Gold Beet
Touchstone Gold transforms the ordinary beet into something extraordinary with its brilliant golden flesh packed with beta carotene. This open-pollinated beauty matures in just 60 days from seed, producing compact 8-inch plants with slightly shorter tops than typical red varieties. The sweet, mild roots lack that earthy bite many associate with beets, while their golden color won't bleed into salads or mixed dishes. Hardy enough to germinate when soil temperatures reach just 45°F, this variety thrives in both full sun and partial shade.
Full Sun
High
?-?
8in H x 6in W
Biennial
Moderate
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The magic of Touchstone Gold lies in its stunning appearance and exceptional sweetness. These golden beets contain high levels of beta carotene, creating their vibrant color while delivering a much milder, sweeter flavor than traditional red varieties. The non-bleeding quality makes them perfect for colorful mixed salads and elegant roasted vegetable dishes. With compact growth habits and reliable performance in cool weather, they bring both beauty and practicality to the garden.
Touchstone Gold excels in mixed beet salads where its golden color creates visual drama without bleeding into other ingredients. The sweet, mild roots shine in roasted root vegetable medleys and can be enjoyed both at the tender baby stage and full maturity. The nutritious greens serve double duty as pot greens or fresh salad additions when harvested young, making this a truly dual-purpose crop for the kitchen garden.
Not recommended as root disturbance delays maturity and beets transplant poorly due to sensitive taproots. If necessary, sow in cold frame 5-6 weeks before transplanting, using 1/2 inch depth with 2-3 seeds per cell in 72 or 128-cell flats.
Transplant 3 inches apart in rows 12-18 inches apart after heavy frosts become infrequent. Note that transplanted beets may be less uniform than direct-seeded ones with tangled taproots requiring careful harvesting.
Direct sow starting 1-2 weeks before last frost when soil temperature reaches at least 45°F, ideally 60-85°F. Continue sowing until 8-10 weeks before first fall frost. In mild climates, sow fall through winter.
Harvest when roots reach desired size, keeping in mind that small roots are tender while large ones may become woody if left too long. Loosen soil around the root and pull gently. For greens, harvest one to two mature leaves per plant while leaving several leaves to enable continued root development. Leaves become tough once over 6 inches tall. Later sowings can remain in ground for harvest through November.
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