Beets are versatile root vegetables that can be used in many different dishes. They are good roasted, boiled, pickled or sauteed, and taste delicious partnered with other root veggies such as onions and carrots. Beets are rugged vegetables that you can grow indoors, provided you have the space.
Get a big plastic tub that's at least 16 inches deep. Drill a few small holes in the bottom, every 5 inches or so. Inexpensive clothes hampers work well.
Put the tub on top of a drain tray, and pour in at least 16 inches of rich, loose potting soil.
Poke a 1 inch deep hole in the soil every inch until you have a row that goes across the tub. If you have room, make a second row about 1 foot from the first. Drop three beet seeds in each hole and cover them with dirt.
Water the beets every day and keep them in full sun. The soil should not be drenched, but should always stay moist.
Watch the beets until your seedlings grow more than 3 inches tall. Remove slow-growing or sickly-looking beets so that you have one seedling about every 3 inches, rather than three seedlings every inch.
Grow the beets until they are ready to harvest. Follow the instructions on the seed packet. Most beets take between 40 and 80 days to reach maturity.
Gently pull the beets out of the ground by their stalks. Twist or cut off the leaves and prepare the beets.