Beets

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.

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.

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

Ingredients	Directions
Dressing Ingredients 2 tablespoons cider vinegar 1 tablespoon Dijon mustard ½ teaspoon sugar ¼ cup extra-virgin olive oil salt and ground black pepper to taste Salad Ingredients 2 ¾ cups whole beets cut into halves, well drained, or one 16 ounce can 1 15 ounce can white kidney beans ½ cup reduced fat, crumbled blue cheese ½ cup coarsely chopped walnuts, toasted baby arugula leaves (optional)	Prepare dressing: Combine cider vinegar, Dijon mustard, and sugar in a small bowl. Gradually add olive oil until well blended. Season with salt and pepper. Prepare salad: Combine beets and white kidney beans in a large bowl. Toss with dressing. To serve, place arugula leaves on platter or in serving bowl, and top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Recipe source: Ohio State University Extension

 

Beet, Ginger and Red Cabbage Soup

Ingredients

Directions

2 Tbs unsalted butter 1 cup chopped red onion 1 cup peeled and chopped potato 1 Tbs peeled and chopped fresh ginger 3 to 4 sprigs fresh thyme 1 sprig fresh rosemary Kosher salt and freshly ground black pepper 3 ½ cups low-sodium chicken broth 1 ½ cups peeled and diced red beets 1 ½ cups shredded red cabbage Sour cream, toasted and chopped walnuts for garnish

Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

Recipe source: Food Network

 

Microwave Beets with Greens and Goat Cheese

Ingredients

Directions

2 pounds medium red beets with green tops (about 8 total) 2 Tbs extra-virgin olive oil 2 Tbs white wine vinegar 1 bay leaf Kosher salt and freshly ground black pepper 2 ounces goat cheese

Trim the green tops from the beets and thinly slice the greens to make about 2 lightly packed cups. Reserve. Peel and cut the beets into 1/2-inch pieces to make about 4 cups. Add the beets to an 8-inch square baking dish along with the oil, vinegar, bay leaf, 1/3 cup of water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the beets. Cover and microwave on high, stirring the beets every 5 minutes until the beets are tender, about 10 additional minutes. Carefully uncover and stir in the reserved greens and 1/4 teaspoon salt. Cover and microwave until the greens are tender, about 5 minutes. Discard the bay leaf. To serve, put the beets and greens into a serving bowl and crumble the goat cheese on top. Lightly sprinkle with additional black pepper and serve immediately.

Recipe source: Food Network