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Beet

Beet

Our beets are beautifully round and deep red. Great for growing in summer and fall. They keep post-harvest. The young leaves are great in salads too.
€ 1,49

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Specifications

Sowing time: mid-April - August Height: 20-35 cm Weight: 2 grams

More info

Beetroot

This beet variety produces beautiful, round, deep red beets. Great for growing in summer and autumn and easy to store. The young leaves are tasty in salads.

  • Species name: Kogel 2
  • Family: Carrot
  • Plants per square patch: 9
  • Height: 25 to 35 cm
  • Sowing time: mid-April through the end of August
  • Sowing depth: 1 - 1.5 cm
  • Germination: 12 and 18°C in 5 to 7 days
  • Time to harvest: after 9 to 10 weeks
  • Sunlight: The more sun there is, the sweeter the beets will be
Want to buy beet seeds? We sell the bags separately, but you can also find the beet seeds in the Essentials Seed Pack:

What's so special about beets?

Red beets are simply delicious. They're also full of vitamin C, folic acid, and antioxidants, and they improve digestion. So, they're as healthy as they are tasty.

Sowing and growing red beets

Growing beets is simple. You can grow 9 beets in a 30x30 cm square plot.

Beet 'seeds' are actually little nuggets that contain 3-5 seeds each. If they all sprout, you'll have way too many seedlings. Cut off the extras at the soil line to thin them out. You don't want to uproot them: if you pull one up, you'll pull the rest up with it.

Water regularly for evenly-sized, juicy beets. The only enemy of the beet is the beet fly: you can ward them off by planting some garlic or chives nearby.

Step-by-step sowing and growing instructions for our Beetroot plants are in the Planty Gardening app.

How do you use them?

Cooked beetroot is delicious: boil them, stew them, or roast them in the oven. Or use them to make soup.

Raw beets are even healthier than cooked. Grate them for salads or green smoothies. Or try chopped raw beet in your muesli. Yum.

You can also eat the beet leaves. Toss the young ones in salads and green smoothies, and older ones in stews, stir-fries, or pasta dishes.