Elongated, sweetly flavored beets are ideal for pickling and perfect in salads!
Ready to harvest in about 58 days after planting. The 3" long roots are perfect for salads, as they need no slicing. The foliage does not bleed. Grow in full sun in rich, well-drained soil that has been well worked. Seed may be sown directly in the garden after all chance of heavy frost. When planting, mix beet seeds with fast-sprouting radish seeds to mark the row.
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.