Almost everyone knows beets as plump, fuchsia-colored vegetables that stain one’s potatoes, meat, and bread as they exsanguinate across a plate. Offer a bowl of boiled beets to a child, and he will likely wrinkle up his nose in disgust.
Unfortunately, beets often fall into the category of “things that are good for you but aren't too tasty". In truth, beets can be prepared in so many different ways—all parts of the plant can be consumed—that nearly everyone can find a recipe that is appealing.
Beets and their foliage are good sources of folate, manganese, potassium, fiber, vitamin C, iron, copper, phosphorus, and tryptophan. They have one of the highest sugar contents of all vegetables, but one cup of boiled beets only contains about 75 calories.
Betaine and betacyanin, both found in abundance in beets, proffer several health benefits, including anti-inflammatory and anti-cancer activity.
Beets are easy to grow in the garden. They will thrive in almost any soil type, they will germinate in soils as cool as 45º, and beet seedlings are frost-hardy.
Cultivating Beets
- Soil preparation is important. Beets have long taproots, so they do best in deep, rich, moist soil with compost or rotted manure worked into the top three or four inches.
- Soil pH near neutral (7.0) is ideal.
- Beets can be started in cold soils, but the best plants emerge when soil temperatures are in the 55-70º range.
- Plant seeds ½ inch deep and about one inch apart. Space rows 12-14 inches apart. Cover with loose soil and keep evenly moist. Germination occurs in 5-15 days, depending on variety and soil temperature.
- When seedlings are 3-4 inches tall, thin to 3 inches apart. Thinned plants make tasty potherbs or salad greens.
- When beets reach the five- to six-leaf stage, maintain even watering. At this stage, beets are sensitive to changes in temperature or soil moisture; sudden variations may lead to zoning (formation of rough rings on the roots) and early bolting.
- Harvest when beets reach desired size (determined by variety and spacing).
Diseases and Pests of Beets
- Beets and other root crops can be affected by Streptomyces, a fungus-like organism that causes scab. Maintaining a near-neutral soil pH, adequate moisture, and healthy soil profiles—through mulching and composting—all help to reduce infection. Root and tuber crops should be rotated out for at least two years between plantings.
- Leaf miners invade beet foliage, causing blistering. Affected leaves should be picked and destroyed. Adult miner flies lay eggs on leaves, while the maggots fall to the soil to pupate; floating row covers and/or mulching may help to reduce numbers.
- Moles, gophers, voles, and mice can damage or feed on beets. Planting in raised beds with bottom screens (e.g., hardware cloth) will discourage these pests.
Recipes for beets are as varied as a gardener’s imagination. One of the most versatile of all garden vegetables, beets can be lightly boiled or steamed, marinated, grated, pickled, juiced, or roasted. Beet greens can be steamed, sautéed, or eaten raw.
One note of caution regarding beet greens: they contain oxalates, which may be a problem for people with a history of oxalate kidney stones. A bowlful of sautéed beet greens can be a powerful enticement; such individuals should probably avoid the temptation.
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