table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Strikingly pink, genuinely earthy — Pink Beet microgreens turn any plate into a conversation piece. Medium difficulty — rewarding for growers ready to commit to a 18–20 day cycle with consistent moisture and good airflow Soak seeds 6–8 hours before sowing to soften their corky seed coat and give germination a reliable head start Rich in betalains, dietary nitrates, vitamin K, and folate — supporting heart health, circulation, and antioxidant defence Sweet, earthy beet flavour with crisp stems — a striking garnish for salads, grain bowls, avocado toast, and charcuterie boards FULL SPECIFICATION TABLE General Specification Common Name Pink Beet microgreens Botanical Name Beta vulgaris convar. conditiva Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Bright pink-red stems, small green cotyledon leaves Flavor & Texture Sweet, earthy beet flavour; crisp stems, tender leaves Seed Count per 10g ~650–700 seeds (approx. 65–70 seeds/gram) Cultivation Data Difficulty Medium — slower and less forgiving than brassicas; not recommended for absolute beginners Preferred Medium Soil preferred (fine seed-starting mix); buffered coco coir also viable Seeding Density (1020 tray) ≈23 g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) ≈1.8 g per 10×10 cm Expected Yield ≈8–12× seed weight under good conditions Soaking Yes — pre-soak 6–8 h in warm water (~20–22 °C) Blackout Days 4–6 days (many sources cite 4–5 days as sufficient; 6–7 days is at the conservative upper end) Watering, pH & Temp Bottom watering preferred; keep medium evenly moist. Target pH 6.0–6.2. Temperature 18–22 °C; slightly cooler after germination enhances stem colour. Good airflow essential to prevent damping-off. Sprouting Time 6–8 days Harvest Time 18–20 days from sowing Health & Nutrition Vitamins Vitamin A (β-carotene), Vitamin C, Vitamin K (notably high — up to 333% DV per 100 g), Folate (B9) Minerals Potassium, magnesium, manganese, iron, copper Notable Compounds Betalains (betacyanins and betaxanthins), dietary nitrates (NO precursors), lutein, zeaxanthin Health Benefits Supports cardiovascular health and normal blood pressure via dietary nitrate-to-nitric oxide pathway; strong antioxidant and anti-inflammatory action from betalains; supports immune function (Vitamin C); bone health (Vitamin K); may enhance exercise endurance and oxygen efficiency; potential cognitive support via improved cerebral blood flow ABOUT Pink Beet microgreens are among the most visually dramatic greens you can grow indoors — their vivid magenta stems appear almost luminous against small, forest-green cotyledons, making them an instant centrepiece on any dish. The flavour is a gentle, mellow sweetness with a familiar earthy beet undertone and a satisfying crisp bite in the stem that softens to a tender finish in the leaf. They are a natural partner for fresh goat's cheese, pickled shallots, or smoked salmon, and a small handful transforms a plain salad into something genuinely beautiful. With betalain pigments and dietary nitrates packed into every stem, this is a variety worth making room for on your grow shelf right now. GROWING INSTRUCTIONS 1 Soak your seeds in warm water (around 20–22 °C) for 6–8 hours — you'll notice the corky seed coat softening and the seeds swelling slightly; this step meaningfully improves germination uniformity so don't skip it. 2 Fill your tray with 3–4 cm of fine, pre-moistened seed-starting soil or coco coir, level it gently with a flat spatula — beet seeds need a smooth, even surface to root properly, so take a moment to tamp it lightly without compacting. 3 Drain your soaked seeds well, then spread approximately 23 g evenly across a 25×50 cm tray (about 1.8 g per 10×10 cm), aiming for a single layer with minimal overlapping — use your fingertips to nudge any clusters apart. 4 Cover the tray with a blackout dome or an inverted tray, add a light weight on top to encourage the roots to anchor into the soil, and keep at 20–22 °C; check daily for moisture and bottom-water if the surface begins to look dry — around day 3 you'll start to see the first pale pink arches pushing up. 5 After 6–7 days in blackout, lift the cover and take in the sight: a dense forest of magenta stems reaching for the light — move the tray to your grow light or a bright windowsill, ensuring good airflow around the tray to prevent damping-off. 6 Water from below every 1–2 days, targeting a pH of 6.0–6.2 and keeping the medium evenly moist but never waterlogged — slightly cooler temperatures (18–20 °C) after germination deepen the stem colour beautifully. 7 Harvest at 18–20 days, just as the cotyledons are fully open and before true leaves develop — cut just above the soil line with clean scissors, give them a gentle rinse, and use immediately for peak flavour, colour, and nutrition.
