Why are my beets not fermenting?
You do not give the ratio of salt to liquid or salt to weight of your veggies so with that missing info I may (but do not think so) be wrong.  The only way they would not be fermenting is that you used too much salt and they are salt preserved instead of fermented preserved.  Still edible but entirely different tast plus they will be soft if this is the case.

Your ratio of salt to vegtables ought to be in the neighborhood of 1 to 3 tablespoons salt per quart of water. Or if you are doing shredded vegtables do not add water, add 1 1/3 tablespoon salt per lb of vegetable.