Beets are a versatile and nutritious root vegetable often found in grocery stores year-round. While frequently harvested in colder months, beets are not strictly winter crops. Understanding their ideal growing environment clarifies the best times to plant them for a successful harvest. Proper planting timing dictates whether the plant will produce a sweet, tender root or one that is tough and woody.
Beets as a Cool-Season Crop
Beets are categorized as a cool-season crop, thriving and producing the best quality roots when temperatures are mild. The ideal growing temperature range is typically between 50°F and 65°F, allowing vigorous growth without the stress of extreme heat or cold. Temperatures consistently above 75°F can cause the plant to “bolt,” or prematurely flower and go to seed. This results in a tough, unpalatable root with a strong, earthy flavor. High heat can also cause “zoning,” an internal disorder appearing as bands of red and pale color within the root.
This cool-season preference associates beets with autumn and winter harvests, particularly in regions with mild winters. Beets can tolerate a light frost, which often enhances their sweetness by concentrating sugars within the root. They are semi-hardy and cannot withstand a hard, sustained freeze that would freeze the ground solid. In areas where the soil does not freeze, planting in late summer or early fall allows the crop to mature slowly and be harvested throughout the winter.
Timing Your Planting for Success
Successful beet cultivation relies on timing the planting so the root-forming stage avoids the peak heat of summer. There are two primary planting windows in most temperate climates, creating a double harvest opportunity. The spring window begins as soon as the soil is workable and the temperature reaches at least 50°F. This is typically two to four weeks before the last expected spring frost. This early start allows the roots to develop before the high temperatures of early summer arrive, aiming for a late spring or early summer harvest.
For a continuous supply, gardeners often employ succession planting, sowing small batches of seeds every two to three weeks during the cool spring. This practice ensures a steady harvest rather than a single overwhelming glut. Once afternoon temperatures begin to reach the mid-70s, spring planting should stop, as the resulting roots would likely become tough.
The second, and often preferred, planting time is in late summer for a fall and winter harvest. Seeds should be sown approximately eight to ten weeks before the average date of the first expected hard frost. This timing ensures the roots mature during the cooler temperatures of fall, which naturally sweetens the beet before harvest. Fall-planted beets are often considered superior in flavor due to this extended cool-weather development.
Harvesting and Year-Round Availability
Beets are typically ready for harvest between 50 and 70 days after planting, once the roots reach a desired size, usually one to three inches in diameter. Harvesting them at a smaller, golf-ball size often yields the most tender and sweetest roots, while larger beets can become woody. When harvesting for storage, handle the roots gently to avoid bruising, which can lead to decay.
The year-round availability of beets in stores is due to their excellent post-harvest storage capabilities. After harvest, the greens should be cut off about a half-inch above the root to prevent moisture loss, and the beet should not be washed. When kept in a constant environment between 32°F and 40°F with high humidity (90 to 95 percent), beets can remain fresh for four to five months.
Home gardeners can replicate these conditions by storing the roots in moist sand, sawdust, or a plastic bag with air holes in a cool, dark location like a basement or refrigerator. This hardiness and longevity allow the harvest from the cool growing seasons of spring and fall to be preserved and consumed deep into the winter, bridging the gap until the next planting season.