
Details
Pink beet microgreens with light pink to magenta stems and a gently sweet, earthy flavour, ready to cut 14–18 days after sowing.
SPECIFICATION
Seed
| Common name | Pink beet microgreens |
| Botanical name | Beta vulgaris convar. conditiva |
| Seed type | Conventional, untreated, non-GMO |
| Seeds per gram | approx. 65–70 seed clusters |
Growing
| Difficulty | Moderate: can be tricky; slower than most microgreens, with uneven germination |
| Growing medium | Potting soil or coco coir |
| Sowing rate | 100 g per 25 × 50 cm (1020) tray, range 80–110 g; about 8 g per 10 × 10 cm |
| Soaking | Optional: 6–8 hours in water, then drain; you can also sow dry |
| Blackout | 4–6 days under a lightly weighted cover |
| Temperature | 18–22 °C |
| Harvest | 14–18 days after sowing, when the seed leaves are fully open |
Taste and colour
| Flavour | Gently sweet and earthy beet; crisp stems, tender leaves |
| Colour | Light pink to magenta stems; small green seed leaves |
Nutrition
Beet microgreens are a source of vitamin A and vitamin K.*
Vitamin A contributes to the maintenance of normal skin. Vitamin K contributes to normal blood clotting.
A varied and balanced diet and a healthy lifestyle are important.
* Based on published laboratory analyses of beet microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.
ABOUT
Pink beet is a beetroot variety, grown here for its seedlings rather than the root. The stems range from light pink to magenta under small green seed leaves. The flavour is mild and sweet with an earthy beet note; the stems are crunchy and the leaves tender.
Beet is never quick. Each seed is a corky cluster of several embryos, so the seedlings come up over several days, not all at once, and one cluster may give two or more. After blackout, light decides the colour: in strong light the stems deepen towards magenta, while a tray in a dim corner stays paler.
Sowing 100 g per tray is intentionally heavy: the crop is cut at the seed-leaf stage, when a dense stand of stems makes the fullest tray. For a steady supply, start a new tray every week.
IN THE KITCHEN
Pink beet microgreens look best on pale food, where the stems stand out: smoked salmon with cream cheese, avocado toast, potato salad, cauliflower or leek soup, and cheese boards. Pickled shallots go well with their sweet, earthy taste. Add the microgreens just before serving, as warm food softens them quickly. Cut microgreens keep for about a week in the fridge if you store them dry in a lidded container.
GROWING INSTRUCTIONS
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