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Ruby Queen Beet Seeds

Market price: $3.89
Our price: $2.29
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Quantity 200 item(s) available
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Ruby Queen Beet Seeds (55 days)

  AAS Winner

Ruby Queen beet's round red roots have a smooth buttery texture that pleases the tongue.  You will surely be satisfied with this early producing beet.  Ruby Queen beet performs well in poor soil and holds its shape well in crowded situations. 

Ruby Queens can obtain a larger size than most beets and not get that woody texture or dirt/soapy taste.  Ruby Queen is one of our favorites on the farm here.  We plant a small crop once a month till it gets too hot.  That way we are never out of fresh beets for salads or supper.

Ruby Queen beet  has been the canning industry's favorite for years as well as the home gardeners choice for reliable beets.

Ruby Queen makes a great canning and pickling beet.

Did you know that pioneers used to dye yarns and fabric with beets?  Beets are still used to dye many things including food products like yogurt! 

Ruby Queen Beet is recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region.  CA, IL, NY, OR, TX

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1/2" 40-60 55-65 5-7 4" 3" 45 lb. Full

Planting Tips For Beet Seeds:

Beet seeds can be planted in early spring or midsummer.  Soak seeds overnight in damp towel before planting for excellent germination.  Plant beet seeds 1” apart and thin weakest seedlings to desired spacing.  Keep soil evenly moist to prevent beet roots from getting woody.  For longer harvest, stagger beet plantings every 2-3 weeks.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


  Revitalized "Caprese" Salad

Note: not all beets are good when eaten raw.  For this recipe, I recommend the Touchstone Golden Beet and the Crosby Egyptian Beet.


  • 1 lb. golden beet-thinly sliced
  • 1 lb. red beet-thinly sliced
  • 3-4 tbsp fresh mint – chiffonade
  • 1/4 cup olive oil
  • salt and pepper to taste
  • feta cheese (optional)


Toss the beets and mint in olive oil until coated. Add salt and pepper to taste.  Add crumbled feta if desired and serve room temperature or refrigerated.

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