For best quality, tender roots, sow seeds before midsummer heat and again in late summer to early fall—in cold climates, allow at least 10 weeks before fall frosts. Keep soil evenly moist throughout the season. Be sure to thin seedlings several times when plants are small, as beets grow best if given enough room.
HARVEST AND USE
After thinning seedlings, use tender young tops for nutritious, flavorful steamed greens. Harvest baby beets at 1 to 2 inches in diameter, or let roots grow as large as desired. Garden fresh beets cook quickly. They are delicious steamed, boiled or baked whole in their skins like potatoes, then peeled for wonderful color and sweet concentrated flavor. Golden color does not “bleed” like red beets.