Best Beet Varieties To Grow: 26 Essential Garden Picks

26 Types of Beet You Should Grow

Beets are an indispensable root crop for home gardeners, offering vibrant colors, earthy flavors, and abundant greens. Whether you’re drawn to their nutritional value, ornamental appeal, or culinary variety, there are numerous beet types to suit every need. This guide explores 26 distinct beet varieties, highlighting their characteristics, optimal uses, and how to select the best for your garden.

Why Grow Different Types of Beets?

• Versatility: Beets come in a range of colors, shapes, and flavors—from classic red to golden and even white.
• Nutrition: Packed with vitamins (A, C, K), minerals, fiber, and antioxidants, both roots and greens are highly nutritious.
• Ornamental Appeal: The foliage and root colors bring beauty to vegetable beds.
• Adaptability: Many varieties suit various climates and soil conditions.
• Culinary Uses: Enjoy beets roasted, pickled, steamed, juiced, or raw, as well as using the greens in salads and sautés.

Categories of Beets

• Classic Red Beets: Deep red or purple roots, high in betanin for natural coloring.
• Golden and Yellow Beets: Mild flavor and eye-catching color, don’t bleed like red beets.
• White Beets: Sweet and mild, pure white flesh and skin.
• Striped Beets (Chioggia and similar): Beautiful concentric rings of color, distinct appearance.
• Specialty and Heirloom Beets: Unique shapes, sizes, and regional varieties.

Classic Red Beet Varieties

Red beets are the most commonly grown type, prized for their robust flavor and versatility.

Red Ace

• Reliable, adaptable, and fast-maturing (around 50 days).
• Sweet and tender even at larger sizes.
• Medium-tall, red-veined leaves excellent for bunching and eating.

Ruby Queen

• Great dual-purpose beet: tasty greens and uniform bulbs.
• Mild flavor, deep red color with pink inner rings.
• Performs well in poor soils and is favored by the canning industry.

Subeto

• Very early, round, dark red variety favored in commercial production.
• Consistent shape and flavor, vigorous and productive.
• Small leafy tops, quick to mature.

Warrior

• Tender, sweet, and rich deep red interior and exterior.
• Hybrid, matures in just under 60 days.
• Deep fuchsia stems and lovely green leaves, mostly grown for roots.

Zeppo

• Excellent flavor at any size.
• Smooth-skinned, round roots with minimal root hairs.
• Early maturing and fast-growing, ideal for quick harvests.

Early Wonder

• Introduced in 1911, 45 days to maturity.
• Yields 3-4 inch deep red beets with tall, glossy greens perfect for sautéing.
• Great for early spring planting and multiple yearly crops.

Merlin

• Hybrid beet with a 48-day maturity.
• Produces round, intensely sweet roots with high sugar content.
• Resistant to leaf spot and fungal diseases.

Boro

• Ready in about 50 days, well-rounded red roots.
• Resistant to Cercospora (leaf spot) disease.
• Large, healthy foliage, making it a good dual-purpose selection.

Golden and Yellow Beet Varieties

Golden beets provide a mild, sweet flavor and add color to your plate without staining.

Golden Boy

• Vivid golden color inside and out.
• Much milder ‘earthiness’ than red beets—especially when harvested young.
• Excellent raw or cooked, and great for salads.

Badger Flame

• Striking golden-orange flesh.
• Sweet, almost carrot-like flavor, low in ‘earthy’ compounds.
• Excellent raw, roasted, or steamed.

White Beet Varieties

White beets are the sweetest and are often grown for sugar production or for those seeking a milder beet.

Albino

• Pure white flesh and skin.
• Exceptionally sweet, with a mild flavor ideal for fresh eating or juicing.

Blankoma

• Another popular white beet, slightly larger than Albino.
• Retains sweetness and delicate texture.

Sugar Beet

• Primarily cultivated for sugar extraction.
• Mild, sweet taste and large, white, football-shaped roots.

Striped or Specialty Beet Varieties

These beets stand out for their concentric rings or unusual shapes and colors, offering both ornamental and culinary appeal.

Chioggia (Guardsmark)

• Famous for red and white bullseye rings inside the root.
• Sweet, mild flavor, matures in 55 days.
• Pink-striped stems and medium-height tops.

Touchstone Gold

• Rich golden color throughout the root.
• Milder flavor, smooth skin.
• Maintains color well when cooked.

Bull’s Blood

• Primarily grown for its striking dark red foliage rather than its root.
• Leaves remain deep red even when mature, adding color to salads.
• Roots are small and flavorful.

Hybrid & Baby Beet Varieties

Hybrid beets are bred for rapid maturation, pest resistance, and flavor. Some specialize in baby beets, perfect for salads and gourmet dishes.

Robin

• Hybrid developed for harvesting at the baby beet stage.
• Produces short, upright green tops.
• Excellent choice for tender, petite beets.

Detroit Dark Red

• Classic garden standard, round roots, reliable and hardy.
• Deep crimson color and medium-sized greens.
• Excellent for slicing, pickling, or general use.

Heirloom & Lesser-Known Varieties

These varieties offer historical significance and unique flavors.

Forono

• Cylindrical root shape, easy to slice uniformly.
• Rich, sweet flavor, deep red flesh.

Golden Detroit

• Classic golden beet—bright yellow flesh, mild and sweet.
• Retains color and flavor when roasted.

Lutz Green Leaf (Winter Keeper)

• Large roots that store well for winter use.
• Excellent for soups and stews due to size and keeping quality.
• Hearty greens can be harvested continuously.

Boltardy

• Bolt-resistant, suitable for early and late plantings.
• Uniform, round roots with classic beet flavor.

Choosing the Right Beet Varieties for Your Garden

Selecting the best beet variety depends on your taste preferences, intended use, and climate:

• For vibrant salads: Chioggia, Golden Boy, or Bull’s Blood for colorful slices and greens.
• For canning or pickling: Ruby Queen, Detroit Dark Red, or Subeto for uniform size and texture.
• For sweet, mild flavor: Golden Detroit, Albino, or Badger Flame.
• For greens: Early Wonder, Ruby Queen, or Bull’s Blood.
• For storage: Lutz Green Leaf (Winter Keeper) or Boltardy.
• For quick harvest: Zeppo, Robin (baby beets), or Red Ace.

Growing and Caring for Beets: Tips for Success

• Sow directly: Beets grow best when planted directly in the soil after last frost.
• Thinning: Beet seeds often produce multiple seedlings—thin to allow roots to develop properly.
• Full sun and loose soil: Provide at least 6 hours of sunlight and well-draining, loose soil for best results.
• Consistent moisture: Keep soil evenly moist but not waterlogged.
• Harvesting: Most varieties mature within 45–60 days; harvest when roots reach golf ball to tennis ball size.
• Enjoy the greens: Don’t neglect young beet greens—they’re nutritious and flavorful.

Beet Variety Comparison Table

Frequently Asked Questions (FAQs)

Q: Do beet varieties differ in taste?

A: Yes, flavors range from earthy and robust (red beets) to sweet and mild (golden and white beets). Striped and specialty beets often offer unique nuances.

Q: Which beet is best for juicing or eating raw?

A: White and golden varieties such as Albino, Golden Boy, and Badger Flame are ideal for juicing and raw preparations due to their mild sweetness and lack of ‘earthy’ compounds.

Q: Are beet greens edible?

A: Absolutely! Young beet greens are tender and nutritious. Mature greens can be sautéed, added to soups, or used in salads.

Q: Can I grow different beet types together?

A: Yes, most beet varieties have similar growing requirements and can be grown together. Be mindful that red varieties may stain golden and white types if roots are bruised during harvest.

Q: How do I avoid woody or tough beets?

A: Harvest beets promptly at their mature size—generally when roots are 2–3 inches in diameter. Overgrown beets can become fibrous and less sweet.

Conclusion

Whether your preference is for classic red, vibrant gold, pretty white, or uniquely striped beets, there is a variety perfectly suited to your taste and garden. With careful selection and attentive growing, you can enjoy abundant, flavorful harvests of beets all season long. Experiment with multiple types to discover your favorites, and don’t forget to savor the greens!

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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