Beets are a popular garden vegetable grown for both their vibrant roots and nutritious greens. Achieving the best flavor and texture relies entirely on precise harvesting time. Beets can be harvested at various stages of growth, meaning the gardener must decide what size is ideal for their intended use. Timing the harvest correctly prevents the root from becoming woody or tough and ensures the greens are tender. This guide covers the visual indicators and techniques necessary to identify the perfect moment to pick your beets.
Reading the Root and Foliage Cues
The most reliable sign of a beet’s readiness is the visible portion of the root, often called the shoulder or crown, pushing up above the soil line. As the root swells underground, it naturally pushes the top of the bulb partly out of the earth, making it easy to gauge its diameter. Most varieties are ready for harvest when their shoulders reach about 1.5 to 3 inches across.
If you cannot clearly see the size, gently brush away a small amount of soil from the base of the plant to check the diameter. Roots smaller than one inch are considered “baby beets,” which are tender and sweet. Allowing them to grow much larger than three inches risks a tougher, more fibrous texture. The foliage can also offer a clue, as a slowing of new leaf growth or a slight yellowing of the older, outer leaves can signal that the plant is nearing full root maturity. Relying on visual inspection of the root size is a more accurate method than counting the 50 to 70 days to maturity listed on seed packets.
Harvesting for Greens and Root Size Management
Beets are dual-purpose plants, and harvesting the greens can begin long before the root is ready, but it must be done selectively. Removing too much foliage can significantly stunt the root’s growth, as the leaves are responsible for the photosynthesis that provides energy to the developing bulb. To ensure the root continues to mature, only snip one or two of the largest, outermost leaves from each plant, leaving the central crown and smaller inner leaves intact.
This light harvesting of greens can be done throughout the growing season, with the initial thinning of seedlings providing the first tender harvest. Managing the root size is a matter of preference. Harvesting when the roots are smaller yields a milder, more delicate flavor and a softer skin that often does not need peeling. Conversely, leaving the beets in the ground too long, especially in warm weather, can cause the root to become woody and less palatable.
Optimal Harvesting Methods and Storage Preparation
When the beet has reached the desired size, harvesting should be done carefully to avoid damaging the root. Loosening the soil around the beet with a garden fork or trowel is necessary, especially for larger, established roots, as this prevents the root from snapping during removal. Gently grasp the plant at the base of the greens and twist or pull upward once the surrounding soil is loosened.
The immediate post-harvest preparation is crucial for quality and storage life. The greens must be removed right away because they will continue to draw moisture out of the root, causing it to shrivel and soften quickly. Using a sharp knife or scissors, trim the greens off, leaving about one to two inches of the stem attached to the root. This small stub of stem prevents the root from “bleeding” its red pigment and moisture, which maintains its integrity during storage. It is also important to leave the thin, bottom taproot intact. Gently rub the soil off the beet, rather than washing it, before moving it to a cool, dark storage location.