How to tell it is ready

A beet is ready when the root shoulder is visible at the soil line and the root is about 1 to 3 inches across, depending on the variety and intended use. Color should be rich and uniform for the type. Roots should feel firm, not soft, cracked, or oversized. Very large beets often become coarse or woody.

How to harvest

Water dry soil lightly if needed, then loosen the row with a fork and pull roots by the tops. Handle gently to avoid skin damage. Twist or cut off the greens, leaving about an inch of stem to reduce bleeding during cooking. Sort out cracked or damaged roots for immediate use.

Timing

Many beets are ready 50 to 70 days after sowing, with baby beets a bit earlier. Cool spring and fall weather usually produces the best quality. Harvest in the morning when roots are cool.

After the harvest

Remove tops soon after harvest and refrigerate the roots promptly. Keep beets cold and slightly moist to prevent shriveling. Wash only when you are ready to use them, or dry them well before storage.

Tips

Successive sowings help extend the harvest period. Do not let roots remain too long in hot soil because texture declines. Beet greens are also usable, but remove them without tearing the root skin more than necessary.

General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.