Sunlight: Choose a location that receives full sun for at least 6-8 hours a day, although beets can tolerate partial shade.

Soil: Prefers well-drained, loose, and fertile soil with a pH between 6.0 and 7.5. Amend the soil with compost or well-rotted manure to enhance fertility and drainage.

When to Plant: Beets are a cool-season crop that can be planted in early spring as soon as the soil can be worked and again in late summer for a fall harvest. Plant seeds about 2-4 weeks before the last expected frost date in spring or 8-10 weeks before the first expected frost date in fall.

Direct Sowing: Sow seeds directly in the garden. Plant seeds 1/2 inch deep and 1 inch apart in rows spaced 12-18 inches apart. For continuous harvest, sow seeds every 2-3 weeks.

Transplant: Direct sowing is reccomened for beets. They do not always transplant well. 

Watering: Keep the soil consistently moist but not waterlogged. Water beets regularly, especially during dry periods. Mulch around the plants to retain soil moisture and suppress weeds.

Thinning: Once seedlings are 2-3 inches tall, thin them to stand 3-4 inches apart. Thinning ensures that each beet has enough space to develop properly and reduces competition for nutrients and water.

Fertilization: Beets benefit from moderate feeding. Apply a balanced, low-nitrogen fertilizer or compost at planting time. Avoid over-fertilizing, as excessive nitrogen can lead to lush greens at the expense of root development.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the beets.

Pest and Disease Management: Beets are relatively pest-resistant but can occasionally suffer from leaf miners, aphids, and fungal diseases like downy mildew. Use organic pest control methods like neem oil or insecticidal soap if necessary. Ensure good air circulation and avoid overhead watering to prevent fungal issues.

When to Harvest: Ruby Queen Beets are typically ready to harvest 50-60 days after planting. Harvest roots when they are 2-3 inches in diameter for the best flavor and tenderness. Greens can be harvested once they reach 4-6 inches in height.

How to Harvest: Gently loosen the soil around the roots with a garden fork or trowel, then pull the beets out by the tops. For greens, cut the leaves at the base, leaving the root in place if you want to harvest the root later.

Storing Fresh Beets: Freshly harvested beets can be stored in the refrigerator for up to a week. Remove the greens and store the roots and greens separately in plastic bags. For longer storage, roots can be kept in a cool, dark place for several weeks.

Culinary Uses:

• Roots: Beets can be roasted, boiled, pickled, or used in salads and soups. Their sweet flavor pairs well with a variety of dishes.
• Greens: Beet greens are nutrient-rich and can be used fresh in salads, or cooked in sautés, stir-fries, and soups.