Overview: Beets (Beta vulgaris) are a hardy vegetable that can survive the cold temperatures of New England. These colorful plants are a great addition to your garden and are perfect for a beginner gardener!
Seed Starting: Plant seeds in soil that is free of rocks, as their roots cannot develop properly with them in the way. Seeds should be planted very early spring, about 4 weeks before the last frost. A second crop can be sown in early August. Sow seeds 1/2 inch deep and 1-2 inches apart from each other directly into the bed in which you wish to grow them. Beet seeds (little balls) are actually a clump of 2-4 seeds. Soaking them before planting can speed germination and soften that hard seed coat. Make sure they are watered sufficiently for proper germination as well!
https://madridbullfight.com/xd7g8puyr8 To level up, consider multi-sowing beets, which means starting multiple seeds in trays or six-packs before transplanting into the garden (Source: Tiny Garden Habit). As the beets mature in a group, they push the other beets out. You simply harvest the biggest one of the bunch and let the others continue to grow.
https://greatstorybook.com/4v8b5fwm7zc Growing Advice: Beets prefer full sun – at least 6 hours a day! Once your seeds germinate and start to grow, you should thin your plants to around 5-6 inches apart so that their roots will have space to spread. No need to pull up the plants to do this – you can just cut off the greens at the tops to not disturb the other beets. They should get 1 inch of water per square foot weekly.
https://deportevida.com/37adyfcp Harvesting Advice: Beets push up and show their size above ground. When a beet reaches the desired size (maybe 1-3 inches in diameter), gently pull it from the ground. Note that beets can lose their sweetness and become “woody” if they get too big.
Sauteed Beet Greens Recipe
https://www.innova-pain.com/2023/04/19/mybg8kc4ho While beets are tasty, their leaves are equally so! Here is a zero-waste recipe for sautéed beet tops. (Originally found here). You will need:
- 1 bunch beet greens
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tablespoons golden raisins
- Lemon wedge
- 1 tablespoon chopped walnuts or pistachios
- Sea salt and freshly ground black pepper
- Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
- Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
- Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.