The most popular, all-purpose red beet; uniform and smooth, blood red flesh that is sweet and tasty. 14” tops make good greens. Heirloom variety introduced 1892.
7 grams Beet seed sows about 8 m (25 ft) row. Approximately 50 beet seeds per gram.
Seed as early as possible in spring. Plant seed 1 cm (1/2 in) deep in rows 45 cm (18 in) apart. Once plants are up, thin to 5 to 10 cm (2 to 4 in) apart. Use thinned plants for steamed greens, which are extremely high in vitamins. Make repeat plantings during summer. Young beets have a better quality. For a good crop of beets for winter storage make sure you do a seeding mid-summer.
To Harvest: When the root tops begin to push up above the ground, carefully remove the soil around one of them to to check size. Best size is 5 cm (2 in) diameter. Pull the roots out of the ground, do not dig them up. Leave an inch of stem on root to prevent ‘bleeding’ when cooking.
Growing Beets/Recipe (link will open in new tab)
Another Beet Pickle Recipe
- 3 1/2 pounds 2-2 1/2″ diameter beets
- 3 cups sugar
- 2 1/4 cups vinegar
- 3/4 cup water
- 2-3 onions (if desired)
Trim beet tops, leaving just 1″ of the stems. Wash then cover with boiling water and simmer until tender.
Discard water. Cool beets slightly or until cool enough to handle.
Remove beet skins then cut in desired size chunks or slices. (Can leave smaller beets whole)
If using onions, peel and finely slice or chop the onions.
Dissolve sugar in vinegar and water. Bring to a boil and boil until it is nearly a syrup. (NOTE: Denise says that if you end up with too much pickling liquid, it can be frozen for future use.)
Pack beets in hot, sterilized glass jars to within 1/2″ of the top. Cover with the boiling pickling syrup leaving 1/2″ head space.
Add 1/2 tsp. salt to pint jars or 1 tsp. salt to quart jars.
Wipe the tops of the jars, put on canning lids and process in boiling water bath for 30 minutes.
Remove jars from water and cool.