Round golden roots with smooth skin and sweet, mild flavor; green tops are edible.

Native to Mediterranean region

Hardiness zone Grown as an annual (Zones 2–10)

Resistances Moderate tolerance to cool weather; less staining than red beets; somewhat deer-resistant

Growing conditions Full sun, loose well-drained soil, consistent moisture

Direct seed as soon as soil is workable (about 2–4 weeks before last frost)

Growing tips Thin early for proper root size; keep soil evenly moist; avoid transplanting; succession sow every 2–3 weeks

Harvest when Roots are 1.5–3 inches wide; greens anytime young

Uses Roasted, boiled, pickled, salads, soups; greens sautéed or fresh

Companions Onions, lettuce, cabbage, bush beans

Also known by Golden beet, yellow beet