Golden Beet
Boldor Beet is a quick-maturing open-pollinated variety that delivers tender, sweet roots in just 55 days from seed. This compact grower thrives in cool-season gardens and produces roots with excellent flesh color when temperatures stay moderate. With improved germination and seedling vigor, Boldor stands out as a reliable choice for both fresh eating and storage, offering the bonus of nutritious greens you can harvest alongside the roots.
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Cool temperatures bring out the best flesh color in Boldor's roots, which develop quickly in light or loamy soils. The variety produces improved germination and vigorous seedlings, making it dependable even for less experienced gardeners. Young roots are notably tender, while the greens are rich enough to harvest and eat fresh as pot greens or salad additions, giving you two harvests from one planting.
Boldor roots are eaten fresh or stored for winter use, with small tender roots offering the finest texture for immediate cooking or roasting. The leafy tops serve double duty as pot greens or salad additions, particularly when harvested young before the leaves exceed 6 inches in height. The sweet roots pair well with vinegar-based preparations, roasting, or boiling, while the greens work fresh in salads or cooked as a nutritious side.
Start seeds indoors in a cold frame or indoors in early spring, about 5 to 6 weeks before the last heavy frost. Sow seeds 1/2 inch deep at 2 to 3 seeds per cell in 72- or 128-cell flats. Transplant seedlings 3 inches apart in rows 12 to 18 inches apart after heavy frosts become infrequent. Note that transplanted beets may not be as uniform as direct-seeded crops and taproots may tangle slightly, requiring you to gently pull the root while holding back the rest of the plant.
Transplant out after heavy frosts become infrequent, spacing plants 3 inches apart in rows 12 to 18 inches apart. Transplanted beets may produce earlier harvests than direct-seeded crops if poor weather threatens spring plantings.
Direct sow seeds 1/2 inch deep, sowing 3 to 4 seeds per inch for optimal spacing. Thin seedlings to 1 inch apart once they emerge.
Harvest roots when they reach your desired size; small roots are tender while large roots may become woody if left in the ground too long. Loosen the soil around the root and pull gently to avoid damage. Harvest one to two mature leaves per plant for greens, leaving several leaves on the plant to support continued root development. Use greens while they are under 6 inches tall, as larger leaves become tough and less palatable.
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