1.Sowing & Germination

Beet "seeds" are actually small, dried fruits containing 2 to 6 individual seeds. This means that thinning is almost always necessary after they sprout.

• →When to Plant: Beets are hardy and prefer cool weather. Sow outdoors 2–4 weeks before the last frost in spring. For a fall crop, sow 8–10 weeks before the first expected autumn frost.
• →Seed Preparation: For faster germination, soak the seeds in warm water for 2–4 hours before planting to soften the outer shell.
• →Sowing Depth: 1/2 inch deep.
• →Spacing: Sow seeds 1–2 inches apart. Once seedlings are 3 inches tall, thin them to 3–4 inches apart. (Eat the thinnings—they are delicious baby greens!)Germination Time: 7–14 days. Beets germinate best when soil temperatures are between 50°F and 75°F.

2.Growing & Care

• →Watering: Consistent moisture is the secret to tender beets. If the soil dries out and then becomes soaked, the roots may crack. Aim for 1 inch of water per week.
• →Mulching: A layer of straw or grass clippings helps regulate soil temperature and keeps the "shoulders" of the beet (the part that pops out of the ground) from getting sun-scorched.
• →Weeding: Hand-weed carefully. Beets do not like competition, but their roots are shallow, so don't use heavy tools near the base of the plant.

3.Harvest

• →Days to Maturity: 50–60 Days.
• →Greens: You can snip 1 or 2 leaves from each plant throughout the season without hurting root development. Harvest when leaves are 4–6 inches long.
• →Roots: Detroit Dark Red can be harvested at any size.
• →Baby Beets: 1 inch diameter (very sweet and tender).
• →Mature Beets: 2.5 to 3 inches diameter (best for canning and roasting).
• →Storage Tip: Twist the greens off with your hands rather than cutting them with a knife; leaving about 1 inch of stem prevents the beet from "bleeding" and losing its color during cooking.

4.In the Kitchen

• →Root Storage: Beets store incredibly well. Cut off the greens and store the unwashed roots in a perforated bag in the refrigerator for up to 3 weeks, or in a cold root cellar for months.
• →Flavor Profile: Detroit Dark Red is known for its high sugar content and earthy finish. It is the premier choice for pickling, borscht, or roasting with goat cheese.