Helping You Become a More Successful Gardener
Mark A. Miller
BETA vulgaris( Jewel-toned Blend/ Mix)
Beet, Jewel-toned Blend Beet
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If you can't decide what beet variety to grow and love diversity, plant several rows of Jewel-toned Blend. It is a colorful mix of three popular cultivars, 'Chioggia', 'Red Sangria' and 'Golden', which provide a tasty array of beets and greens in the cool season. The beets develop quickly and may be harvested about 50 to 55 days after sowing. Harvest at around 40 days for baby beets. The red-hued 'Red Sangria' and 'Chioggia' roots release juices when cut that stain clothing and surfaces. While 'Red Sangria' is solid burgundy-red, 'Chioggia' has concentric circles or red and whites. In contrast, 'Golden' is golden-orange inside. All have flavorful greens that can be harvested when young and tender.
Usually grown as annuals, beets are true biennials, which mean they generate large roots and lush foliage in the first year and flower, set seed and die in the second. The flowers are unimpressive but produce lots of seed that can be saved from year to year. Beets originate from Europe where they have been cultivated for hundreds of years.
This is a cool-season vegetable that can be grown in two seasonal cycles, if the growing season is four or more months long. For a spring harvest, sow seeds in the garden in early spring, thin them to around a hand's width apart and harvest in early summer. For a fall harvest, sow seeds in late summer and harvest roots before the first frost of autumn.
Grow beets in full sun and fertile, friable garden soil. It is best to berm up the soil where they are grown to ensure the roots have lots of loose, well-drained soil. They require regular water and light fertilization. The seeds germinate more quickly if soaked in warm water for 30 minutes before planting.
Beets are especially popular in Northern European and Russian cooking because they grow best in cooler northerly regions. They taste great pickled, roasted, sautéed or added to salads and soups. The glossy leaves of 'Chioggia' can also be cooked and eaten as greens. Maintain the red and white circles by baking the roots whole and then slicing them just before serving at the table.
12 - 1
5 - 10
A1, A2, A3, H1, H2, 1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
1'-2' / 0.3m - 0.6m
6"-12" / 15.2cm - 30.5cm
Late Spring, Early Summer, Summer
Spring, Summer, Fall
Red, Green, Light Green, Dark Green
Container, Edible, Herb / Vegetable
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