As gardeners, it’s so easy to think of beets as a spring vegetable. They are one of the first vegetables you can plant directly in the ground. But wait! You can plant a whole other crop of beets in the fall to extend your gardening season. Let’s get started!
First, choose your seeds. There are so many wonderful varieties of beet and plenty of colors to choose from. Perhaps try a yellow variety? or stripes? But also pay attention to the”days to maturity” number that is listed on the description. That will tell you when you need to plant your seeds to make sure you can harvest before the really cold weather sets in (if that’s a danger in your area). So if you expect super cold weather to set in on, let’s say, October 10th, back out the days-to-maturity number on you calendar (and add a week just to be safe) and that’s when you should plant.
Beet seeds are funny looking little guys; not smooth and pear-shaped like most seeds. This is one of the few seeds I never (okay, rarely ever) start in trays. Most root vegetables really like to go straight into the ground and prefer not to be disturbed by the transplant process. So skip the potting soil and containers and go right out to your garden bed.
Prepare your garden soil a little differently when you plant any root vegetable like beets (carrots, parsnips, radishes…)
Root vegetables will strain against the soil to grow large and robust – so if you have hard, compacted soil or soil with a high clay content, you’re asking them to work super hard to grow. Let’s make it easy for them! Mix a bag of peat moss into your garden soil to create a lighter soil mix. Peat moss will also hold water longer than regular garden soil, which is also critical for root veggies. Plant your beet seeds about 1/4 to 1/2 inch deep.
Keep your beets watered well and add a little dose of organic fertilizer every week.
They will sprout almost immediately and will be ready to harvest in 50-60 days – perfect for the impatient gardener!
Need a recipe to use up all those beautiful beets you just grew? Try my Beets with Whipped Ricotta and Balsamic. Enjoy!