Beta

( BAY - tuh )

At-A-Glance Information

This diverse genus of plants is native to Europe, the Mediterranean, the Near East and Asia (including India). Beta includes species of annual, biennial, and perennial plants with fleshy, thickened roots. Leaves are green and alternate, and flowers, often protected by bracts, bloom on upright spikes. Plant these productive vegetable crops in vegetable gardens, mixed borders or beds, or in containers and enjoy the fruits of your labor.

Beta Species and Varietals

The genus Beta is a member of the plant family Amaranthaceae, and includes seven to eight distinct species. Suggested growing zones for Beta are USDA hardiness zones 2-10 or Sunset growing zones A1 and 1-22, though they will perform best when temperatures remain between 50 degrees and 70 degrees Fahrenheit. To find your zone, click here: Zone Map.

Beta corolliflora (Wild Beet, Corolliflora Beet)
This species of wild beet is native to Turkey, the Transcaucasus, and Iran. It is being studied for its resistance to beet curly top virus in an effort to improve the widely cultivated Sugar Beet (Beta vulgaris 'Altissima Group'). Individual plants reach to between 20 and 60 inches tall when mature and in bloom.

Beta macrocarpa (Large-Fruited Beet, Acelga Borde, Acelga-Brava)
This species, native to the Canary Islands and the shores of the Mediterranean, has a good resistance to beet necrotic yellow vein virus and is being studied scientifically in an effort to improve the Sugar Beet (Beta vulgaris 'Altissima Group').

Beta nana (Dwarf Beet, Dwarf Beta)
Native to the mountains of central and southern Greece, this species forms a small perennial plant with a prostrate growth habit. It forms a rosette of leaves, and produces procumbent flower inflorescences. It is an edible plant, and is being studied for its cold resistance in efforts to improve the widely cultivated Sugar Beet (Beta vulgaris 'Altissima Group').

Beta vulgaris (Beet)
This species is widely cultivated, and is the most important crop (economically) in its order. It is also the type species in the genus. There are several cultivar groups, and all form herbaceous biennial or perennial plants up to 47 inches tall. Roots can be dark red, white, or yellow and are typically swollen and fleshy. Stems grow erect in cultivated varieties, and prostrate in wild varieties. Foliage can be dark green to dark red in color, is slightly fleshy, and typically has a prominent midrib. Groups within this species include 'Altissima' (Sugar Beets), 'Cicla' (Spinach Beet or Chard), 'Flavescens' (Swiss Chard), 'Conditiva' (Beetroot or Garden Beet), and 'Crassa' (Mangelwurzel; mainly used for feeding livestock). Cultivars and varieties are listed and described below:

'Action'
Garden beet from a productive plant that produces excellent quality roots.

'Albino'
From Holland, with sweet white roots that have great flavor. Great for eating fresh, cooking and pickling.

'Alto'
An F1 hybrid with sweet flavor and a long, cylindrical shape to its red root.

'Bettolo'
A round hybrid cultivar of garden beet with excellent flavor and red flesh.

'Boltardy'
Very popularly grown cultivar with beautiful dark red roots and succulent leaves great for salads.

'Bona'
Medium-late variety with high productivity and purple flesh without rings.

'Boro'
This F1 hybrid cultivar produces smooth, dark red beets great for growing in warm, humid environments.

'Bull's Blood'
This cultivar produces ringed beets with wonderful color and resistance to leaf miner. Great for pickling.

'Cheltenham Green Top'
Classic, reliable varietal that produces elongated, pointed beetroots with dark red felsh.

'Chiogga'
Italian cultivar with interior rings of bright pink-red and white.

'Crosby's Egyptian'
Round but flattened beetroot with dark red ringed flesh.

'Cylindra'
Great flavor, good cultivar for canning.

'Detroit Dark Red'
Round, smooth beets with blood-red flesh. Midseason variety good for canning.

'Early Wonder'
Heriloom variety with quality red roots and abundant greens. Good for mild climates.

'Fordhook Giant'
This Chard cultivar is easy to grow, high yielding, and can be harvested young or mature, eaten raw or cooked.

'Forono'
Uniform, cylindrical beets great for slicing and pickling. Sweet flavor.

'Golden'
Round, orange roots with golden flesh that doesn't bleed color.

'Lucullus'
Thick, cream-white 12-inch stalks and crinkled green leaves. Very productive plants.

'MacGregor's Favorite'
Delicious, beautiful beet grown for its purple greens as well as the root.

'Pablo'
Great for baby beets; productive plant with dark red flesh.

'Perfected Detroit'
Large, sweet, tender beets with uniform color. Matures early, good for pickling, canning.

'Rainbow Chard'
Upright habit plant with variable-colored foliage and stems that are narrow to broad.

'Red Ace'
Standard red beet, with medium-tall red-veined leaves.

'Rhubarb Chard'
Grown for its deep red-stalked green leaves with sweet, rich flavor.

'Ruby Chard'
Dark green, shiny foliage with red veins and crimson stalks. To 24" tall.

'Solo'
Deep green tops above ruby red roots.

'Touchstone Gold'
Smooth, golden-fleshed beets that retain color when cooked.

'Wodan'
Globe beet great for pickling and baby beet production. Bright red rounded roots.

Caring for Beta

The plants in this genus are commonly considered easy to grow, and do best in full sun to partial shade. In partial shade, however, plants will take a longer time to mature to a harvestable size. Ideally, Beta plants should receive between 6 and 8 hours of sunlight each day for best harvests. Soil should be rich and well-draining. If local soils are poor or compacted and do not drain well, make sure to improve soil before planting by adding organic material and compost. These plants prefer soil to have pH of between 6.0 and 7.0. Avoid planting Beets where related plants have been grown in past years, as they are susceptible to similar pests and diseases that may have overwintered in the soil or nearby plants. As soon as soil is workable in springtime (and has reached a temperature of above 50 degrees Fahrenheit, sow seeds directly into the garden. Germination rates can be increased by soaking seeds for 24 hours in lukewarm water before planting. Beet seeds can be started indoors; unlike many other root crops, they do not seem to mind as much being transplanted when they are young. Sow seeds indoors between 6 and 8 weeks before the last frost date of your area. Seeds should be sown outdoors 1/2 inch deep and 1-2 inches apart in rows 12-18 inches apart. After sowing, cover the seeds with a thin layer of soil. Beet 'seeds' are actually capsules that contain a few seeds each; these other seeds, if they germinate, will need to be thinned once their above-ground foliage emerges and reaches 4-5 inches in height. When thinning, simply chop off the above-ground parts; do not pull up the entire plant, as this will disturb the roots of remaining beet plants. Mulch around the planting area after planting, and begin watering regularly, providing about an inch of water per week. These plants need plenty of moisture to grow. Ensure that good drainage is occurring throughout the season, as well, as any standing water can rot the beet root.

In areas with mild winters, Beets can stay in the ground over the cooler months. They will regrow in the next season. Overwintered beets are great to leave in the garden; they will not be useful as a root vegetable (the roots become woody and unpalatable over time), but they will continue to produce edible leaves, and can also be used as parent plants, allowed to bolt and flower, producing seeds in summer and fall for the next season of plants. Pruning is not necessary for Beets, though to clean up the look of their above-ground parts, any yellowing, damaged, diseased, or otherwise unsightly foliage can be removed at any time. Make sure to not remove too much foliage at any one time if you are growing Beets for harvesting, however, as leaves are necessary to produce the energy that gets sent down to the roots. Cut off any flower stalks that form (unless seeking to harvest seeds for sowing next season); they will draw a lot of energy away from the root system.

Harvesting Beta Plants
Betas are multi-use plants; some are cultivated for their above-ground foliage, others for their roots. Some plants will be used for both purposes. Roots will take between 55 and 70 days (about two months) from sowing to be harvested. The roots will be about the size of a golf ball or larger at this point; roots allowed to grow past this size will get tough and woody. To harvest roots, loosen the soil around the beet and gently pull it up from the ground. Beets can be stored in the refrigerator for between 5 and 7 days. Clipping the green tops off will keep them fresher for longer; leave about an inch of stem on each beet, and store greens separately for best results. Greens can be harvested at almost any time, though it is important to not harvest too much greenery at any one time to make sure that roots are being supplied with enough energy to grow. Leaves can be twisted off and cooked like spinach or eaten fresh, added to salads.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

The best way to propagate Beta (Beet or Chard) plants is by seed. Plants that are allowed to go to seed will not be edible; it is a good idea to leave just one or two plants that are allowed to flower, and harvest all others. Typically, they will flower in their second year of growth, being biennial plants, and produce flowers in warmer temperatures in summertime. To propagate your Beta by seed, follow the instructions below:

Propagating Beta by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
Harvest your seeds. The seed capsules are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out, you can harvest them. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area.
Two to three weeks before the last frost date of your area, water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes between 5 and 12 days from sowing. Once you begin to see seedlings sprout and they are about 4-5 inches tall, transplant them to their forever home outdoors in the garden.

Beet seeds are produced in upright seed heads in summer or fall.

Beet 'seeds' are actually small capsules that contain a few seeds each. Multiple seeds per capsule may sprout; simply thin out seedlings when they reach between 4-5 inches tall.