About the Beet Plant

Nutritional Value

• The beet plant provides several health benefits. Beet is a source of fiber, potassium and is rich in folate, a nutrient connected to the prevention of neural-tube defects, heart disease and anemia. The root of the plant contains vitamin C and the stalk contains vitamin A. One cup of cooked beets contains only 31 calories and 8.5 grams of carbohydrate.

Planting

• The beet plant weathers frost well, so it can be planted outside up to one month before the ground is completely free of frost. Seedlings do well under cool, moist conditions, but bright, sunny days are ideal for the growth of the plant. Seeds should be planted 1/2 inch deep, 1 inch apart, with 12 to 18 inches between rows. Loose, well-drained soil free of debris is best.

Care

• Beet roots are particularly sensitive and the plant is vulnerable to surrounding weeds. Thin out the beet plants so they are 1 to 3 inches apart once the plants are about 3 inches tall. To ensure a continuous supply of fresh vegetables, plant new seeds every three to four weeks until mid-summer. Watering may be necessary during dry spells in weather to ensure maintenance of soil moisture.

Harvesting

• It takes about 40 to 60 days for beets to become 1 1/2 inches in diameter, which is often the preferred size for cooking. Beets will continue to grow and are edible at any point. Beet stalks are ideal between 4 and 6 inches tall. When cooking beets, it's advisable to leave approximately 1 inch of stalk on the root to avoid bleeding of the root.