If you have never tried a beetroot straight from the earth, you are in for a treat. Home-grown, organic beetroot bursts with natural sweetness and vivid colour. Packed with vitamins, minerals, and antioxidants, this humble root delivers a powerful boost for your heart and immune system.
Read our posts on no-dig gardening, and how to create pet-friendly gardens and wildlife-friendly-gardens.
Many find shop-bought beetroot too bland or earthy. Freshly picked beetroots have a subtle sweetness and keep their texture better. And when you grow your crop using organic methods, you avoid chemicals and gain full control over what goes on your plate.
This guide covers the key steps for a successful harvest. Learn how to prep the soil using a no-dig method, plant and care for your crop, and pick your beetroots at the perfect time. You will also find tips for storing and using your harvest in the kitchen. Beginner or experienced, anyone with a sunny spot can get started.
Prepare Soil Using No-Dig Gardening
No-dig gardening is an easy, common sense approach that creates fertile soil without the hard work of digging. By leaving the earth undisturbed, you help beneficial microbes and worms thrive, protect the soil structure, and cut down on stubborn weeds. Beetroot, which grows best in loose, rich earth, is a perfect match for this style.
Benefits of no-dig gardening:
- Keeps soil structure intact, letting roots penetrate more easily.
- Supports fungi and bacteria, which feed plants and suppress pests.
- Makes weeding less time-consuming, as weeds cannot push through thick mulch.
How to set up a no-dig bed:
- Remove any large weeds by hand to get a clear space.
- Spread a thick layer (about 5 to 10cm) of well-rotted compost or manure onto your garden bed. If using manure, make sure it is fully composted to avoid burning seedlings.
- Cover with a layer of cardboard to smother any remaining grass or weeds. Overlap the edges so weeds cannot get through.
- Top with organic mulch, such as straw, wood chips, or more compost, to lock in moisture and block light from weeds.
Soil tips for beetroot:
- Aim for a pH of 6.0 to 7.0. Neutral to slightly acidic soil suits beetroot.
- High levels of organic matter keep the soil crumbly and moist.
- Choose a spot in full sun. Beetroot needs at least six hours of light daily.
- Pick a site with good drainage; avoid waterlogged ground.
- If unsure, use a soil test kit to check pH and nutrient levels before sowing.
Healthy soil forms the foundation of every good crop. Take time at this stage and you will spend much less time on weeds and feeding later.
Plant and Care for Beetroot
Beetroot grows best from direct sowing rather than transplanting. Start with a high-quality, organic beetroot seed. Look for bolt-resistant varieties (like ‘Boltardy’ or ‘Detroit Dark Red’), which cope well with the unpredictable British spring.
Planting and care steps:
- Sow seeds directly into prepared soil from April to July. For an autumn harvest, sow in late summer. In mild climates, late August sowing offers a spring crop.
- Plant seeds 2cm deep, spacing them about 10cm apart in rows 20cm apart. Each beetroot ‘seed’ is a cluster, so expect several shoots from each one.
- Thin seedlings early, leaving one strong plant every 10cm to allow roots room to swell.
- Keep soil moist but not soggy. Beetroots need even moisture to avoid woody roots, so water regularly in dry weather.
- Feed with an organic fertiliser such as seaweed extract or homemade compost tea every three weeks, especially in light sandy soil.
- Protect young crops from birds and leaf miners using fruit protection bags, especially in the first few weeks. Never use netting, it traps birds and wildlife.
- Watch for bolting (running to seed) in sunny, hot patches. Mulch well to cool roots, and sow bolt-resistant seeds to help prevent this.
Beetroot seed to harvest timeline:
- Sow from April to July (direct in soil)
- Seedlings start to appear in 7 to 14 days
- Thin out crowded shoots a few weeks after sowing
- Leaves start to thicken in 3 to 6 weeks
- Round roots form in 6 to 8 weeks
- Roots reach 2 to 5cm (ready for harvest) in 8 to 10 weeks
Regular checks and even moisture help you avoid disappointing results. Write down sowing dates and watch your crop progress week by week.
Thinning and Maintenance Tips
Beetroot seeds often germinate in clusters. Early thinning (when plants are small) makes a huge difference. Gently remove weaker seedlings to leave one every 10cm, allowing roots to grow fat and round, not twisted.
Mulch generously around seedlings to hold moisture and deter weeds. Hand-weed carefully, avoiding root disturbance. In mild regions, leave autumn-sown plants in the ground under mulch for an early spring treat next year. With good care and regular checks, you will avoid most common problems.
Harvest and Use Your Beetroot
Knowing exactly when to harvest beetroot is key for flavour and texture. Wait until roots reach 2cm to 5cm wide with glossy, healthy leaves. Overgrown roots turn woody, while young ones stay sweet and tender.
To harvest:
- Water the area to loosen soil.
- Gently pull up beetroot by the base of the stems. If roots stay stuck, use a hand fork to lift without damaging them.
- Remove leaves, leaving 2cm of stem to prevent bleeding when cooking.
Storage tips:
- Brush off soil but do not wash until ready to eat.
- Store in a cool, dark place (around 5-10°C), either in sand or wrapped in damp cloth.
- Beetroot keeps up to a month if kept damp and cool. Do not store near apples or potatoes, as they release gases that speed up spoilage.
Ways to use your beetroot:
Before cooking, read our post on food safety for people and pets. Just bin onion and citrus scraps, as acids could harm compost creatures.
- Roast whole with olive oil and sea salt for a simple side dish.
- Slice raw into thin rounds for vibrant salads.
- Pickle in vinegar and spices for a classic British treat.
- Juice with carrots or apples for a bright, healthy drink.
Simple beetroot soup:
Dice two beetroots and simmer with onion, carrot, and stock for 30 minutes. Blend, season well, and serve with plant-based yoghurt and dill.
Easy salad:
Grate raw beetroot, toss with lemon juice, olive oil, vegan goat cheese, and walnuts.
Only pick what you need, as beetroot can stay in the ground until frost arrives. Leaving some to grow on lets you enjoy fresh harvests over weeks, not all at once.
Home-grown, organic beetroot offers unmatched taste, bright colour, and natural goodness. You control the process, never worry about hidden chemicals, and enjoy the satisfaction of food from your own soil.
