All are pretty easy to grow, and tend to mature between 50 to 65 days. Not the dirt flavor I tasted previously.Īs I explored growing and tasting different types of beets, I found that some varieties are much milder in flavor, and that most need to be harvested small, or they turned fibrous, woody, and had a stronger earthy flavor. Instead, they have a sweet, slightly earthy flavor. When I tried them again, I was pleasantly surprised to discover that younger beets do not have the same texture and taste as older ones. I decided to continue planting the seeds anyway for their greens, which taste similar to Swiss card and spinach. I was pretty disappointed since I had purchased a bunch of beet seeds that year. They were fibrous and tasted like dirt to me. The first time I tried homegrown beets I wasn’t impressed. Honestly, it took a while until I actually liked beets. Beetroots are a good source of riboflavin as well as folate, manganese, and the antioxidant betaine, while the greens are a source of riboflavin, iron, and vitamins A, C, and K. The beet greens can be added to salads if harvested as baby greens, or cooked like spinach. The roots can be cooked by roasting or boiling and used in salads, soups, stews, or as a side dish. Beets are typically red or golden in color, have a sweet and earthy flavor, and can be eaten raw or cooked.
#Beet seedlings moore ok plus
Here are tips for growing beets, plus types of beets to consider adding to your vegetable garden.īeets (Beta vulgaris), also called beetroots, common beets, or garden beets, are a cool-season crop grown for both the roots and greens.
Beets do double-duty in the kitchen, producing tasty roots for canning, roasting, or boiling, and fresh greens for salads, soups, and sautéing.
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