Beets are a rewarding cool-season vegetable, but growing them successfully in Texas requires attention to the state’s variable climate. Planting times vary significantly by region due to immense geographical differences. The primary goal for Texas beet growers is to avoid planting when the soil is too cold for germination or when summer heat will cause the roots to become tough and woody.
Timing: Planting Windows Across Texas Regions
Texas gardeners must plan planting around intense summer heat, which dictates spring and fall windows for most areas. Beets grow best when air temperatures are between 50°F and 65°F. Seeds reliably sprout when the soil temperature is at least 40°F, with 50°F being ideal.
In Northern Texas, including the Panhandle and the Dallas-Fort Worth area, the spring planting window begins in February or early March, as soon as the soil is workable. This timing allows roots to mature before high temperatures arrive in late spring. For a fall harvest, planting should resume in August or September, four to six weeks before the first expected fall frost.
Central Texas, encompassing Austin and San Antonio, offers slightly earlier spring and later fall opportunities. Spring planting can begin around February, but must not extend past mid-March to ensure roots develop before the heat sets in. The fall season is often longer, allowing planting from late August through October for a late-year harvest.
South Texas, including the Coastal Bend and the Rio Grande Valley, has the most flexible schedule, allowing for winter production. Beets can be planted throughout the cooler months from October through January. Spring planting must be very early, as the transition to growth-stunting heat occurs quickly, making fall and winter the most reliable seasons for a successful crop.
Preparing the Soil and Sowing Seeds
Beets require loose, well-drained soil to allow the root to expand uniformly without deforming. Compacted or rocky soils should be avoided. The soil should be deeply turned, ideally 8 to 10 inches deep, and amended with organic matter to improve aeration and drainage. Beets thrive in soil with a pH that is neutral to slightly alkaline, ranging from 6.0 to 7.0 or slightly above.
Beet seeds are actually a cluster of two to four seeds. Seeds should be sown directly into the prepared garden bed, as beets do not transplant well due to their taproot. Plant the seeds about a half-inch deep, spacing them one to two inches apart in the row, and cover them lightly with soil or compost. Continuous moisture is necessary for germination, which takes between five and 14 days when soil temperatures are warm enough.
Post-Emergence Care and Thinning
Once seedlings emerge, thinning is the most important maintenance step. This is necessary because each planted “seed” produces multiple sprouts, causing overcrowding that prevents roots from developing proper size. Thinning should occur when seedlings are two to three inches tall or have developed their first set of true leaves.
Remove all but the strongest seedling at each planting spot, spacing the remaining plants three to four inches apart. Snip the unwanted seedlings at the soil line with scissors to avoid disturbing the delicate roots of the plants you keep. Consistent and deep watering is required throughout the growing period, as fluctuating soil moisture can cause roots to become tough, woody, or cracked. Avoid excessive nitrogen fertilization, which encourages lush leaf growth at the expense of root development.
Harvesting Your Beet Crop
Most beet varieties are ready for harvest 50 to 70 days after planting. A clear indicator is when the shoulder of the beet root begins to push up out of the soil surface. Beets can be pulled at any size, but they offer the best texture and flavor when the roots are between 1.5 and 3 inches in diameter. Roots that grow much larger than a tennis ball may become tough.
The tops of the plant are edible and can be harvested as a leafy green, even during the root development phase. When harvesting the greens, only take the outer leaves to ensure the plant can continue to photosynthesize and grow the root. Once harvested, trim the greens from the root, leaving about an inch of stem attached, before storing the roots in the refrigerator.