Beets are a dual-purpose root crop, valued for both their edible roots and nutritious greens. Timing the harvest correctly is important to ensure the roots are tender and flavorful, avoiding the tough, woody texture that develops if they are left in the ground too long. While the calendar provides a general guideline, the most reliable indicators for pulling beets come from observing the plant itself and the size of the root.
Visual Indicators of Optimal Readiness
Beetroots are typically ready for harvest between 50 and 70 days after planting, though this timeframe can vary based on the specific variety and local growing conditions. Visual signs are far more accurate than relying solely on the days-to-maturity listed on a seed packet. The first sign of readiness is the emergence of the root’s “shoulders” just above the soil line.
Gently brushing away the soil around the base of the leaves will reveal the diameter of the root. For the most tender and sweetest flavor, harvest beets when they are between one and three inches across. Beets harvested at the smaller end of this range, often referred to as “baby beets,” are particularly prized for their mild taste and soft skin.
Allowing the roots to grow larger than three inches in diameter often results in a tougher, more fibrous texture and a less appealing, woody interior. Cooler temperatures, especially a light frost, can actually improve the beet’s flavor by increasing its sugar content. However, the roots should be pulled before a hard freeze, which can cause them to become mushy upon thawing.
Harvesting the Beet Greens Independently
Beet greens are highly nutritious and can be harvested before the root is ready for pulling. This process requires caution, as the leaves are the plant’s solar panels, supplying the energy necessary for the root’s growth and development. Removing too much foliage will stunt the growth of the underground root.
The “cut and come again” method should be used, where only the older, outer leaves are removed from each plant. Use a sharp knife or scissors to snip the leaf stem an inch or two above the soil level. It is important never to remove more than one-third of the total foliage from a single plant at any one time.
Focusing on the outer leaves ensures the inner, younger leaves remain to continue photosynthesis, feeding the developing root. This selective harvesting allows you to enjoy the greens while preserving the root’s potential for a later, full harvest.
The Physical Pulling Technique
Once the beets have reached the desired diameter, the method used for removal is important to keep the root intact and prevent damage. Harvesting is easiest when the soil is slightly moist, as dry or compacted soil can make the pulling difficult and increase the risk of the taproot snapping. Watering the garden the day before a planned harvest can help loosen the soil sufficiently.
For smaller beets growing in loose soil, you can often grasp the plant at the base of the greens and apply a firm, steady pull and twist to lift the root from the ground. If the soil is heavy or the beets are larger, a garden fork or trowel should be used to gently loosen the earth around the plant first. Insert the tool several inches away from the root to avoid accidental puncture.
Loosening the soil before pulling minimizes the force required, which prevents the main taproot from breaking off in the ground. Beets should be harvested before daily temperatures become excessively hot, ideally in the morning, to minimize stress on the root and maintain firmness.
Preparing Beets for Storage
Immediate action after pulling is necessary to maximize the root’s storage life and quality. The greens must be trimmed off right away, leaving a small stem of about one inch attached to the root. This step is important because the leaves will continue to draw moisture and nutrients from the root after harvest, causing it to shrivel and soften quickly.
The small remaining stem helps to prevent the beet from “bleeding” its vibrant internal pigments, which also means a loss of moisture and flavor. Once trimmed, the roots should not be washed, as the thin layer of soil acts as a protective barrier. If they are muddy, allow them to air dry and then gently brush off the loose dirt.
For short-term storage, unwashed beets can be placed in a plastic bag in the refrigerator, where they will last for a few weeks. For extended storage, beets require a cool, high-humidity environment, such as a root cellar, kept between 32 and 40 degrees Fahrenheit. Stored properly, the roots can remain firm and sweet for several months.