Bring rich color and earthy sweetness to your kitchen with Boro Pelleted Beet. This non-GMO hybrid produces red beet roots for roasting, cooking, and fresh preparations. Pelleting makes seeds easier to see and handle during sowing. Choose 40, 60, 100, or 200 seeds to suit your garden. Approximate maturity is 60 days, with harvest timing dependent on conditions and preferred root size.

Germination Rate: 94%. Test Date: 8/26. JSS.

Texas Minimum Germination Rate: 65%

What are pelleted seeds? Click here and read the blog.

Why Choose Boro Pelleted Beet?

• Easy-to-see pellets: The coating helps with handling and seed placement. Check emerging seedlings and thin as needed.
• Red beet harvests: Add color and earthy flavor to roasted sides, salads, and soups.
• Flexible harvest size: Lift smaller roots for tender servings or allow them to develop further, checking quality as they grow.
• Four packet sizes: Plan a small bed or stagger sowings with 40-, 60-, 100-, or 200-seed options.
• Non-GMO hybrid: Boro is a hybrid variety; saved seeds may not reproduce the same characteristics.

Planting Tips for Success

• Direct sow: Sow approximately 1/2 inch deep in the final growing location during a locally suitable cool-season planting window.
• Pellet moisture: Water well after sowing and keep the seed zone evenly moist as the coating breaks down and seedlings emerge. Avoid waterlogging and surface crusting.
• Soil: Prepare loose, well-drained soil with finished compost. Remove stones and clods that can interfere with root development.
• Spacing: Thin to about 3–4 inches apart, with 12–18 inches between rows. Thin gently to avoid disturbing neighboring roots.
• Sunlight: Choose full sun for good root growth. Provide access for weeding and harvesting.
• Water and weeds: Maintain consistent moisture and remove competing weeds while small.
• Fertilizer: Follow soil-test recommendations and fertilizer labels. Excess nitrogen can encourage tops at the expense of roots.
• Support: Stakes and trellises are not needed for the root crop.
• Harvest and storage: Check root size and lift carefully. Trim tops before storing sound roots under cold, humid conditions without freezing. Storage life varies with handling and conditions.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasted: Cook roots until tender, then peel and cut for sides or salads.
• Steamed or simmered: Cook whole roots or evenly sized pieces until fork-tender.
• Raw: Peel and finely grate roots into salads for crunch and color.
• Soups: Dice cooked beets into vegetable soups or blend into a smooth puree.

Order Boro Pelleted Beet Seeds Today

Choose your packet size and grow colorful beets for fresh garden meals.

Nutritional Information

General information for harvested beet roots, not planting seeds or pelleted coating. A standard serving is about 1/2 cup cooked beets. This is not a Boro-specific nutrient analysis.

• Folate: Beet roots contribute folate as part of a varied diet.
• Dietary fiber: Whole roots contribute fiber to meals.
• Potassium: Beets provide potassium along with other naturally occurring nutrients.
• Recipe ingredients: Dressings, cheese, and nuts change the nutrition of a finished dish.

Important Disclosures

• Variety Disclaimer: Root size, color, harvest timing, and yield vary with weather, soil, and growing practices. Images are illustrative.
• Seed Storage: Keep pelleted seeds cool, dry, and away from light and humidity. Use promptly rather than assuming multi-year storage performance.
• Planting Zones: Use local seasonal temperatures and extension planting guidance, not hardiness zone alone, to select sowing dates.
• Planting seeds only: Do not eat the seeds or their coating. The following recipe uses harvested beet roots.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Roasted Boro Beet Salad with Feta and Walnuts

Made with harvested beet roots, not planting seeds. Serves 4. Prep: 15 minutes. Roasting: approximately 45–60 minutes.

Ingredients

• 1 pound Boro beet roots, scrubbed and tops trimmed
• 2 tablespoons olive oil, divided
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• 1/3 cup crumbled feta
• 1/4 cup chopped toasted walnuts
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Heat oven to 400°F. Place whole beets in a covered baking dish with a small splash of water and 1 teaspoon of the olive oil.
2. Roast for approximately 45–60 minutes, until easily pierced with a knife. Larger roots may need longer.
3. Cool enough to handle, rub off the skins, and cut into wedges.
4. Whisk the remaining olive oil with lemon juice, salt, and pepper. Toss with the beet wedges.
5. Arrange on a serving plate and top with feta, walnuts, and parsley. Serve warm or chilled. Refrigerate leftovers promptly in a covered container and use within 3–4 days.