Growing beets provides you with both the edible root and beet greens. Use the red, skinned roots in soups or as a side dish, and eat greens fresh in a salad or as a cooked green. Beets grow from seed in the garden, and take just under two months to mature. A frost-hardy vegetable, beets are one of the first greens and roots you can harvest in spring. Sow beet seeds outside in spring up to a month before the last expected frost in your area.
Lay a 2-inch layer of compost over a garden bed that receives full sun. Till it in to an 8-inch depth to provide organic matter, nutrients and better drainage to the soil.
Sow each beet seed ½ inch deep in a row. Space seeds 1 inch apart along the row, leaving 18 inches between each row of beets.
Water the bed with a misting attachment on a hose. Water just until the bed is evenly moist but not soggy.
Thin the seedlings so they are about 3 inches apart in the row once they germinate, usually within seven days of planting. Pluck out the unneeded seedlings and use as greens or sprouts in sandwiches or salads.
Water enough to keep the soil moist but not soggy. Provide approximately 1 inch of water to the garden bed each week until the beets are mature.