Beets
Beets can be grown as a spring or fall crop in Kansas. There are many varieties of beets including red beets, golden beets, Chioggia beets, and white beets. Red beets are a deep red-purple color and are one of the most common types. Golden beets are sweeter than red. Chioggia beets have red and white rings on the inside. White beets are white or a pale yellow color. Commonly grown for the roots, the tops can also be used as a cooked green. Beets contain vitamin C, which helps heal cuts and wounds. It is a good source of fiber, which helps to maintain bowel function. Beets also contain folate, which is important for red blood cell production, disease prevention, and prevention of neural tube defects (birth defects).
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How to Grow
Beets are fairly easy to grow. Red, round beets are by far the most common, but you can now easily find gold, white, red and white striped, and cylindrical types as well. Some non-red varieties are not as vigorous and have lower germination rates. Monogerm varieties only grow one plant per seed, whereas most varieties will produce 2 to 6 plants per seed. Look for varieties that mature quickly and produce uniform roots.
- Planting Information: Gardeners can begin sowing beet seeds in late March into early April and then again from mid- July into mid-August. Short season beet varieties can be planted into late August but could be caught by an early frost.Plant seeds 1/2 inch deep. Rows should be spaced 1 to 1 1/2 feet apart.
- Sunlight: Beets need full sun for best performance. Some shade during the afternoon in the heat of the summer can improve the quality of the beets.
- Temperature: Beets tolerate cold temperatures and are often planted early in the spring. Contrary to popular belief they also tolerate our summer heat well, especially if given a break from the sun during the hottest part of the day.
- Watering: Beets need approximately one inch of moisture every week during the growing season. It's best to water once or twice a week and soak the soil profile rather than watering lightly daily.
- Soil and Fertilization: Beets perform best in loose, well-drained soils in sunny locations. Heavy clay and/or poorly drained soils should be amended with large quantities of compost, well-rotted manure, or other forms of organic matter. Little or no fertilizer is needed in fertile soils.
- Pests, Diseases and Issues:
Poor germination is a common problem with beets. This typically happens in dry soils where an impenetrable crust has formed on the soil surface. A light layer of mulch, applied after sowing, will prevent washing during rainy periods and prevent crusting of the soil during dry periods. Periodic watering during dry periods should also promote germination.
Overcrowded seedlings are another common problem when growing beets. Seedlings should be thinned to 3 to 4 inches apart to ensure good root development. Each "seed" that is sown is actually a fruit that contains several seeds. When thinning, remove the smaller, weaker seedlings and leave the more vigorous ones.
Beets compete poorly with weeds, so frequent shallow cultivations are necessary. - Succession Planting: Successive sowings every 2-3 weeks ensure a continued harvest into fall.
Harvest and Storage
Roots
Select beets of the diameter you prefer. Beets may be harvested when the roots are 1 inch in diameter. However, the main crop usually isn't harvested until the roots are 1 1/2 to 3 inches in diameter. Roots larger than 2 to 2½ inches in diameter are often tough and woody. Beets for baby beets or whole canning should be harvested smaller. Trim the tops of beets to ½ to 1 inch above the roots and store in plastic bags in a refrigerator before use. Mulch fall planted beets to prolong the fresh harvest season but use them before they freeze.
Leaves
Leaves can be snipped from the plant once the root is 1 inch in diameter. Up to 1/3 of the beet foliage can be harvested for greens without harming the root. Use a scissors and harvest leaves when they reach 6 to 8 inches long. Keep greens cool until eaten.
Recipes
All parts of beets can be eaten several ways including steamed, sautéed, baked, broiled or roasted. Below are some ways to cook beets. If you are interested in canning beets check out this Preserve it Fresh, Preserve it Safe guide.
Steam: Set greens on a rack in a steamer over boiling water. Cover and cook until tender, about five minutes. Toss with 2 teaspoons lemon juice.
Sauté: Heat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil. Sauté beet greens and 1 minced garlic clove about 5 minutes. Drizzle 1 tablespoon vinegar over greens. Mix and serve as a side dish.
Roast: Place beets in a baking dish. Bake in a preheated oven at 400°F for about an hour.
Bake: Season and wrap individual beets in foil, crimping tightly around beet. Place on a baking pan and bake in preheated 375°F oven for an hour.
Boil: Place beets in a pot of boiling water, cover and simmer until beets are just tender, from 30–45 minutes.
Beet and White Bean Salad
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Dressing Ingredients
Salad Ingredients
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Recipe source: Ohio State University Extension
Beet, Ginger and Red Cabbage Soup
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Recipe source: Food Network
Microwave Beets with Greens and Goat Cheese
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Recipe source: Food Network