Will Beets Mature After the Tops Are Cut for Greens?

Identification and Culture

• An annual native of Europe, beets are viable in U.S. Department of Agriculture plant hardiness zones 2 through 11 and may be planted in spring through early summer to mature in late summer or fall. Baby beet greens will develop after about 35 days, while baby roots are usually ready after 9 to 11 weeks. Beets require full sun for best growth, though they also tolerate light shade. Plant seeds in rich, sandy soil and provide consistent moisture, especially during the hottest parts of summer. Sow in rows and thin to 3 or 4 inches apart when seedlings appear.

Harvesting Leaves While the Root Is Growing

• Harvesting a few leaves from each beet plant while the root is still growing is generally fine and won't produce a root noticeably different from that of a plant whose greens haven't been harvested. Cutting off the entire top of the plant, however, might halt the growth of the root. Therefore, postpone removing the top until you're ready to harvest the root. When harvesting only a few leaves at a time, choose fresh, unmarked leaves that are less than 6 inches tall.

Harvesting Whole Plants

• When thinning seedlings, leave the small roots attached to the green tops and use the whole plant in salads or sautés. If the roots are ready, spade up the soil around the plant and remove it by grasping the top. You may continue to remove the whole plant and use the greens up until the beets grow larger and the greens become too tough. When storing beets in the fridge, remove the greens, as they will quickly draw moisture away from the roots.

Tops

• Beet greens, which contain lots of vitamin A and are similar to Swiss chard, make good salads when served fresh. You can also sauté them or add them to soups. Although many varieties of beets are grown primarily for their roots, several beet cultivars, such as “Crosby’s Egyptian" and “Green Top Bunching," are prized for their tasty tops. To maximize your production of beet greens, plant the seeds 1/2 inch apart without thinning, according to the University of Illinois Extension website.

Roots

• Red, orange or yellow beet roots are a great source of vitamin C and may be cooked for use in soups and salads or pickled to produce a crunchy treat. Many beet varieties are grown for a specific quality, such as “Little Ball” mini beet, which forms roots in only 50 days, or “Big Red,” which is a good late-season producer. However, other cultivars are grown for both their tops and roots, such as “Sweetheart” and “Avenger.”