When to plant
A cool-season crop. Sow direct 4–6 weeks before last frost in spring. Beets tolerate light frost. Sow again in late summer for a fall harvest — beets grown in cool autumn weather are sweeter. They bolt in extreme summer heat.
Soil & site
Beets need loose, deep, rock-free soil for good root development. pH 6.0–7.5. Work in compost. Beets are moderately heavy feeders. Avoid fresh manure which causes hairy, distorted roots.
Feeding
A balanced fertilizer at sowing and again when plants are 10 cm tall. Boron deficiency causes internal black rot — water in a diluted borax solution if you've had this problem in previous seasons.
Common problems
Scab (rough patches on skin) from alkaline soil — test and lower pH. Cercospora leaf spot (circular spots with purple borders on leaves) — remove affected leaves. Aphids on leaves. Leaf miners (tunnels in leaves from fly larvae — use row cover).
When to harvest
Beets are ready when the shoulder of the root (visible above soil line) is 4–5 cm across for most varieties. Gently brush soil away to check size. Smaller beets (2–3 cm) are tender and sweet — perfectly edible. Beets left too long become tough and woody.
How to harvest
Loosen soil with a fork before pulling. Grab the beet by the base of the greens and pull straight up with a gentle twist. Twist off greens immediately, leaving 2–3 cm of stem to prevent bleeding during cooking. The greens are edible — treat them like chard.
Storage & use
Remove tops and store beets in a plastic bag in the refrigerator crisper for up to 3 weeks. For long-term storage, pack in damp sand in a cool cellar where they keep for months. Cooked beets freeze well. The greens wilt quickly — use within 2 days.
Companion planting
Beets and onions make excellent neighbors — they share space well without competing.
Useful for growing beet
A few things that make this one easier — chosen for this plant, not a generic list.
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