What are the pros? Quality leaves, stalks & root
What are the cons? I can't pronounce the name! ??
I love my Ruby Queens, but saw these here last winter & took a chance. I'm so glad that I did. The root is medium to large, sweet, crisp & juicy. The texture is lighter than my other favourite. The photograph is a true representation.
I've used the roots (roasted & grated raw), the stalks as chard, the leaves (which are large but tender) steamed and as beet leaf holubsti.
If you like beets & have a sympathetic environment for them, I would highly recommend them.
Would you recommend this product to a friend?