Traditional Chioggia

START SEEDS DIRECTLY OUTDOORS

In early spring, when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1 inch apart and 1/2 inch deep in rows 8-10 inches apart, or broadcast thinly for bed planting. Firming soil well over these irregularly shaped seeds will ensure best germination. If first sowing comes up unevenly, sow more seeds as seedlings will catch up fast. When large enough to handle, carefully thin seedlings to 3 to 4 inches apart so growing beets have room to size up.

GROWING NOTES

For best quality, tender roots, sow seeds before midsummer heat and again in late summer to early fall — in cold climates, allow at least 10 weeks before fall frosts. Keep soil evenly moist throughout the season. Be sure to thin seedlings several times when plants are small, as beets grow best if given enough room.

HARVEST AND USE

After thinning seedlings, use tender young tops for nutritious, flavorful steamed greens. Harvest baby beets at 1 to 2 inches in diameter, or let roots grow as large as desired. Garden fresh beets cook quickly. They are delicious steamed, boiled or baked whole in their skins like potatoes, then peeled for concentrated flavor. Chioggia beets are especially mild and sweet tasting.