Robin Beet is a frost-tolerant cultivar that delivers garden-fresh roots in just 45 to 60 days, making it one of the quickest beets you can grow. This variety thrives in full sun with moderate water and soil pH between 6.0 and 7.5, adapting well to both spring and fall plantings. Plant it densely at 1-inch spacing in rows 12 inches apart, and you'll have tender beets ready for the kitchen before summer heat peaks or just in time for fall storage.
Full Sun
Moderate
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Robin Beet germinates reliably at soil temperatures as low as 45°F, giving you an unusually long window to plant both spring and fall crops. The tight 45 to 60-day timeline means you can succession plant every few weeks for continuous harvests, and its frost tolerance lets you push your season into cooler months. Close spacing at just 1 inch apart means you can grow abundantly even in small beds, maximizing your yield without taking up extra garden real estate.
As an edible beet, Robin is grown for its underground roots, which are harvested and prepared fresh or stored for winter use. The tender, quick-maturing roots lend themselves to roasting, steaming, pickling, or grating raw into salads.
No timeline data available yet for this variety.
Not recommended; root disturbance delays maturity.
Sow directly outdoors 2 to 4 weeks before your average last frost date when soil temperature is at least 45°F, ideally between 60°F and 85°F, for an early summer crop. For a late summer and fall crop, sow 6 to 8 weeks before your average first fall frost date. In mild climates, you can sow from fall through winter.
Harvest Robin Beet roots when they reach usable size, typically 45 to 60 days after sowing. You can pull smaller roots for tender baby beets or allow them to mature further for larger specimens. Gently loosen soil around the base with a fork and pull the entire plant, twisting off the leafy greens at the crown. Young, tender beets are most flavorful; avoid waiting until roots become woody and oversized.
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