Root Beet
Avalanche Beet is a striking open-pollinated variety that breaks the mold of traditional deep red beets with its mild, sweet white roots. Maturing in just 55 days from seed, this compact cultivar produces uniform, tender roots that store beautifully for months. The variety thrives in full sun and well-amended soil, reaching its full potential in cool growing seasons when flavor and color stability are at their peak. Whether you're harvesting fresh bunches for the market or storing roots through winter, Avalanche delivers reliable, quick crops with the bonus of nutritious greens that can be harvested alongside the roots.
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The pure white flesh of Avalanche Beet stays remarkably consistent and sweet across a wide range of growing conditions, a trait that seed growers have selected for over many seasons. Cool-season growing produces the cleanest white color without the zoning (white rings) that can appear during temperature fluctuations. Its 55-day maturity makes it one of the faster beets available, while the compact growth habit means you can space plants just 1 inch apart in rows, packing genuine productivity into small spaces. The roots store exceptionally well for up to six months in proper conditions, and the tender greens are equally valuable in the kitchen or garden.
Avalanche Beet roots are prized by fresh market growers and home gardeners alike for their tender, mild flavor and striking white color, which adds visual interest to salads, roasted vegetable platters, and pickled preparations. The greens, harvested one to two mature leaves per plant while leaving several to support root development, can be used as pot greens or added raw to salads, offering a nutrient-dense counterpoint to the sweet roots. Both roots and greens are heart-healthy, packed with glycine betaine, potassium, calcium, vitamin A, and fiber, making this variety particularly valued by gardeners focused on nutritional density.
Sow seed indoors in a cold frame or under lights about 5 to 6 weeks before the last heavy frost. Sow 1/2 inch deep, placing 2 to 3 seeds per cell in 72- or 128-cell seed flats. Keep soil consistently moist and at moderate temperatures. Transplant seedlings 3 inches apart in rows 12 to 18 inches apart once they have developed true leaves and soil conditions outdoors have warmed.
Transplant seedlings outdoors after the last heavy frost becomes infrequent and soil has warmed slightly. Space transplants 3 inches apart in rows 12 to 18 inches apart. Gently separate tangled taproots as you remove seedlings from flats, holding back the rest of the plant while carefully pulling the root free. Water thoroughly after transplanting. Note that transplanted beets may not be as uniform as direct-seeded ones, but they will mature earlier than direct seeding if weather is poor in spring.
Direct sow seed outdoors after all danger of frost has passed and soil has warmed. Sow seed 1/2 inch deep in a furrow, spacing seeds about 1 inch apart. Thin seedlings as they emerge to maintain 1-inch spacing. Water gently but consistently to keep soil evenly moist. Direct seeding typically produces the most uniform root development, though transplanting offers earlier harvests in difficult springs.
Harvest Avalanche Beet roots when they reach desired size, typically 55 days from direct seeding or transplanting. Smaller roots are the most tender and sweet; once roots exceed 2 to 3 inches in diameter, they may become woody and lose their mild flavor. Loosen the soil around each root gently before pulling to avoid damaging the tender skin. The edible greens can be harvested one to two mature leaves per plant at any time, but leave several leaves intact to support continued root development. Greens are most tender when young; once leaves exceed 6 inches in height, they become tough and less palatable. For fresh market storage, wash bunches and refrigerate at 32°F with 95% relative humidity for up to 10 days. For winter storage, cut off the tops, wash the roots, and store them in the same cool, humid conditions for up to 6 months, keeping roots separated from the greens.
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