Merlin Beet

Specially selected by beet breeders for roasting to sweet perfection, Merlin grows quickly to produce tender-fleshed, dark ruby-red, globe-shaped beets with an especially high sugar content. Harvest at any stage of maturity; either as babies or fully sized up, because Merlin beets hold their fine flavor and don’t get woody or tough. Plant another crop at the end of summer for fall harvesting and cook to perfection for beet salads, main dishes or pickled beets.
Seed Count: 250-255
 
START SEEDS OUTDOORS
In early spring, when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1 inch apart and 1/2 inch deep in rows 8 inches apart, or broadcast thinly for bed planting. Firm soil well over these irregularly shaped seeds to ensure good germination.
If first sowing germinates unevenly, plant more seed as seedlings will catch up fast. Carefully thin young seedlings to 3-4 inches apart so individual beets have room to size up.
 
GROWING NOTES
For best quality beets, sow seeds before midsummer heat and again in early fall. Keep soil evenly moist throughout the growing season. Be sure to thin beet seedlings carefully several times as they grow best when given enough room.
 
HAREVST AND USE
Harvest mature beets when at least several inches in diameter or size them up even bigger. Cut off the tops and reserve. Wash the roots, wrap in foil and then roast to perfection in a preheated 350° F oven until tender when pierced—takes at least an hour, depending on your oven. Cool, peel, slice and enjoy with butter and chopped fresh herbs. Or simply peel, slice and add roasted beets to salads. Steam the tender beet tops for tasty and nutritious greens.