A deliciously sweet beet with scrumptious tops that can be harvested as greens.
Sweet is the beet. When it comes to beets, the earlier the better. A dual-purpose beet, with sweet, early-producing, 3-4" roots and extra tall and flavorful tops for harvesting as greens. Cut the 18" tall greens, and use in lieu of spinach, kale or chard. Beets also freeze well, which is cool. Since the roots develop and mature over an extended period, there's no need to successively sow seeds.
Sow beet seeds in well-worked soil after danger of frost in spring. In frost free areas, sow in fall. Sow thinly in rows 12" apart and cover with 1/2" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 14-21 days.
How to Grow
Thin to stand about 3" apart when seedlings are 1-2" tall.
Pick the greens when they are 4-6" long and the roots are less than 2" in diameter. Store fall-harvested beets at 33-35°F at 95% humidity. Cook beet greens like spinach and can or pickle the roots. Beet roots can also be grilled, baked or broiled.