Katherine Clarkson

Beets are one of the most rewarding vegetables for gardeners. They thrive in cool weather, tolerate light frosts and provide both delicious roots and nutrient-rich greens. However, Wyoming has a short growing season, unpredictable frosts and dry soils. Therefore, some beet varieties will not perform as well as others. Selecting the right seed is the first step toward a successful harvest. And to select the right seeds, you first need to understand our growing season.

Wyoming has about 100 to 120 frost-free days, although that is subject to seasonal adjustments. With that in mind, to avoid frost, choose varieties that mature quickly, in 70 days or less. In addition, select varieties that can tolerate cool nights and variable temperatures. You should also look for seeds that allow for successive planting to ensure a constant supply. And you will want to select seeds that meet your needs. Here are the top categories and suggestions. 

If you are looking for a classic red beet, Detroit Dark Red matures in 60–65 days, is a time-tested favorite and is dependable in Wyoming’s climate. The Detroit Dark Red can withstand cold which is perfect for fall planting. In addition, it has a sweet flavor and stores well. Next, the Red Ace matures in 50 days, making it ideal for shorter growing periods. For a distinct beet, try the Chioggia. It matures in 55–60 days, has a striking red and white striped interior, is milder in flavor, and is quick-growing. The Golden Detroit allows harvesting in 55 days. It has bright golden-orange roots with a mild, sweet flavor. The Early Wonders’ Tall Top grows fast and is great for greens as well as root. Additionally, you can select from organic, heirloom, or hybrid. 

The heirloom variety Detroit Dark Red is dependable, open-pollinated, and often packed with flavor. The Hybrid Red Ace can offer more uniform roots and disease resistance, which is helpful in variable Wyoming conditions. Organic certified seeds ensure you are starting with untreated, sustainably produced seeds, especially if you prefer organic gardening methods.

Once you have selected your seeds, here are some tips for seed success. Buy fresh seeds. Strong germination is ensured with fresh beet seeds since they are less viable over time. I recommend you soak the seeds before planting. Pre-soaking beet seeds overnight improves germination in our dry soils. When you plant your seeds, plant them successively. Sow every two weeks from late May to mid-July to keep the harvest going. Also, keep or share extra seeds. Wyoming’s unpredictable frosts sometimes mean replanting is necessary. If you had a bountiful beet harvest this year, here is a simple, unique dinner recipe. 

Roasted beets with balsamic glaze and orange zest. This recipe turns a simple roasted beet side dish into a sophisticated accompaniment with a sweet-and-tangy glaze. 

Ingredients

2 pounds beets, trimmed

extra virgin olive oil

salt and pepper

1/2 cup balsamic vinegar

2 tsp sugar

zest of one orange 

Instructions

Preheat the oven to 400 degrees Farenheit. Wrap the beets individually in foil with a drizzle of olive oil and a pinch of salt.

Roast for one to two hours, until tender. Allow to cool slightly, then peel and cut into quarters.

While the beets cool, simmer the balsamic vinegar and sugar in a small saucepan over medium-high heat until it reduces to a syrupy glaze.

Add the warm beets to a serving bowl. Pour the balsamic glaze over them and toss to coat.

Stir in the orange zest and season with black pepper. Serve warm. 

As you see there are many factors that define the best beet seed for you. For all-around reliability, Detroit Dark Red and Red Ace are top picks. And with the right seeds, you can enjoy sweet, vibrant beets from early summer through the fall chill. Thank you for reading. If you have any questions or comments, please reach out to katherineclarkson2@gmail.com 

(Katherine Clarkson is the president of the Park County Master Gardeners. She lives in Wapiti.)