When and How to Harvest Beets (Without Damaging the Crop)

The Grounded Homestead

The First Time I Pulled Too Soon

The first time I grew beets on my own, I got antsy. I had tended those little red-topped soldiers for weeks—watering, thinning, even talking to them a bit (if we’re being honest). I saw the leaves looking healthy and figured, why not see how they’re doing? So I gave one a tug.

Up came something barely bigger than a radish. I tried again. Same thing.

By the time I realized my mistake, I’d sacrificed half the row for roots that weren’t ready yet—and the rest didn’t fare much better. That’s when I learned: harvesting beets isn’t just about pulling a plant. It’s about timing, feel, and a little patience.

If you’ve wondered how to check beet size without damaging the crop—or how to harvest both roots and greens without waste—this guide will walk you through the process, step by step.

🌱 In our Northern Michigan Zone 5b garden, we usually harvest our first beets in mid-July, and again in late September for the fall crop. Your timing may shift depending on your zone and planting window, but the signs to watch for are the same.

1. How to Check Beet Size Without Pulling Them Up

The biggest mistake most folks make with beets? Pulling before checking. And once that root is up, there’s no putting it back.

Here’s the better way:

• Look for the shoulders. As beets mature, the top of the root (called the shoulder) will often push up through the soil.

• Use your fingers, not tools. Gently brush the dirt away from the top of the root to get a visual on its diameter. A soft paintbrush works too if your soil is fine and dry.

• Feel for firmness. If the root feels spongy or soft, it’s not ready. Mature beets will feel dense under light pressure.

• Watch your spacing. Beets grown too close together will be smaller. Thin them early and you’ll get fuller harvests later.

🖼 [Consider including a visual here: side-by-side beet roots showing “too small,” “ideal,” and “too large.”]

2. Ideal Root Size for Best Flavor and Texture

The sweet spot for most varieties is around 1.75 to 2.5 inches in diameter. That’s when beets are:

• Tender enough to roast or steam whole

• Full of earthy-sweet flavor without getting woody

• Small enough to store well, but large enough to feed a family

Let them go too long and they’ll get fibrous. Not inedible, but not what you’re after either.

Certain varieties handle sizing up better. Cylindra and Detroit Dark Red can get a bit bigger without getting tough. Chioggia? Not so much. If it starts looking like a small turnip, Grandma would’ve said: “You waited too long, honey.”

3. Harvesting Roots and Greens Together

Beet greens are one of the most overlooked garden treasures. And harvesting them right can double your yield without extra space.

Here’s how to do it:

• For full harvest: Use garden shears or a sharp knife to cut the greens off about 1–2 inches above the root. This leaves the crown intact and prevents bleeding.

• For staggered harvests: Snip a few outer leaves from each plant and leave the center growth to continue. You’ll get multiple rounds of greens this way before pulling the root.

• Use them fresh. Beet greens don’t store long—plan to eat or preserve them within 2–3 days.

👩‍🌾 Grandma used to sauté beet greens with garlic, a splash of vinegar, and a bit of bacon grease. We’ll include that recipe in the printable guide below.

4. Loosening Soil to Avoid Snapping or Tearing Beets

A snapped beet root is still usable—but not for long-term storage. If your soil’s too compact or dry, that’s often what happens.

Prevent damage with these simple steps:

• Water lightly the night before. Moist soil gives just enough looseness to lift roots cleanly.

• Use a garden fork. Insert it 4–6 inches away from the beet and gently rock the soil loose.

• Avoid pulling by the tops. Tugging the greens can rip the root or snap it in two.

• Lift, don’t yank. Once the soil is loosened, use your hands to cradle the root and ease it out.

If you do snap one—no sweat. Just cook it within a few days or dice it for fermenting or roasting.

5. Best Time of Day to Harvest and How to Prep for Storage

Your beets will last longer—and taste better—if you harvest at the right time of day.

• Aim for early morning. Roots are cool and firm, and greens are crisp. Midday heat leads to limp tops and faster spoilage.

• Rinse gently. Knock off the soil, but don’t scrub off the protective skin.

• Trim greens immediately. Cut them back to 1–2 inches to prevent moisture loss from the root.

• Store unwashed roots in the fridge in a crisper drawer or open bin. Ideal temp is 32–40°F with high humidity.

🧊 Got a root cellar or basement? Layer beets in damp sand or sawdust for long storage. Grandma swore by it, and it still works.

💡 Storage Tip by Variety:

• Cylindra & Detroit Dark Red — excellent for storage

• Chioggia — best eaten fresh; softens quicker over time

6. What Comes Next: Second Plantings and Fall Crops

One of the best parts of growing beets is you don’t have to stop at just one harvest.

• Beets love cool soil. That makes them ideal for succession planting.

• In Zones 4–6, you can usually replant in early August for a fall harvest.

• Cooler nights improve sugar development—fall beets often taste even better than summer ones.

Don’t pull and walk away. Pull, prep, and replant.

Harvesting is a Skill You Build

Like most things in the garden, harvesting beets gets easier the more you do it. You’ll get a feel for the weight, the shape, and even the sound of the soil giving way.

“There’s something sacred about pulling food from soil you tended with your own hands. It’s a quiet reminder that provision often comes through patience.”

Whether this is your first year growing beets or your tenth, I hope this guide saves you a few snapped roots and missed harvests.

And if you’re ready to take it one step further, grab our free printable below.