The Main Plant entry for Beets (Beta)

This database entry exists to show plant data and photos that apply generically to all Beets.

General Plant Information (Edit)
Plant Habit: Herb/Forb
Leaves: Unusual foliage color
Other: edible
Uses: Vegetable
Suitable as Annual
Propagation: Seeds: Sow in situ
Start indoors
Can handle transplanting
Containers: Suitable in 3 gallon or larger

Photo courtesy of: Rod Waddington

Photo gallery:

Posted by SongofJoy (Clarksville, TN - Zone 6b) on Feb 19, 2012 1:35 PM

This genus consists of biennial or rarely perennial species. Cultivated forms are members of Beta vulgaris. Those grown for roots are known generally as beets, and those grown for their leaves are called chards.

Leaves are small and glossy to large and crinkly or puckered. Small flowers are followed by knobbly seeds in profusion. Leaves of both forms are edible.

In cultivation, the plants prefer light well-drained soil that is not too rich and adequate water.

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Posted by Marilyn (Northern KY - Zone 6a) on May 22, 2013 8:36 PM

"The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots, especially B. vulgaris L. subsp. conditiva. They are among the most commonly encountered varieties in North America, Central America, and Europe.

The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption."

Taken from wikipedia's page at:

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