DAYS TO HARVEST
Sow beets ~1/2-1″ deep after soil has warmed to around 45 degrees.
Prefers full sun
pH 6.5 – 6.8. can tolerate a pH of 6.2 – 7.
Beet seeds are actually a cluster of ~2-6 seeds. Sow thinly about 1-3″ apart. After germination, snip or pull out the weaker seedlings out of the cluster.
Beets can tolerate some cold and roots can remain in the ground until a hard freeze.
Thin beets to about 3-4″ apart, utilizing the thinnings: beet greens in salads and the tender baby beets as you wish. Beets can be harvested at full size or anytime after their tops have poked up out of the ground. Beets may be left for a week or two after maturity in the soil to increase their storage time, however, their texture will become slightly woody.
Beets grow well when paired with beans, leeks, kohlrabi, garlic, and onions.
USES & COOKING SUGGESTIONS
Roasted beets are lovely on top of a messaged kale salad. Shuck or slice raw kale greens into bite size pieces and throw into a large bowl. Lightly drizzle olive oil and lemon juice then sprinkle with sea salt. Massage the oil, lemon juice, and salt into the leaves until the leaves turn a brighter green (about two minutes). Drizzle your favorite dressing, we enjoy just honey and vinegar, and top with roasted beets, thinly sliced red onion, slivered or candied nuts, and cheese crumbles.