Timing
Beets are a cool-season crop that grow best in spring and fall. While they are typically direct sown, they can be transplanted successfully if started properly in individual containers.
For spring planting, transplant outdoors 1–2 weeks before your last expected frost. For fall planting, transplant 6–8 weeks before your first fall frost.
Start seeds indoors 3–4 weeks before transplanting outdoors.
Starting
Each beet seed is actually a seedball, which may produce 2–4 seedlings.
Sow 2-3 seeds per pot, about ½ inch (1.25 cm) deep.
Keep the pot in a warm area (65–75°F / 18–24°C) with good light.
Harden off seedlings for 4–7 days before transplanting by gradually exposing them to outdoor conditions.
Growing
Transplant seedlings into a larger container once they are 2–3 inches tall and have 2–3 true leaves. Use a pot that is at least 6–8 inches deep with good drainage. Fill the pot with loose, well-draining potting mix and water thoroughly after transplanting. Place the container in a sunny spot that receives 6 or more hours of sunlight daily, and keep the soil evenly moist but not soggy.
Harvest
Beets are usually ready to harvest 50–70 days after sowing, when roots are 1–3 inches in diameter for best flavor and texture.
Gently pull or loosen soil with a garden fork to harvest without damaging roots. Note, Beet greens are also edible and nutritious—harvest young leaves throughout the growing period, taking no more than 1/3 of the leaves at a time.