ABOUT BEETS

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Sow the seeds one-half inch deep and two to six inches apart with one foot between rows. Raised-bed spacing should be around six inches. When the seedlings are from two to four inches tall, thin to stand one and a half inches apart, and use the thinnings in salads or cook them like spinach. When the beet roots reach about one inch in diameter, pull every other one to allow space for further growth.

Beets don't compete well with weeds, so be diligent about getting rid of these intruders. However, you must also be very gentle and hand-pull any weeds close to the roots, since careless hoeing could easily damage the delicate beet roots, making them bleed and increasing their susceptibility to diseases. As beet leaves grow, they can usually smother out competing weeds, but it's still advisable after thinning to put down a mulch to conserve moisture. Just be sure the soil is damp before applying it, since a lack of moisture will cause the plants to bolt and the roots to crack or become stringy or tough. In hot, dry weather, supplement any rainfall to give the plants about two gallons of water per square yard on a weekly basis--but no more than this unless you're raising the crop primarily for greens, because excess water will create leaf growth at the expense of the roots.

How to Harvest and Store

Generally speaking, beet roots are most tender and tasty when one and a half to three inches in diameter, and most will begin to deteriorate when left in the ground much longer than 10 days after reaching full size. Distinct white rings in the flesh when the roots are cut are a sign of old age (except in some varieties, such as Chioggia, which naturally have these rings), and such beets won't keep well. Fresh, prime beets can be refrigerated for one to three weeks.

On a dry day in midautumn, harvest the main crop for storing, gently pulling the roots by hand and being careful not to bruise them with careless handling. Shake off any adhering dirt, and twist off the tops, leaving an inch or two of stems. (Cutting the leaves will cause the roots to bleed, resulting in their having less color and flavor.) After discarding, or immediately using, any bruised or damaged roots, layer the others (don't let them touch) in sand, peat or sawdust in boxes (wood is best, but plastic will do). Store the boxes in a cool place, such as a tool shed, garage or cellar. If kept at a temperature of between 40' to 50'F, the beets will remain in good condition for up to six months. In warmer climates, the crop can be left in the ground during winter if protected from frost with a covering of straw or leaves. The roots then can be harvested as needed until the ground freezes. Any remaining beets can be dug up the following spring when the earth thaws.

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