Touchstone Gold

Beet

50d to harvest

Sunlit and sweet, Touchstone Gold beets emerge in just about 50 days with a mellow, honeyed flavor and a tender, fine-grained bite. The roots form attractive, smooth globes in warm golden tones, holding their color beautifully for roasting, steaming, and fresh slicing, as well as vibrant pickles and golden-hued sauces. A standout for gardeners who want both beauty in the bed and a naturally mellow sweetness on the table.

Crop Dates

Growing note: In frost-free Zone 10a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 20th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Frequently Asked Questions

Why are my beets (Beta vulgaris) turning dark or getting leaf spots, and what can I do?

Beet growers commonly see Cercospora leaf spot, which starts as small brown spots with lighter centers and can spread fast in humid weather. Remove badly infected leaves, improve airflow (thin plants to about 3–4 in apart), and water at the soil line instead of wetting foliage. If the problem persists, spray with a labeled fungicide appropriate for edible roots/leafy beet (follow the product’s pre-harvest interval).

How often should I water beets during their main growing phase, and what soil moisture should I keep?

From sprouting through bulking (about weeks 3–7), keep the soil evenly moist but not soggy—aim for roughly 1 in of water per week, adjusting for heat and rainfall. Water deeply when the top 1 in of soil dries out, because uneven moisture can lead to small, woody roots or cracking. Avoid frequent light sprinkling that leaves the root zone dry between irrigations.

How can I tell when Touchstone Gold beets are ready to harvest?

Harvest when roots are about 1.5–3 in wide (often around 50 days from sowing for this type), when they’re still tender rather than oversized. Gently lift one beet to check size; if the root has filled out, harvest the rest soon to prevent toughening. Cut the tops off after harvesting, leaving about 1 in of stem to reduce bleeding and storage loss.