Know how to harvest beets with this guide we have put together for you. Harvesting delicious homegrown beets is such a joyful experience, and the flavour just can not be beaten! It is a pure satisfaction to lift your own beetroot and other root crops, knowing that you have grown them all yourself from seed. You’ve watched them germinate and grow into strong plants and probably been thinking about all of the delicious recipes you can try, so here is how to harvest them.
When you know how to harvest beets
- Firstly keep an eye on your crops as much as possible, and think about what you will use them for. The lovely colourful foliage is also edible, so there is no harm in cropping a couple of leaves as the beetroot is growing to use in salads and other dishes.
- You will notice the root swelling and will be able to see it above the soil.
- You can choose to harvest it when young and small, which many people prefer or wait until they are much bigger.
Only you will know which you prefer, but a mix of the two can be good because it spreads the harvest over a longer period rather than all at once.
How to harvest beets without damaging them
They can be easy to harvest but do need a pull up from the soil. One way to make sure the soil is loose, making it easier to lift them, is to water the day before. When you are ready to harvest them put your hand around the foliage where it meets the top of the beet and pull it up. You should be able to feel the roots move and the soil fall away. If you prefer to dig them up, use a fork and gently loosen the soil around them and lift from below gently, ensuring you don’t damage the beets.
How to harvest beets and store them
Give your beets a wash or place in a dry, cool place to allow the soil to dry, which you can then brush off later. Don’t forget to use the leaves as well. In the meantime, get excited about what you will make with them.
Recipes now you know how to harvest beets
There are many ways to use freshly harvested beetroots. By far the most popular is pickling them and storing them in the fridge. They last a really long time, so it is a great way to enjoy them even over the winter months. They can also be cooked and frozen or used to make beetroot chocolate cake, muffins or made into a savoury tart or just roasted with oil and herbs.