Guide to Harvesting Beets

Autumn is upon us, and it is time to harvest those crops that you have toiled over for months. It is pretty easy to tell when crops like corn and peppers are ripe for the picking, but root crops like beets can be a little bit trickier.

Typically, beets require 45 to 70 days after planting to be ready for the table, depending on how you prefer to eat your beets. Baby beets are sweeter and more tender than those left in the ground for the longest amount of time. The largest beets will be harvested 70 days after planting, and these are more suitable for canning.

When beets are ready to be harvested, the beet greens and stems will be 14-16 inches tall, and will have begun to spread out instead of standing upright. The greens and stems will be infused with the signature deep red color of beets. Many people enjoy the beet greens tossed in salads, or cooked in a manner similar to collard greens.

Once you have determined that your beet crop is ready to be harvested, pulling them up is a simple matter. Early morning, when the ground is still damp makes harvesting beets easier. Simply grasp the stem close to the ground and pull the beet straight up. Shake the dirt from the beet and continue harvesting your blood turnip crop.

After you have harvested your beets, they will need to be cleaned thoroughly. Cut the leaves and stems off at about 2 inches from the top of the beet, then do the same with the tap root. This will prevent the beets from bleeding too much during cooking. Once you have cut the stems and tap root, scrub the beets as you would a potato.

Before the beets are ready for consumption, they will need to be cooked and peeled. The easiest method is to boil the beets in their skin until tender. Once the beets are cooked, the skin will easily slide off. I use a paper towel to protect my hands from stains, and to make the job of peeling the beets quicker and easier.

After the beets are peeled, they are ready for further processing. You can cube and chill them for use in salads, or you can prepare them for canning. My favorite pickled beet recipe calls for vinegar, sugar, cinnamon sticks, and whole cloves, but there are many variations.

If you are canning your beets, make sure you follow USDA food safety guidelines for home canning, as well as the manufacturers instructions for your canner.

www.usda.gov