Beta vulgaris (Beet)

Easy to grow, nutritious, and delicious, Beets or Beetroots (Beta vulgaris) are biennial vegetables grown as annuals for their firm, sweet roots and succulent greens. Beets are a cool-season crop that is quick, fun, and easy to grow from seed.

• Beets are believed to originate along the coasts of the Mediterranean and were first cultivated for their edible leaves. By the end of the 15th century, Beets were found throughout Europe and used not only for their leaves but also for their delicious roots. Beets were brought to North America by European immigrants.
• Beets are a member of the amaranth family (Amaranthaceae), which includes Amaranth, Celosia, and Globe Amaranth.
• Beets are biennial plants that produce an enlarged root during their first season. After overwintering, they produce a flower stalk and seeds in the second year. However, Beets are usually grown as annuals for their fleshy root and young leaves.
• The best color and flavor develop under cool conditions and bright sun. When beets mature in warm weather, they are lighter colored, have less sugar, and display more pronounced color zoning in the roots.
• Tender and juicy, Beets have a rich and earthy flavor. Some have a slightly clove-like aroma and are sweet, while others have an apple-like astringent taste when shredded in salads.
• Beets can be boiled, baked, or eaten raw. They are famous as pickles and in a Russian soup called Borscht.
• Beet greens taste similar to spinach. They can be boiled, steamed, or stir-fried.
• Beet juice is a popular health food.
• Beets are great for the garden as they add in minerals to the soil and take up little space.

Types of Beets

Beta vulgaris (Garden Beet or Beetroot Group)

• The Garden Beet is primarily grown for its round, fleshy, earthy-tasting taproot. Commonly found in stores, this is what most people would associate with the word Beet.
• There are many cultivars in various colors, although deep, purple-red is the most well-known. This plant is usually grown for its root, but the leafy tops are also edible.
• Plant Garden Beets in the edible garden, in small spaces, or containers.

Beta vulgaris (Sugar Beet Group)

• Sugar Beet is commercially grown for sugar production (roots contain high sucrose levels). About 20-25% of the sugar produced today comes from sugar beets.

Beta vulgaris (Fodderbeet Group or Mangelwurzel)

• Fodder beet is grown for its large, white, yellow, or orange-yellow swollen roots. It was developed in the 18th century as a fodder crop for feeding livestock.

Beta vulgaris (Leaf Beet Group)

• The Leaf Beet group includes Swiss chard and beet spinach which are grown for their edible leafy greens. The group consists of annual and biennial vegetables.
• Unlike the Garden Beet, these plants do not grow a swollen root. Their succulent leaves can be eaten raw or cooked, but the thick stalks are best consumed after cooking.
• These leafy greens are great for drought-tolerant or edible gardens.

Beet Health Benefits

• While Beets make a flavorful addition to salads and various dishes, they can also provide some health benefits.
• Beets contain a large amount of vitamins A and C and also calcium, iron, phosphorus, potassium, protein, and carbohydrates. The highest levels of vitamins and other nutrients are available when the Beets are eaten raw.
• Both leaves and roots are packed with antioxidants that fight cell damage, reduce inflammation and reduce the risk of heart disease.
• Beets help increase stamina and blood flow to muscles.
• Rich in folate (vitamin B9), Beets can help reduce the risk of heart disease and stroke. Thanks to their high level in nitrates, Beets can help lower blood pressure.
• Beets are high in fiber and promote the growth of healthy bacteria that boost the immune system.
• Beets are high in oxalates, which can lead to kidney stones or gout. So eat Beets sparingly if you are at risk.

Growing Beets

• Beets grow up to 2-3 ft. tall (60-90 cm) and up to 4-6 ft. (120-180 cm) when in bloom, with a spread of 18-24 in. (45-60 cm), depending on the variety.
• Beets perform best in full sun or light shade in fertile, well-drained, alkaline soil (pH between 6.5 and 7.5). They will, however, tolerate average to low soil fertility. Keep the soil moist but not soggy.
• The best-tasting Beet is a quickly-grown beet. To grow them quickly, they need lots of rich organic material, constant moisture, and plenty of sun.
• Dig over the bed in the fall and add well-rotted manure if humus content is low.
• Avoid planting beets in the same location more often than every 3 years. Similarly, avoid planting beets where Swiss chard or spinach was recently grown.
• Beets are cool-season plants. They can tolerate temperatures as low as 40°F (4°C) and thrive when soil temperatures average 60-65°F (15-18°C). Growth above 75°F (24°C) is poor.
• Plant Beets as soon as soil can be worked in early spring.
• Make successive plantings every 2 to 3 weeks until fall as long as daytime temperatures do not exceed 75°F (24°C).
• For winter storage, sow crop about 10 weeks before a heavy freeze.
• Avoid fertilizers high in nitrogen, as they would promote lush foliage at the expense of beet roots.
• Beets are ready to harvest 55-70 days from planting. Harvest them when young (the size of a golf ball), so they do not become tough and woody.
• Plant in edible or vegetable gardens, along borders for mass planting, and in small groups or containers. If your soil is heavy or poorly drained, plant Beets in raised beds.
• Mulch to retain moisture and control weeds.
• Propagate by seed sown in spring or successionally through early summer.
• Use floating row covers to discourage insects early in the season.
• Pests: Beets may be affected by aphids, flea beetles, and mangold fly (beet leaf miner).
• Diseases: Beets may be affected by beetroot heart rot, black leg, and leaf spot.

Beet Companion Planting

• Excellent companion plants for beets are radishes, bush beans, garlic, onions, lettuce, carrots, corn, catnip, brassicas, oats, and aromatic herbs such as basil, thyme, hyssop, rosemary, lovage, marjoram, and mint.
• Strongly scented culinary herbs keep away cabbage moths, fleas, flea beetles, aphids, and rodents.
• Radishes, onions, and carrots help deter aphids, flea beetles, red spider mites, and cutworms.
• Garlic improves the Beet’s flavor, and catnip helps beets grow.
• Bad companion plants for beets include pole beans, field mustard, and charlock (wild mustard)