Beet Varieties - Garden and Allotment Tips and Advice

Do you want to know the best beet varieties to grow in the garden or at the allotment? Here we tell you them all and tips on how to grow them.

Beet Varieties – How to Grow: A Comprehensive Guide

Introduction
Beets—also known as beetroot—are beloved garden staples that deliver a wealth of nutrients, a rich earthy flavor, and a splash of vibrant color to your plate. From deep red and golden-yellow hues to striking candy-cane striped varieties, beets aren’t just nutritious and tasty; they’re also visually stunning additions to any meal. Whether you prefer them roasted, pickled, juiced, or raw in salads, growing your own beets gives you complete control over their quality and freshness.

Beets are relatively easy to grow and adapt well to different soil types and climates, making them popular among both novice and experienced gardeners. They’re quick to mature, allowing for multiple sowings and harvests throughout the growing season. In this comprehensive guide, you’ll learn all about the wide range of beet varieties available, how to select the best type for your garden, and the techniques and tips needed to grow them successfully. By following these best practices, you can look forward to enjoying a bountiful harvest of beets that bring flavor, color, and nutrition straight from your garden to your kitchen.

Why Grow Your Own Beets?

Beets are nutritional powerhouses loaded with vitamins A and C, iron, and folate. They’re also rich in dietary fiber and antioxidants like betalains—compounds that give beets their bright pigments and may offer health benefits like reduced inflammation. Beyond the health advantages, beets are cost-effective and versatile. Homegrown beets taste remarkably fresh and sweet compared to store-bought counterparts, and you can enjoy their tender greens too, which can be used in salads and stir-fries.

Growing beets also encourages sustainable, local eating, reducing your reliance on transported produce that may lose freshness and flavor on its journey. By selecting from a range of beet varieties, you can experiment with new flavors, textures, and culinary possibilities that go beyond the common red beetroot.

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Choosing the Best Beet Varieties

While many people are familiar with the classic deep-red beet, there’s a world of varieties waiting to be discovered. Each variety offers unique characteristics—flavor nuances, growth habits, root shapes, and coloration—that can enhance your culinary experiences and gardening pleasure.

1. Classic Red Beet Varieties

Detroit Dark Red: Arguably the most popular home-garden beet variety, it’s known for its smooth, round roots and deep-red flesh. Detroit Dark Red beets are reliable, sweet, and versatile.
Boltardy: A UK favorite, Boltardy is bolt-resistant and great for early sowings. It produces smooth, round beets with a dark-red flesh that remains tender even as it matures.

2. Golden and Yellow Beet Varieties

Golden Beet: Golden varieties, such as Golden Detroit or Burpee’s Golden, offer a mild, slightly sweeter flavor than red beets. Their sunny yellow flesh doesn’t bleed, making them perfect for salads where you want bright color without staining.
Boldor: A golden variety known for its smooth texture and resistance to bolting, Boldor’s vibrant flesh is ideal for raw preparations and striking plate presentations.

3. Striped (Chioggia) Beet Varieties

Candy Stripe (Chioggia): This Italian heirloom variety boasts concentric rings of pink and white inside its root. It’s sweet, mild, and perfect for thinly slicing into salads. The unique pattern fades when cooked, so try eating it raw to appreciate its distinctive look.

4. Cylindrical and Specialty Beet Varieties

Cylindra: This elongated beet is excellent for uniform slicing. Its long, cylindrical shape ensures even-sized rounds, making it convenient for pickling and roasting.
Baby Beets: Some varieties are bred to be harvested small, delivering tender, succulent roots perfect for gourmet dishes and salads.

By mixing and matching different beet varieties, you can create a garden that yields a range of colors, flavors, and textures—all from the same crop family.

Soil Preparation and Site Selection

Soil Requirements:
Beets thrive in well-draining, loamy soil with a slightly acidic to neutral pH (around 6.0-7.0). To prepare your soil, remove weeds, stones, and debris, then incorporate well-rotted compost or manure to enhance fertility and soil structure. Avoid using fresh manure, as it can lead to forked or misshapen roots.

Site Selection:
Choose a sunny spot that receives at least 6 hours of direct sunlight per day. While beets can tolerate some partial shade, full sun encourages robust growth and richer flavors. Good airflow around the plants can also help reduce disease incidence.

Crop Rotation:
Beets are related to spinach and Swiss chard, so avoid planting them in the same spot where these crops or other beetroot varieties have grown in the past 2-3 years. Crop rotation helps prevent soil-borne diseases and nutrient depletion.

Sowing Beet Seeds

When to Sow:
Beets are cool-season vegetables. In most climates, sow seeds outdoors from early spring (as soon as the soil can be worked) until mid-summer for a continuous harvest. For a fall crop, sow beets about 8-10 weeks before the first expected frost. Some gardeners also use cloches, fleece, or hoop tunnels to extend the growing season and achieve later harvests.

How to Sow:
Beet seeds are actually seed clusters containing multiple seeds. Sow them about 1-2 cm deep, spaced 10 cm apart, with rows about 30 cm apart. Germination typically occurs within 7-14 days, depending on soil temperature. Thinning will be essential later, as multiple seedlings may emerge from each seed cluster.

Soaking Seeds:
Pre-soaking beet seeds in warm water for a few hours before sowing can speed up germination. This step helps soften the seed coat and promote quicker sprouting.

Thinning Seedlings and Transplanting

Thinning:
Once seedlings reach about 5 cm tall, thin them so that the strongest seedling remains every 10 cm. This spacing allows the roots to develop without competition. The seedlings you remove are edible—toss them into salads for a fresh, earthy crunch.

Transplanting:
While beets generally prefer direct sowing, you can start them in modules indoors if desired. Carefully transplant seedlings once they’re about 5-7 cm tall, taking care not to disturb their delicate taproots. Keep the soil moist after transplanting to help them establish quickly.

Watering, Feeding, and General Care

Watering:
Consistent moisture is crucial for proper root development. Water deeply once or twice a week, aiming to keep the soil evenly moist but not waterlogged. Mulching around the plants helps maintain moisture and suppress weeds.

Feeding:
Beets appreciate fertile soil. If you’ve incorporated compost at planting, they may only need light supplementary feeding. A balanced, organic fertilizer applied midway through the growing season can help boost growth. Avoid high-nitrogen feeds that encourage leafy growth at the expense of root formation.

Weeding and Mulching:
Regularly remove weeds to reduce competition. Mulch with straw or compost to keep soil cool, conserve moisture, and minimize weed growth. Mulching also helps maintain more consistent soil conditions, leading to better-tasting roots.

Common Pests and Diseases

Pests:

Flea Beetles: Small, hopping beetles that chew tiny holes in leaves. Use row covers or insect netting and encourage natural predators like ladybirds and lacewings.
Aphids: These sap-sucking insects can weaken plants. Blast them off with water or use a gentle insecticidal soap.
Leaf Miners: They create tunnels in the leaves. Remove affected leaves promptly and use row covers to prevent egg-laying.

Diseases:

Cercospora Leaf Spot: This fungal disease appears as small, dark spots on leaves. Rotate crops, maintain good garden hygiene, and remove infected foliage.
Downy Mildew and Powdery Mildew: Fungal issues that can appear in warm, humid conditions. Ensure good airflow and avoid overhead watering. Some resistant beet varieties are available.

Preventing Issues:
Crop rotation, proper spacing, healthy soil management, and choosing disease-resistant varieties are key strategies for minimizing pest and disease problems. Good garden hygiene—removing weeds and debris—goes a long way too.

Harvesting Your Beets

When to Harvest:
Beets are typically ready to harvest about 50-70 days after sowing, depending on the variety and growing conditions. Harvest once the roots have reached a usable size, typically golf-ball to tennis-ball diameter. Smaller beets are often sweeter and more tender, while larger ones can become woody.

How to Harvest:
Gently loosen the soil around the beet and pull it up by the leaves. Be careful not to damage neighboring roots. If the soil is compact, a garden fork may help lift the roots without breaking them.

Harvesting Greens:
Don’t forget the beet greens! Harvest some leaves as the plant grows, but avoid removing too many, as the leaves are needed to produce energy for root development. Younger, tender leaves are excellent in salads, while more mature leaves can be sautéed or added to soups.

Storing and Preserving Beets

Short-Term Storage:
Beets store well in the refrigerator’s crisper drawer. Trim leaves to about 2 cm above the root to prevent moisture loss. Place them in a breathable bag or container to maintain humidity. They can last for a few weeks this way.

Long-Term Storage:
For longer storage, consider packing beets in damp sand or sawdust and keeping them in a cool, dark place like a root cellar. You can also pickle or can beets for extended preservation. Pickled beets retain their flavor and nutritional value for months, offering a tangy addition to salads and sandwiches.

Freezing:
You can blanch and freeze beets, though their texture will be softer upon thawing. Frozen beets work well in soups, stews, and purées.

Culinary Uses and Cooking Tips

Beets are exceptionally versatile in the kitchen. Here are some popular ways to enjoy them:

Roasting: Roast beets in the oven with a drizzle of oil, salt, and pepper until tender. Their natural sugars caramelize, yielding a sweet, earthy flavor.
Pickling: Lightly pickled beets add tangy brightness to salads and sandwiches.
Raw in Salads: Finely grated or thinly sliced Chioggia or golden beets provide a colorful, crisp addition to salads.
Soups and Stews: Beets feature prominently in traditional Eastern European dishes like borscht, lending vibrant color and deep flavor.
Juicing and Smoothies: Their natural sweetness and color make beets excellent for juicing or adding to smoothies with apples, carrots, or ginger.

Experimenting with various cooking methods and using different beet varieties can open up a world of culinary creativity.

Conclusion

Growing your own beets is rewarding on many levels. You gain access to a broad range of beet varieties—red, golden, striped, or elongated—each with unique characteristics. You can enjoy the freshness and flavor of your harvest at its peak, knowing exactly how it was grown, free from pesticides or artificial chemicals. Beets are relatively low-maintenance, making them suitable for gardeners of all skill levels, and they adapt well to various climates and conditions.

By choosing the right varieties, preparing the soil, and providing proper care, you’ll reap abundant beet harvests for salads, soups, and much more. These nutrient-rich, colorful roots will delight your taste buds and enrich your diet, while the growing experience nurtures your connection to nature and your appreciation for seasonality. With consistent effort, good garden hygiene, and a willingness to try new varieties and techniques, you can look forward to a steady supply of homegrown beets that bring joy from your garden to your table.