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Beetroot

Beetroot

COOK IT! Beet Recipes HERE

GROW IT! Beet Growing Tips HERE

Page 1 of 1
Albino Beet
BT108
$3.00
Rating:
92%
13 Reviews
“AS SWEET AS SUGAR!” 55 days. The sweetest of all table beets, the snow-white roots are like candy! This smooth, round heirloom beet from Holland is completely unlike the traditional earthy beet. We love the raw roots sliced thin for snacking or salads, but they are also great for cooking. Harvest the nutritious tops for an exemplary beet green. The roots can also be used for making sugar.
Bull's Blood Beet
BT101
$2.75
Rating:
89%
25 Reviews
50 days. This beautiful beet has deep reddish-purple leaves! Very sweet and delicious; the baby leaves are a rage in salads. The beets are tasty too, and have pretty pink rings inside.
Chioggia (Bassano) Beet
BT104
$2.75
Rating:
88%
47 Reviews
60 days. Chioggia beet is the most whimsical veggie in the patch! Slice the roots open to reveal concentric rings of pink and white, and this fun variety adds pop to salads and pizazz to pickles. Chioggia beet originated in the historic fishing town of Chioggia, Italy, just across the lagoon from Venice. Dubbed “Little Venice” for its canals and ancient charm, local Venetians know that Chioggia is the town to visit for authentic family-style food. It also has a reputation among Italians for retaining food traditions and quality cuisine. Chioggia beet was first mentioned by legendary French seedhouse Vilmorin in 1840. When introduced in the U.S., Chioggia beet was considered a gourmet oddity, primarily sold at upscale markets. The unusual rings were a startling departure from the typical red beet, and so the variety was not immediately embraced by the public. Today the Chioggia beet remains a popular choice for market farmers; the roots are alluring and have the culinary stamp of approval from top chefs the world over. The candy-cane striped roots have a crisp crunch when eaten raw in salads. Those who are averse to that signature earthy beet flavor will appreciate this variety, as the flavor is remarkably mellow. The greens are crisp and high quality. The flesh is very tender, mild, and sweet.
Crapaudine Beet
BT114
$3.00
Rating:
80%
2 Reviews
In 1885, the French book The Vegetable Garden stated this is one of the oldest varieties. Today some experts feel this may be the oldest beet still in existence, possibly dating back 1,000 years. This unique variety is one of the most flavorful, with carrot-shaped roots that have rough, dark colored skin that looks like tree bark. Inside, the roots are very dark, with almost black flesh that is of superior quality and sought after by chefs who want real flavor. We are proud to offer this rare old selection.
Crosby's Egyptian Beet
BT105
$2.75
Rating:
100%
7 Reviews
55 days. Crosby’s Egyptian flat beet is an antique market variety developed in the 19th century and is still favored by farmers and market gardeners today. The unusual name stirs intrigue; beets are historically considered a crop of the European sea coast. The earthy roots are not typically associated with Egypt. In fact, this is not a true Egyptian variety! This misnomer is most likely thanks to the “Egyptomania” that swept Europe and America during the 19th century. Napoleon’s famous Egyptian campaign sparked western interest in Egypt, influencing 1800s art, religion and even the false-marketing of some goods as “Egyptian.” For example, the 1888 edition of J.H. Gregory’s seed catalog features Egyptian beets, as well as Egyptian sweet corn. This old European variety was likely named Egyptian beet to add exotic flare to its description. The “Egyptian beet” was actually a German variety introduced to the U.S. in the 1860s. This superior market strain was selected by Boston-based market farmer Josiah Crosby. The Gregory’s catalog describes Crosby as one of the most noted of the market gardeners near Boston. Crosby refined the German import for his marketing needs. He selected for a super flat saucer shape and smoother skin, as these uniform and decidedly pretty roots were more enticing for market sales. Crosby’s Egyptian beet debuted in the 1888 edition of Gregory’s catalog; it was praised for its exceptional early maturity and superior market quality. Crosby’s 19th century work selecting for a perfect market variety is still appreciated by market farmers and home gardeners today. This perfect fall storage beet is earlier to mature than other storage varieties; a perfect late summer-sown beet to fill the winter pantry.
Cylindra or Formanova Beet
BT111
$2.75
Rating:
99%
27 Reviews
55 days. A wonderful heirloom from Denmark, this one is famous for slicing with its long, cylindrical roots. Produces much more uniform slices than round beets. This tender and sweet variety is also known as “Butter Slicer” because of its wonderful texture.
Detroit Dark Red Beet
BT110
$2.75
Rating:
100%
14 Reviews
55 days. The most popular, old standard, all-purpose red beet; uniform and smooth, with blood red flesh that is sweet and tasty. 14-inch tops make good greens. Heirloom variety introduced in 1892.
Early Wonder Beet
BT103
$2.75
Rating:
95%
11 Reviews
50 days. An old heirloom, pre-1811 variety. Early, smooth, round beet makes lots of tall tender greens, too! Perfect pickled, fresh, cooked, or in borscht.
Flat of Egypt Beet
BT113
$2.25
Rating:
0%
50 days. In 1885 Vilmorin said, “An exceedingly early variety, and certainly the best of the early kitchen-garden kinds.” This is a very quick beet of great quality, producing flattened 3”, crimson purple roots and short leafy tops.
Fuer Kugel Beet
BT119
$3.00
Rating:
100%
3 Reviews
60 days. Smooth-skinned, dark purple roots remain sweet and tender even to a very large size. Occasional concentric white zoning makes this very pretty for the table. Excellent keeper. Originated in Switzerland.
Giant Yellow Eckendorf Beet
BT116
$3.00
Rating:
93%
8 Reviews
The 1927 Henry Fields catalog said, “Giant, smooth, long roots of cylindrical shape, weighing up to 20 pounds each and growing two-thirds above ground. Solid white flesh with high food value.” These big yellow-skinned roots are perfect for growing as animal food, a tradition that is finally being brought back on many small farms.
Golden Beet
BT102
$3.00
Rating:
84%
46 Reviews
Best Seller! 55 days. This variety dates back to the 1820s or before. The very sweet beets are a rich, golden yellow, and they won’t bleed like red beets. The greens are also very tasty. The most popular variety with our staff.
Mammoth Red Mangel Beet
BT107
$4.00
Rating:
96%
10 Reviews
100 days. A gargantuan beet for the whimsical gardener! Harvest this delectable beet for the dinner table when young, or allow it to grow to epic proportions (ours have reached up to 40 pounds and 6 feet long) for giant veg competitions or just for a good old-fashioned gardener’s brag! A popular livestock feed in the 1800s, this makes a great fodder crop for the homestead. The giant roots are also used for a game called “mangold hurling.” Dating to the 11th century, the sport is still played in the UK today. Harvest the roots when small and tender; they can be sliced thin and eaten raw or cooked. Grated, the roots make a delicious beet burger! The greens are supremely tender, even as the roots swell; we have harvested yummy greens from our giant mangel for up to 6 months. The roots are endlessly useful; they can be eaten, fed to chickens, horses, cows and sheep, or used for sport!
Okragly Ciemnoczerwony (Bordo) Beet
BT123
$3.00
Rating:
95%
8 Reviews
65 days. Smooth, blemish-free round-to- top-shaped beets are very dark red. Very tender and very sweet! A superb keeper, this variety originated in the old Soviet Union, where beets are an important staple crop.
Ruby Queen Beet
BT127
$3.00
Rating:
100%
1 Review
55 days. Outstanding home garden beet with a very short top, just 10 inches in height, showing uniform growth; round, smooth roots have a luxurious, evenly-red interior color which complements the pleasant, buttery texture and mild, sweet flavor. Performs well even in poor soil; tolerates crowding, holding its shape better than most. This All-America Selections winner for 1957 has been preferred for generations, both by the commercial canning industry and home food preservers.
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