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Sugar Beet Seeds Sugar Beet Seeds Sugar Beet Seeds

Sugar Beet Seeds

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Sugar Beet Seeds (90 days)

Beta vulgaris


Sadly, the USDA approved genetically engineered sugar beets Feb. 4, 2011

This has sent many people looking for "genetically clean" sugar beet seeds. 

Sugar beets are a natural source of sugar and where most of the sugar industry derives its sugar from these days. 

Beets are up to 1 foot long and can weigh from 3-5 pounds. 

Seeding rates are from 10-15 lb. per acre.

That means you need to thin them to make sure they have enough room to grow. 

Very frost tolerant. 

Tops can grow 1-2' tall.  Beet tops can be eaten, lightly grazed or fed to animals.  

Learn how to make your own sugar from beets!

TIP:  Remember any type of beets do not like heat.  Optimum temperature is 55-80 degrees.  It is very important to keep your seeds moist after you have planted and be patient.  It takes two or three weeks to see sprouts. 



*Please be aware that a negative test result, while not guaranteeing genetic purity, greatly improves your chances that the seed is NOT contaminated with Genetically Engineered (GE) traits .  PCR Analysis tests are costly, but we are committed to our stance on GE contamination in our seed.

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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