Fall is the Secret Season: Why Growing Beets in Autumn Leads to the Be

Let's face it. When it comes to gardening, Spring gets all the glory. But did you know that there are certain crops that actually grow better in the fall? If you've found yourself with some vacant garden space, leftover from your summer harvests, why not make use of it with some fall beets? I promise you're in for a sweet surprise!

When the weather begins to cool, this humble root vegetable truly shines. Not only do fall-grown beets develop better color and flavor, but they also tend to be more tender and less prone to pests. In fact, for many gardeners, autumn harvests offer the sweetest beets of the entire season.

If you’ve only grown beets in spring, it’s time to discover the joys (and surprising ease) of growing them in fall.

Why Grow Beets in Fall?

Beets are a cool season crop that thrives when temperatures begin to drop. Shorter days and cool nights promote sugar accumulation in the roots, making fall-grown beets sweeter than their spring counterparts. In fact, a touch of frost won't hurt them—it may even enhance their flavor.

Fall also brings fewer pests. Leaf miners and flea beetles are far less active late in the year, which means less damage to your beet greens. Plus, weeds slow down in fall, giving your beets less competition and making garden maintenance easier.

When to Plant Beets for Fall Harvest

Timing is everything. Beets need about 50 to 70 days from planting to harvest, so you'll want to count back from your first expected frost. For most gardeners, this means sowing seeds from late summer into early fall, depending on your growing zone.

In general, aim to plant:

Late July to early August in Zones 3–5
Early to mid-August in Zones 6–7
Late August through September in Zones 8–9

Tips for Starting Beet Seeds in Hot Weather

Fall planting often starts in late summer, when soils can still be quite warm. Beets germinate best when soil temperatures are between 50°F and 75°F. To protect seeds from scorching sun and drying out:

Pro Tip: Interplant beet seeds with radishes. Radishes germinate fast and provide shade for emerging beets, helping to keep the soil cool and moist. By the time your beets sprout, the radishes will be nearly ready to harvest. It’s a veritable two-fer!

Caring for Fall Beets

Once beet seedlings emerge, thin them to 3 to 4 inches apart to give each plant room to develop fat, juicy roots. Keep the soil evenly moist, especially during hot, dry spells—about 1 inch of water per week is ideal. Mulch can help retain moisture and keep weeds in check. As fall approaches, you can reduce watering slightly to avoid waterlogged soil. Beets are frost-tolerant and often become even sweeter after a light freeze, so don’t rush to harvest at the first chill.

Harvest and Storage

As fall progresses and your beets size up, it’s time to start thinking about harvest. The ideal size for most varieties is around 2 to 3 inches in diameter—large enough to be substantial, but still tender and flavorful. If you’re lucky enough to experience a light frost before harvest, all the better. Cold snaps help concentrate sugars and bring out the natural sweetness of fall beets.

When harvest time arrives, follow these simple steps to prepare your crop for long-term storage:

Gently pull or dig roots when they reach the desired size.
Trim tops back to about 1 inch but leave the root tails intact to reduce moisture loss.
Store cleaned, unwashed roots in a cool, humid place—like a root cellar or refrigerator crisper—packed in damp sand, sawdust, or perforated bags. Properly stored, they’ll last for several months.

And don’t toss the greens—unless, of course, it’s into a salad. Beet greens are tender, nutritious, and delicious sautéed, stirred into soups, or served fresh as part of a mixed green salad.

How to Use Your Fall Beets

Fall beets shine in the kitchen. Try them roasted with other root vegetables like carrots, parsnips, and potatoes for a hearty side dish. They also pair beautifully with Brussels sprouts, which mature around the same time in many fall gardens. Simply toss them together with olive oil and roast until caramelized for a colorful and flavorful autumn feast.

Looking for more ideas? Pickle extra beets for winter enjoyment or shred them raw into salads for a pop of color and nutrition. I've even been known to throw a sliver of beet into my sliced pickled onions, lending them that bright pink tint that gives deli-style onions their signature charm. Our 5-year-old eats them by the plateful, no sandwich needed.

Here are a few of our family's favorite beet recipes:

Simple Roasted Beets

Preheat oven to 400°F.
Scrub beets clean (no need to peel yet).
Toss whole beets with olive oil and salt.
Roast in a baking dish or on a lined sheet pan for 45–60 minutes until easily pierced with a fork.
Once cool, slip skins off and slice or cube as desired.

Root Vegetable Roast

Preheat oven to 425°F.
Cube peeled beets, carrots, turnips, and potatoes (or whatever you have around). Toss with olive oil, salt, pepper, and rosemary or thyme.
Spread evenly on a baking sheet and roast for 30–40 minutes, stirring halfway through.
Serve hot as a side dish or over your favorite grain.

Beets and Brussels Sprouts

Preheat oven to 400°F.
Trim and halve Brussels sprouts. Cube peeled beets.
Toss both with olive oil, salt, and pepper.
Roast on a sheet pan for 30–35 minutes, stirring once.
Optional: Drizzle with balsamic vinegar before serving.

Top Beet Varieties for Fall Planting

With so many beet varieties to choose from, selecting the right one for your fall garden can be half the fun. Some varieties mature quickly and are ideal for cooler weather, while others offer unique colors or shapes that make harvesting and cooking even more enjoyable. Whether you're aiming for early harvests, colorful plates, or roots that store beautifully, these trusted favorites are excellent choices for autumn planting:

Chioggia — Striking pink and white candy-striped flesh makes this Italian heirloom a favorite for raw salads and roasting alike.
Cylindra — Also known as "Formanova," this long, slender beet produces uniform slices and is easy to harvest from tighter garden spaces.
Early Wonder — One of the fastest maturing beets, with excellent greens and smooth, round roots that are perfect for fresh eating.
Golden Detroit — A yellow beet that won’t bleed when cooked. Mild, sweet flavor and attractive in any dish.
Ruby Queen — Classic, deep red roots with a tender texture and rich, sweet flavor. A great all-around choice for cooking and canning.

No matter which variety you choose, fall beets are remarkably rewarding. Cooler temperatures bring out their natural sweetness, and with proper storage, many of these varieties will continue to grace your table well into winter.

Final Thoughts

Fall may be the season of winding down, but for beet lovers, it’s just getting good. With fewer pests, sweeter roots, and lower maintenance, autumn is hands-down the best time to grow this versatile vegetable. Whether you're roasting them fresh from the garden or pulling ruby gems from your root cellar in January, fall-grown beets offer a flavor and satisfaction that spring just can’t match. So don’t let that empty garden bed go to waste—plant a row of beets this season, and let autumn surprise you.

Ready to get growing? Check out our full selection of heirloom beet seeds and find the one that's perfect for your garden and table.

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