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