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Beet – Red and Golden Seeds

$2.50

Beet – Red and Golden Seeds

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A beautiful contrasted mix of gold, red and red and white striped, these beets are fun to grow and delicious to eat. Enjoy both the tops and the bottoms of this earthy tasting plant by sautéing or roasting or eat raw for use in a delicious salad.

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When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When To Plant in Fall:

  • Earliest Planting Date: 11 weeks before Average First Frost
  • Latest Planting Date: 9 1/2 weeks before Average First Frost
  • Length of Planting Window: 1 1/2weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds ½ inch deep, spacing 3 inches apart. Succession plants every 2-3 weeks throughout the growing season for a continuous supply.

For Ground Plot Planting:  Plant in rows spaced 18-24” apart. Thin plants to stand 3” apart in the row.  Packet will cover a 40’ row.

For Raised Bed Planting:  Thin plants to stand 6-8” apart. Seed packet will cover 10 to 40 sq. ft.

Care: Mulch and water well, as beets need to maintain plenty of moisture.

Harvest: Pick select beet greens when they are young and tender for use in salads. Harvest the root when they reach 3-4 inches in diameter.

Germination: 5 – 7 days

Days to Maturity:  45 – 70

Preferences: plenty of water, full sun, well-draining soil

• Beet seeds are actually dried fruits, which are clumps of two or more seeds held together by a buoyant cork-like material. Because of the protective covering, the seeds can be slow to germinate, and they often sprout in clumps that must be thinned.

• First cultivation of the beet can be traced back to 1542 in Germany and Italy.

• Further back than that however, in 800 B.C., an Assyrian text reports beets growing in the Gardens of Babylon for beauty.

• Beets are extremely nutrient dense and among all of their vital nutrients are the all-important antioxidants, which fight off free radicals.

Amazing Beet Dip
• 2-3 beets roasted in the oven for 45 minutes to an hour
• 1/4 – 1/3 cup of plain Greek yogurt
• 1/4 cup cilantro
• 2 cloves chopped garlic
• 1 chopped green onion green onion
• 2 tbsp. olive oil
• 1 tsp. cayenne pepper
• Salt and pepper to taste

DIRECTIONS:
Mash the beets up in a bowl after they are out of the oven. You can puree them too if you want a creamy dip. Then just add everything together and mix!

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Grated Red and Golden Beet Salad

½ pound red and golden beets
1 tart apple
Zest and juice from one small orange
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons fresh herbs, minced (chives, parsley or mint or a combination)
Salt and pepper to taste

Directions: Peel the beets with a vegetable peeler. Grate beets in a food processor or on the large holes of a box grater. Grate apple the same way. Combine the zest, orange and lemon juice, olive oil, salt and pepper and toss with the grated beets and apples. Mix in the fresh herbs. You can add a few tablespoons of plain yogurt if desired.
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Roasted Beet and Feta Salad

8 medium beets
1⁄2 cup balsamic vinegar
1⁄2 cup olive oil
2 teaspoons Dijon mustard
salt and black pepper
I bag baby spinach or arugula (optional) 1⁄3 cup walnuts
4 ounces feta cheese, crumbled
3 tablespoons Italian parsley, chopped

Directions: Preheat oven to 400 degrees. Wrap the beets in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender.

Unwrap beets and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife. While the beets are roasting, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside.

While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula or spinach in a separate bowl and toss it with enough vinaigrette to moisten. Put the greens on a serving platter and then arrange the beets, walnuts, and feta cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt, pepper and parsley and serve warm or at room temperature.
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