Scientific Name
Beta vulgaris
Crop Culture
Beetroots, known for their edible roots and leaves, prefer cool temperatures and can be grown in spring and fall. They thrive in full sun to light shade and require well-drained, fertile soil with a pH of 6.0-7.5. Before planting, enrich the soil with compost or a balanced organic fertilizer.
Beetroot seeds can be direct-sown in the garden as soon as the soil is workable in spring. For a continuous harvest, sow seeds every 2-3 weeks until mid-summer. In areas with mild winters, you can also plant beetroots in late summer for a fall harvest.
Planting
Plant the seeds 1/2 to 1 inch deep, spacing them 1 to 2 inches apart in rows 12-18 inches apart. Beetroot seeds are actually clusters of 2-4 seeds, so thinning is necessary to give each plant enough space to grow. Thin the seedlings to 3-4 inches apart once they have a couple of true leaves.
Keep the soil consistently moist, especially during seed germination and early growth. Mulching helps retain soil moisture and suppress weeds.
Grow Guides
For a detailed guide on growing beetroot, including varieties and troubleshooting tips, please refer to our comprehensive beetroot grow guide.
Diseases, Insects, and Weeds
Beetroots are relatively disease-resistant but can be affected by leaf spot and root rot in overly wet conditions. Regular weeding and adequate spacing for air circulation are important. Common pests include leaf miners and aphids, which can be controlled with organic or chemical methods.
Harvesting
Harvest beetroots when they are about 1.5-3 inches in diameter. Gently pull or dig them up, being careful not to damage the roots. The leaves can also be harvested for greens.
Storage and Preservation
Beetroots can be stored in the refrigerator for 2-3 weeks. For long-term storage, keep them in a cool, humid place like a root cellar, where they can last for several months. Beetroots can also be pickled, canned, or frozen after blanching.