Beets are a cool-season root crop that thrives in Michigan’s climate, offering a rewarding harvest for both the roots and the nutritious greens. Successfully growing beets in the state relies almost entirely on precise planting times to avoid the extremes of summer heat and winter cold. Understanding the two primary planting windows—spring and late summer—is the first step toward a successful growing season. The goal is to time the crop so it matures during the cooler periods, which enhances the sweetness of the roots.
Determining the Ideal Planting Windows
The most accurate planting schedule depends on your local average frost dates, as Michigan spans USDA Hardiness Zones 4, 5, and 6. For a spring crop, direct seeding should occur as soon as the soil becomes workable, typically four to six weeks before the last expected spring frost date. This early timing allows the beetroots to develop before the stress of high summer temperatures, which can cause bolting, or premature flowering. Beets are cold-tolerant, and their seeds can germinate in soil temperatures as low as 50°F.
For a fall harvest, planting should begin in mid-summer. The final planting cutoff date is determined by counting backward approximately 8 to 10 weeks from the first expected fall frost. This fall planting window generally runs from mid-July through early August, ensuring the 50 to 70 days required for most varieties to reach maturity before the deep cold sets in. For instance, if the first frost averages October 5th in your area, the final sowing should happen by the last week of July.
Soil Preparation and Initial Seeding
Beet seeds must be sown directly into the garden, as the root vegetable does not transplant well due to its taproot structure. Select a location that receives full sun, meaning at least six hours of direct sunlight daily, to encourage robust root development. The soil must be loose, well-draining, and free of rocks or debris, which can cause the beetroots to become misshapen.
Beets prefer a soil pH that is neutral to slightly alkaline, ideally ranging from 6.0 to 7.0 or slightly higher, which helps prevent nutrient deficiencies like boron. Sow the seeds approximately one-half inch deep and one to two inches apart in rows. Because each “seed” is often a cluster containing multiple true seeds, several seedlings will emerge in a single spot. Once the seedlings have developed their first true leaves and are about two inches tall, they must be thinned to a final spacing of three to four inches apart. This thinning eliminates competition, allowing the remaining root to expand properly and reach a desirable size.
Succession Planting for Continuous Harvest
The growing season can be significantly extended by employing succession planting, which involves staggering sowings every two to three weeks. This technique ensures a continuous supply of fresh, tender beets, rather than a single large harvest that matures all at once. Continue planting new rows from your initial spring date until mid-summer, typically stopping around mid-July to early August.
Beets require a steady supply of moisture, needing about one inch of water per week, as inconsistent watering can lead to woody, tough roots. Mulching around the plants helps to maintain soil temperature and moisture levels, which is beneficial for the developing roots. Lightly fertilizing with a balanced nutrient mix six weeks after planting can support growth, but excessive nitrogen should be avoided as it promotes leafy growth at the expense of the root.
Harvesting and Post-Harvest Storage
Beets are typically ready for harvest between 50 and 70 days after planting, depending on the variety and local conditions. The roots are ready when their diameter is between 1.5 and 3 inches, with many gardeners preferring the smaller size for tenderness and flavor. To check a beet’s size, gently brush away the soil at the root’s crown to see if the shoulder has expanded enough.
When harvesting, loosen the soil around the root with a garden fork before gently twisting or pulling the beet from the ground. Immediately after harvesting, clip the greens off, leaving about an inch of stem attached to the root, which prevents the beetroot’s color from “bleeding” and helps it stay fresh longer. For short-term use, the unwashed roots can be refrigerated in a vented plastic bag for several days. For long-term storage, the roots can be placed in a cool, humid environment like a root cellar or buried in moist sand, which keeps them viable for several months.