

Keep the bed weed-free, particularly while plants are young.  Beets do poorly when competing with weeds.  Cultivate the soil around them gently to avoid damaging developing roots.  Once seedlings are established, add a layer of organic mulch to suppress weeds and help maintain consistent soil moisture.

Harvesting

Most varieties mature in approximately 50–70 days. For tender, sweet beets, harvest when roots reach about 2–3 inches in diameter.  Gently loosen the soil before lifting the roots. Larger beets are edible but tougher.   They can be pickled or turned into beet relish.  Some varieties become fibrous if left too long.  Don't forget the greens!   Healthy beet leaves can be steamed, sautéed, or added to soups.

Storage

Remove the leafy tops, leaving approximately an inch of stem attached. Brush off excess soil and refrigerate the roots in a container or perforated bag to prevent them from drying out. For longer storage, keep beets in cool, humid conditions.