Beets at a Glance

By Staff

Beets at a Glance

Learn how to grow beets for healthy salads and colorful meals. 

February/March 2012

By Barbara Pleasant 

The chart below offers tips for growing each type of beet, plus a list of the varieties we recommend. Learn more about organic beet cultivation in All About Growing Beets.

Type  Description  Varieties 
Red table beets
Beta vulgaris var. vulgaris 

Firm, red beets ideal for roasting, boiling or canning.

Young leaves are good in salads; use older ones as cooking greens.

(50 to 65 days)

‘Boro’ (F1)


‘Detroit Dark Red’

‘Guardsmark Chioggia’

‘Red Ace’ (F1)

‘Shiraz Tall Top Beet’

White, orange and golden beets  
B. vulgaris var. vulgaris 

Often slightly slower-growing compared with red beets.

Roasted roots have a buttery texture and mild, nutty flavor.

(55 to 65 days)

‘3 Root Grex’

‘Burpee’s Golden’


‘Touchstone Gold’

‘White Albino’

Storage beets
B. vulgaris var. vulgaris 

Can be left to grow larger than other beets.

Harvest after first fall frost but before hard freezes damage
the roots.

(60 to 70 days)

‘Crosby’s Egyptian’

‘Flat of Egypt’

‘Lutz Green Leaf’

Mangel beets
B. vulgaris var. crassa 

Greens and huge roots both make excellent forage for poultry and
other animals.

Mangel beets are most palatable to livestock when cut into small pieces.

(70 to 100 days)

‘Giant Yellow Eckendorf’

‘Mammoth Red’

‘Yellow Cylindrical’

 Locate sources for these beet varieties with our custom Seed and Plant Finder.

Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on .