Welcome to Summer Soul Garden, your beloved urban patch where culture, sustenance, and soulful planting come together. Today we’re getting into one of my favorite root vegetables: beets. Whether you’re a seasoned grower or planting your first seed packet (please don’t put the whole seed packet in one spot, they need room to turn into big, beautiful beets), this is for you—with all the love, creativity, and practical know-how you deserve so you can become a beet snob.
Beets in Afro-Caribbean and African Diaspora Traditions
Beets may not be the first root that comes to mind when thinking of Afro-Caribbean food, but they’re quietly rooted in our culinary story. In West African cooking, beets—and their vibrant greens—have long joined hearty stews and grain dishes, offering sweetness, depth, and nutrition. In Caribbean kitchens, beet greens are often wilted into rice, combined with callaloo-esque leafy mixes, or mixed in salads that bridge tradition with fresh island flavor.
On the farm, we find growing beets to be a great way to connect the threads of the diaspora—the same way ground provisions like yams, dasheen, and cassava supported our ancestors’ nourishment and resilience. When we plant beets, we’re affirming that our bodies and stories matter, one tender root at a time.
Why Growing Beets Is Soul-Nourishing
As a Black woman who prioritizes her health and wellness, I’ve found the stewardship of beets to be a radical act of care. These rich roots are lush with vitamins A, C, iron, and fiber—nourishing our health while anchoring us to ancestral agricultural wisdom. Beets are also forgiving and humble; they offer both edible greens and roots, making them perfect for container gardens or raised beds where every inch counts. They also prefer that you not fuss over them—just give them room and watch them do their thing.
Tips for Successfully Growing Beets
Choose the Right Time and Spot
Beets are cool-season champions, the heat is not their friend. Plant them in early spring, about two to four weeks before your last frost, or late summer into fall for an autumn finish—great in warmer climates too. Like most things, they thrive in full sun (about six to eight hours a day) in loose, well-draining soil with a pH of 6.0 to 7.0. Raised beds? Perfect choice. Raised beds are ideal for beets to grow, footloose and fancy-free.
Sow and Thin Thoughtfully
Sow beet seeds about ½ inch deep, spaced 1 inch apart in rows 12 to 18 inches apart. Remember: each seed packet often holds clusters of seeds—thinning is a must. If you’re unfamiliar with thinning, it means sacrificing some baby beets to maintain spacing so that the seedlings can turn into big and gorgeous beets.
Keep seedlings three to four inches apart once they’re about three inches tall. Don’t feel bad about sending some of those seedlings packing either. You can add them to sandwiches or salads, or you can compost them to nourish future harvests. We are not wasting a thing. Say it with me, now, “We thin the seedlings for fuller, sweeter beets.”
Feed, Water, and Mulch
Beets don’t demand heavy fertilizing, but they’ll reward you for adding a little bone meal. A little compost or worm castings is nice too, just don’t overdo it. Too much nitrogen means leafy growth and puny roots. Keep soil evenly moist—dry spells can turn beets tough or hairy. Mulching with some straw will help maintain moisture and cool the soil when those temps start to get too warm.
Pests, Problems, and Solutions
Beets can bring a range of nasty buggers to your garden: flea beetles, leaf miners, slugs… This is not a comprehensive beet pest list. Healthy soil, clean beds, and row covers help a lot. Thinning improves airflow and reduces fungal issues. Worried about compacted soil? Raised beds and good drainage to the rescue.
Harvesting Made Simple
In seven to eight weeks, your beets are just about ready. It won’t hurt to gently poke around the base of the plants looking for golf ball–sized roots, bright greens, or luscious crowns waving at you above the ground. Of course, you can let them grow bigger too. On the farm, we prefer to harvest them closer to fist-size. To harvest, use a fork or trowel to loosen the soil, then gently pull.
If you want to keep them, cut off the leaves, leaving about an inch of greens on the root. Store roots in the fridge for months, use the greens within a few days. A word of caution: Don’t leave those leaves on the beets. The beet will sacrifice itself to sustain the leaves, making the root wrinkly and dry. It’s goal is to produce the next generation of beets, so be sure to stop the cycle so you can eat your hard-earned beets and remove those leaves.
Be a Beet Snob
Last season, and this season too, several of my fellow farmers put in a request to buy some beets. Of course, I obliged. It wasn’t long before each of them came back with rave reviews. Apparently, we’ve cracked the code, and the beets we grow have surpassed traditional grocer quality by miles. Farmer Chel told me, “I am a total beet snob now! I cannot with these grocery store beets. You got some more beets for me?”
It warmed my spirit to know that we had the glowing approval of a fellow farmer and beet lover. It means that we also have the favor of the beets, our ancestors, and the soil we pour so much love and care into. These are the affirmations that help keep us on the path of community building. All of this flavor and all of this nutrition is a blessing we grateful to share.
Final Blessings for Your Beet Garden
Growing beets is an invitation—to feed your body, soul, and mind. From sowing seed to harvesting roots and greens, every step is nourishment. Embrace diversity with varieties like Chioggia, Bull’s Blood, Golden, Early Wonder, and Detroit Dark Red—each holds its own color, characteristics, and story.
Are you planting beets this spring or fall? Share your seed choices, photos, and stories from your plot—let’s grow together, rooted in community and culture.