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Fresh, sweet beets aren’t just for one season. With the right timing and planting strategy, you can enjoy tender roots and flavorful greens almost year-round. In my 30+ years of growing vegetables in California’s Central Valley and Sonoma Valley, I’ve found succession planting to be the key to an uninterrupted supply of beets—whether for roasting,…
Beets are one of the most satisfying crops for home gardeners—quick to grow, versatile in the kitchen, and packed with nutrition. Getting the planting time right is key to tender roots and flavorful greens. In my 30+ years of growing vegetables year-round in California, I’ve learned that beets thrive when soil and air temperatures are…
Harvest beets when root tops are 1 to 1½ inches in diameter but not more than 3 inches in diameter. Beets that are allowed to get much bigger than 3 inches (7 cm) across often become tough and fibrous. When to harvest beets Related articles: How to harvest beets How to store beets Beets Growing…
Beets have a sweet, earthy taste. They can be eaten raw or cooked. If you bake or roast beets in their skins, you can enjoy that flavor at its most intense. You can boil beets then peel and slice them and serve with a little oil and lemon. If you have any leftovers, put them…
Beets grow best in cool weather. For best fresh eating, harvest beats when they are half grown–about six weeks after sowing. Beets will still be good eating when grown to full size. Thinning beets is important: thin first when roots begin to thicken–the tops will be young and tender and can be served fresh in…
Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit…
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