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} Sunshine in a tray — yellow beet microgreens bring golden colour, earthy-sweet flavour, and rare betaxanthin antioxidants to every plate. Grows best in soil or coco coir; rewards patience with a full, upright tray of vivid golden stems — medium difficulty, ideal for growers ready to level up. Ready to harvest in around 18–20 days; pre-soaking seeds overnight gives germination a meaningful head-start. Rich in betaxanthins, dietary nitrates, folate, and vitamins A, C & K — supports healthy circulation, blood pressure, and antioxidant defence. Mild, earthy-sweet flavour with a satisfying crunch — perfect raw on grain bowls, beetroot tartare, scrambled eggs, or as a luminous garnish on any plate. FULL SPECIFICATION TABLE General Specification Common Name Yellow Beet microgreens Botanical Name Beta vulgaris subsp. vulgaris (Conditiva Group) Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Golden-yellow stems, green leaves with yellow mid-vein Flavor & Texture Mild, earthy-sweet; crisp, juicy stems Seed Count per 10g ~600–650 seeds (≈60–65 seeds/gram) Cultivation Data Difficulty Medium (slower, uneven germination; benefits from pre-soak and good moisture control) Preferred Medium Soil or coco coir; soil preferred to support deep root development Seeding Density (1020 tray) ~23 g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) ~1.85 g per 10×10 cm Expected Yield ~8–12× seed weight Soaking Yes — pre-soak 6–8 h in room-temperature water; drain and rinse before sowing Blackout Days 6–7 days under weighted cover Watering, pH & Temp Bottom-water to keep medium evenly moist. Target pH 6.0–6.2. Temperature 18–22 °C; slightly cooler after germination improves golden pigmentation. Maintain good airflow. Sprouting Time 6–8 days Harvest Time 18–20 days from sowing (at cotyledon stage or just as first true leaf emerges) Health & Nutrition ABOUT Yellow beet microgreens are the quieter, golden cousin of the dramatic red beet — and they are all the more striking for it. At harvest, slender stems glow a warm amber-yellow beneath bright green cotyledons, making a tray look like a small sunrise. The flavour is gently earthy and sweet, closer to young chard than to soil, with a juicy snap when you bite into the stem. Unlike red varieties, yellow beet microgreens carry betaxanthins — the rarer yellow-pigment class of betalains — making them a visually and biochemically distinct choice for kitchens that take both aesthetics and nutrition seriously. Scatter them over a soft-boiled egg, fold them into a goat's cheese crostini, or finish a summer soup with a golden crown — then grow another tray immediately, because the colour alone will sell them. GROWING INSTRUCTIONS 1 Soak your seeds: Place the seeds in a jar of room-temperature water for 6–8 hours (or overnight). Beet seeds are actually tiny multi-germ clusters with a hard corky coat, and soaking softens that shell visibly — you'll notice them swell and feel slightly tacky. Drain and rinse before sowing. 2 Prepare your tray: Fill a tray with drainage holes with 3–4 cm of pre-moistened soil or coco coir, then gently press it level. Soil gives the long roots something to grip, which means a cleaner, more upright canopy at harvest — you'll feel the difference when you run a hand across the tray. 3 Sow evenly: Scatter approximately 23 g of soaked seed across a 25×50 cm tray (or about 1.85 g per 10×10 cm), aiming for one seed per 1–1.5 cm². Press the seeds gently but firmly into the surface so each one makes good soil contact — this single step dramatically improves germination evenness. 4 Blackout phase: Cover the tray with a second tray or blackout dome and stack a light weight on top to keep seeds pressed down. Leave in the dark for 6–7 days, checking moisture daily and bottom-watering if the medium feels dry. Around day 3 you'll catch the first pale, ivory sprouts arching up under the cover — exciting proof that things are moving. 5 Introduce light: Once most sprouts are 2–3 cm tall and pushing against the cover, remove it and move the tray to a bright position — a south-facing window, grow light, or greenhouse bench. Within 24 hours the stems begin to turn gold and the cotyledons shift from pale yellow to fresh green as chlorophyll develops. This colour transformation is one of the most satisfying moments in microgreen growing. 6 Water and airflow: Bottom-water once or twice daily as needed, keeping the medium evenly moist but never waterlogged. Target pH 6.0–6.2 and temperature 18–22 °C; a slightly cooler environment after germination deepens the golden pigmentation. Good airflow is your best defence against damping-off — a small fan running a few hours a day works perfectly. 7 Harvest: At 18–20 days, when cotyledons are fully open and the first true leaf is just beginning to emerge, harvest with clean scissors just above the soil line. The stems will be firm and golden, the leaves a vivid green — and the aroma is faintly grassy and sweet. Use immediately or store unwashed in a sealed container lined with paper towel in the refrigerator for up to 7–10 days.
