Beautiful roots, colorful stems, and edible leaves
Beets bring color to the garden and the kitchen. Their roots range from deep red to golden yellow and even striped varieties. The leaves are edible, too, making beets another crop offering two kinds of harvest.
Beets are closely related to Swiss chard. Both belong to the same species, but beets are selected primarily for their enlarged roots.
Growing Beets in North Texas
Beets prefer cool weather, full sun, and loose, fertile soil.
Planting: Sow directly in fall or late winter.
Spacing: Thin seedlings to approximately 3–4 inches apart.
Soil: Loose, well-drained soil with compost.
Water: Maintain consistent moisture for tender roots.
Growing season: Fall through spring.
Most beet varieties mature in approximately 50–70 days, although young greens are ready earlier.
Many beet "seeds" are actually clusters containing multiple seeds. Several seedlings sometimes emerge from one planting spot, making thinning especially important.
What to Look for in the Garden
Beet leaves often have colorful stems and veins, especially in red varieties.
The developing root grows mostly underground, but its rounded shoulders sometimes appear above the soil.
Look closely at young seedlings. You might see several plants emerging close together from a single seed cluster.
Harvesting Beets
Harvest roots when they reach approximately 1½–3 inches across, depending on the variety.
Gently loosen the soil and pull the roots.
Beet greens are edible at almost any stage, although young leaves are especially tender. Harvest a few leaves from established plants without stripping the plant if you're growing for roots.
From Garden to Kitchen
Remove the leafy tops, leaving about an inch of stem on the roots before storing.
Refrigerate roots in a produce bag or covered container. They often keep for several weeks. Store greens separately and use within a few days.
Beets are delicious roasted, steamed, pickled, or grated raw into salads. Beet greens cook much like Swiss chard or spinach.
Red beets contain natural pigments, so expect colorful hands and cutting boards!
Easy Roasted Beets
Ingredients
3–4 medium beets
1 tablespoon olive oil
Salt and pepper
Optional balsamic vinegar or goat cheese
Instructions
Heat oven to 400°F.
Scrub beets thoroughly and trim the leaves.
Wrap whole beets in foil or place in a covered baking dish.
Roast 40–60 minutes, depending on size, until easily pierced with a fork.
Cool enough to handle, then rub off the skins if desired.
Slice and toss with olive oil, salt, pepper, and a little balsamic vinegar.
Try This at Home
Don't throw away the greens! Beet leaves are a second harvest from the same planting. Cook them with a little olive oil and garlic for an easy side dish.
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