Beet

Beets, Beta vulgaris, are herbacious biennial root vegetables in the family Chenopodiaceae grown for their edible root. The plant is usually erect with a long main root and a rosette of leaves growing on stems. The leaves are oval in shape, arranged alternately on the stem and grow 20–40 cm (7.9–15.7 in) in length. The roots are usually red in color. The plant produces sessile green flowers and can reach 1–2 m (3.3–6.6 ft) in height. Beets are usually grown as annual plants, harvested after one growing season. Beets may also be referred to as beetroot, garden beet or spinach beet and originated from the Mediterranean.


The roots are consumed after boiling and may be pickled in vinegar. The leaves of the spinach beet plant are consumed as a herb in Indonesia and Japan. Chemicals in the roots can be extracted and used as food coloring.


Basic requirements Beets are cool season vegetables with a long growing season. They grow best in cool climates but can tolerate some heat as well as some freezing. The optimum temperature for their growth is between 15.5 and 18.3°C (60–65°F). Beets grow best in a loose, well draining soil with a pH between 6.2 and 6.8 and should be planted in full sun for optimum development. Sowing seeds Beets are direct seeded and can be planted as soon as the soil is workable in Spring. The soil should be prepared for planting by first removing any large rocks and stones and then working in 2–3 inches of compost or well-rotted manure. Plant one seed every 2.5 cm (1 in) at a depth of 13 mm (0.5 in) in rows spaced 30–40 cm (12–16 in) apart. Keep the seedbed well watered. Seedlings should emerge in 5 to 17 days at temperatures between 10 and 24°C (50–75°F). When seedlings have reached between 7 and 10 cm (3–4 in) in height, thin to a final spacing of 7–10 cm (3–4 in) between plants. For a continuous harvest, plant seeds every 2–3 weeks as long as the daytime temperature stays below 26.6°C (80°F). Most beet varieties mature in 55 to 70 days. General care and maintenance Beets require plenty of moisture to develop optimally. Even watering will promote the development of good quality roots and prevent the formation of rings in the root. Soil moisture can be conserved by applying a layer of mulch around the plants. In addition to moisture, beets also require an adequate supply of nutrients, particularly phosphorus. Apply a complete fertilizer at planting to ensure optimum development. Remove any weeds around plants by cultivating shallowly to avoid damaging the developing roots. Harvesting Young beet greens can be harvested for salads when they are 2.5–5.0 cm (1–2 in) high and older greens before they reach 15 cm (6 in) in length. The roots are ready for harvest when they have reached 2.5 cm (1 in) in diameter and are most tender before the exceed 7.5–10 cm (3–4 in). Watering the soil the day before harvest or the day after rainfall makes pulling the beets easier. Pull beets out of the soil by firmly grasping the top and pulling the root out of the soil vertically. Alternatively, use a garden fork to dig the beets out of the soil. Cut the tops of the beets to 1.25–2.5 cm (0.5–1.0 in) above the root before storing the root. This helps keep the beets fresh.


CABI Crop Protection Compendium. (2010). Beta vulgaris datasheet. Available at: http://www.cabi.org/cpc/datasheet/8778. [Accessed 06 November 14]. Paid subscription required. Harveson, R. M., Hanson, L. E. & Hein, G. L. (2009). Compendium of Beet Diseases and Pests. Available at: http://www.apsnet.org/apsstore/shopapspress/Pages/43658.aspx. Available for purchase from APS Press. Schrader, W. L. & Mayberry, K. S. (2003). Beet and Swiss Chard Production in California. University of California Division of Agriculture and Natural Resources. Available at: http://anrcatalog.ucdavis.edu/pdf/8096.pdf. [Accessed 06 November 14]. Free to access