An unusual heirloom beet that has completely white roots. This fast growing, very sweet beet makes an
attractive addition to meals.
50 days to maturity.
This heirloom dates back to 1828 when it first appeared in an Amerian garden catalogue. The round,
golden-yellow roots are tender and mild throughout their growth, plus the beet leaves are sweet and flavorful.
55 days to maturity.
This attractive heirloom was first grown in the Netherlands in 1840. With its showy deep burgandy
coloured leaves and stems, it does not look out of place in a flower garden. The beet tops taste great cooked or raw
added to a salad. The beets are very sweet when picked young. The juice from this beet is used to make the only
red food colouring allowed by Swedish law.
55 days to maturity
This unique beet was introduced from Italy to Upper Canada in 1845. The beet roots have a sweet peppery
flavour, and a very attractive dark red and white striped bulls-eye design when sliced. These markings are retained
if cooked whole and cut just before serving. This variety produces heavy yields and keeps well in storage.
60 days to maturity.
A Danish heirloom that has elongated roots similar to carrots, thus producing
uniform round slices for eating and processing. An easy to peel beet with dark red, sweet roots. Due to its narrow shape,
it can be planted closer in the garden.
55 to 65 days to maturity.