Suitable for baby beets as well as full-sized roots for eating raw, cooked, or pickled.
Grow these superb beets as gourmet babies or as full-sized roots bursting with flavor! And don't forget those nutritious beet greens, which reach their peak at about 5 to 6 inches high.
In this collection you get the following varieties:
Subeto Hybrid - The only hybrid in this collection, Subeto is a Pablo-type red beet with purple stems above a deep violet root. Vigorous and large-crowned, it looks as good as it tastes! High yields.
Boldor - A golden beet with coppery-orange skin concealing its bright yellow-gold flesh. The color stays even after cooking, and so does the sweetness!
Chioggia - An Italian heirloom with bright pinkish-fuchsia skin and concentric rings of white and magenta within! The flavor is super-sweet, but there is a satisfying spicy afterbite as well.
Albina Vereduna - This pure white beauty has the same flavor profile as its red cousins, but no red juice to stain other food on the plate!
Bull's Blood Scarletta - The violet leaves and purplish-red skin on this heirloom are striking enough, not to mention the concentric rings of flesh in two bold shades of pink. Talk about plate appeal! 60 days

An old heirloom, pre-1811 variety.
Early Wonder has it all: tasty, abundant greens, flavorful beets, and early production. Great for mild climates where multiple crops are possible. The greens are as delicious and high in vitamins A and C, iron and potassium.
A dual-purpose beet, with sweet, early-producing, 3-4" roots and extra tall and flavorful tops for harvesting as greens. Cut the 18" tall greens, and use in lieu of spinach, kale or chard.
Perfect pickled, fresh cooked, or in borsch.

Our best mini beet, this true baby matures 1.5-2 inch golf ball size, round beets in 10-20 days before all other O/P and hybrid beets.
Skin is dark red, smooth with a small tap root and matures perfectly round, unlike full sized beets planted closer together and harvested young which sometimes are not well proportioned when harvested. Small attractive green tops, deep red interiors. 40 Days.

One of the oldest beets still in use, thought to go back almost a thousand years, this rare, bronze leaf, gnarly root, has a deep savory flavor beloved by French cooks, where this beet is thought to have originated.
Crapaudine beets have a rich, sweet, and earthy flavor. When cooked, the flesh releases a chestnut-like aroma and deepens in flavor with savory and nutty undertones.
This unique variety is one of the most flavorful, with carrot-shaped roots that have rough, dark colored skin which 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. 40 Days.

Burpee's, round orange roots which turn golden yellow when cooked and do not bleed like red beets. Delicious beet flavour. Tops are excellent as cooked greens. Best when picked small, but still retain their flavour when larger. Great for salads and pickling.

They look more like a turnip than a beet and are prepared for eating that way as well. Therefore, cook it rather than eating it raw. Scrape off the skin with a spoon's edge, or slice it off, and then cut it into cubes. While you can boil or saute, try roasting sugar beets, just like you would roast standard beets, to deepen their sweet flavor. Also, the top greens are edible! Use them like lettuce or other leafy greens vegetables.
Sugar beets are a natural source of sugar and where most of the sugar industry derives its sugar from these days. Beets are up to 1 foot long and can weigh from 3-5 pounds. Seeding rates are from 10-15 lb. per acre. That means you need to thin them to make sure they have enough room to grow.
Very frost tolerant. Tops can grow 1-2' tall. Beet tops can be eaten, lightly grazed or fed to animals. Any type of beets do not like heat. Optimum temperature is 55-80 degrees. It is very important to keep your seeds moist after you have planted and be patient. It takes two or three weeks to see sprouts.
As the name suggests, Sugar Beets have a very high sugar content! Try your hand at making sugar, or simply enjoy the sweet root and tasty greens of this beet (Beta vulgaris). Roots are white and tapered, weighing up to three pounds. It is popular for feeding livestock and deer and matures in 90 days. In the mid 18th century, a German chemist by the name of Andreas Margraff found that the chemical composition of Beta vulgaris included sucrose similar to that of sugar cane. Sugar cane provided the only source for sugar at that time; consequently, the prices of sugar rose very high because of the necessity of importing it from foreign countries. Franz Karl Achard, one of Margraff's students, continued the research and brought sugar beet seeds into production for a source of sugar. For his pioneering efforts, he is called the father of the sugar beet industry. When the supply of sugar cane was lost because of war time, Napoleon declared that sugar beet seeds be grown in large amounts to provide sugar. This established commercial use of the sugar beet, and eventually it grew in almost every country.