Beets (Beta vulgaris) are root vegetables with a distinct red-purple hue and easy to grow in a Florida garden. Beets are native to parts of Europe, the Middle East, and parts of North Africa that border the Mediterranean Sea.

Beets can be planted from August through February. Good varieties include 'Chiogga', 'Tall Top', 'Early Wonder', 'Detroit Dark Red', 'Cylindra', 'Red Ace' and 'Yellow Detroit'. Golden Beet varieties are available as well.

Beets make the perfect candidate for succession planting. By staggering planting dates throughout the window, the harvest will be extended for months.

Plant beets in well-drained, loose, slightly acidic soil (pH range 6.0 to 6.5) with high organic content. It is recommended to plant seeds about 1/2 to 1 inch deep, in rows 1½ to 2 feet apart. Keep soil moist when planting from seed to allow proper germination. Once the seedlings have sprouted, thin them to 2 to 4 inches apart to minimize crowding.

Beets can also be started in trays and transplanted once they are four inches tall. Protect young seedlings by hilling up or gathering soil around them, which strengthens the plant and protects the roots from sunlight which keeps them tender.

Consistent irrigation throughout the growing season is important for roots to form properly. Fertilize beets based on soil needs, once the second set of true leaves emerges.

Beets are generally less susceptible to major pests and diseases but can be prone to common garden pests such as aphids, leafhoppers, leaf miners and flea beetles, as well as Downy Mildew and Fusarium wilt disease, and root knot nematodes. Inspect plants regularly for any sign signs of stress, disease, or pests. Early detection is key to addressing issues before they become severe. Remove any dead or diseased leaves to reduce spread and improve plant health.

Beets are ready to harvest in 50 to 70 days. While beets are grown for their tasty taproot instead of their greens, the leaves are also edible and can be added to soups, stews and salads so that very little of the beet product is wasted. Beets can be frozen, pickled or canned to enjoy year-round.

Beets are an excellent source of vitamins and minerals, especially B-vitamins, potassium, and magnesium. They do not have much fat but do naturally contain some sodium. All parts of the beet are edible from the root to the steam and leaves. The beet stems and leaves are great sources of Vitamins A, K, and potassium. Beets can be eaten in several different ways. The beet root can be dehydrated to make chips for a great snack. The chips can replace croutons on a salad plus beet leaves and steams make a great salad. Beets are also a great source of folate, which is an important nutrient for preventing birth defects. The red color comes from a pigment that may contain anti-inflammatory properties. The health properties found in beets may support the health of your brain, heart, and digestive system. They also help alleviate inflammation, possibly slowing the growth of cancer cells and can be a great addition to a balanced diet.

Photo Credit: UF/IFAS Communications

When you are purchasing beets, you want to look for a small to medium sized beet. Smaller beets will be the most tender and have the best taste. You want to avoid large beets because they will be tough, woody and will not taste good. The beets should be firm and round with smooth skin and a slender tap root. Red beets should have a deep red color or a deeper color of the color of the beet. Beets do come in many colors such as orange, yellow, white, two-tone, and red, however red beets are the primary color you will find. Sometimes beet greens are still attached to the beets, and they are good to eat too. They should be crisp and deeply colored. When selecting beets for a recipe it is hard to determine just how many beets you need to purchase. This yield information will come in handy in helping you determine how much to purchase.

How many beets do I purchase and what is the yield?

Yield 2 1/2 to 3 pounds fresh beets (without tops) = 2 pints frozen beets

13 1/2 pounds of fresh beets (without tops) = 9 pints of canned beets

10 medium beets (without tops) = about 1 pound or 2 cups of cooked beets

Photo Credit: Martha B. Maddox

Avoid washing beets until they are ready to use. Scrub away dirt with a vegetable brush. Trim the stem 2 inches above the beet but do not trim the tail before storing. Refrigerate the unwashed beet roots in loosely wrapped food-safe plastic bags or in a food-safe container with a lid. Store the greens with the stems in a small amount of water, like you do herbs or flowers, but cover with a food-safe plastic bag or silicone bag. Store the beet greens in the refrigerator and change the water in the vase every day. Greens will keep 3 to 5 days.  

Photo Credit: Martha B. Maddox            

preparing

Wash beets thoroughly under cool running water. Do not use any soap or detergents in washing beets, use just cool water. Cut the tail and peel the beets. Use a clean cutting board to slice, dice or chop the beets to use. The greens and stems can be washed in cool water and chopped for cooking. Make sure stems are young and tender, if not discard the older tough leaves and stems. Beets can also be pickled, canned, or frozen refer to guidelines on the National Center for Hone Food Preservation website at https://nchfp.uga.edu/

Photo Credit: UF/IFAS Communications

Eating: Beets are delicious by themselves picked or flavor enhanced with different herbs and spices, as a side dish, in a salad, or mixed with other vegetables or fruits. Roasting beets concentrates the natural sugars they contain which makes them extremely sweet. Below are different ways you can cook beet roots and beet greens.

Beet root: Cook beets by roasting, sautéing, boiling, microwaving, pureeing, and steaming.  Add them to salads, mix with herbs, spices, and oil, drizzle with balsamic vinegar, smoothies, in pancakes, and puree added to hot breakfast cereals, dehydrate to make chips.

Greens: Mix beet leaves and stems with mild lettuces, if the flavor of the greens is too strong for a delicious salad. Add the following to your salad feta cheese, watermelon, cucumber and a fresh lime juice. You can also cook beet greens, just like spinach, for a green vegetable side dish. Beet greens can be substituted for basil in a pesto recipe.

Pairing:

Beets pair well with lots of items. Beets pair well with all meats and seafood. Other pairing items include rice, steamed vegetables, green beans, feta and watermelon salad and most green salads, corn, carrots, spinach, roasted asparagus, zucchini noodles, potatoes, dark chocolate, roasted onions and garlic, goat cheese and soft cheeses, avocado, all citrus fruits, pineapple, mango, strawberries, raspberries, apples, pears, dill, fennel, parsley, mint, thyme, basil, rosemary, and herbs de Provence.

Nutritive Value: 

1 cup of diced, cooked beets contains around 70 calories, 15 grams carbohydrates, 3 grams fiber and 2 grams protein.

Photo Credit: Martha B. Maddox