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Beet Detroit Dark Red Medium Top - Burpee Seeds
Beta vulgaris
- Days to Maturity 59
- Full Sun
- Mature Height 8 - 10 IN
Unbeatable beets: dark red, extremely sweet flesh.
These perfectly round 3" beets have striking deep red flesh that's incredibly sweet. Baby beets make excellent eating, and harvesting them helps promote the growth of the remaining beets. When planting, mix beet seeds with fast-sprouting radish seeds to mark the rows.
5.6g. of seed
- Pick the greens when they are 4-6 inches long and the roots are less than 2 inches in diameter.
- Harvest roots at 1 inch for baby beets, up to 3 inches for mature beets.
- Store fall-harvested beets at 33-35°F at 95% humidity.
- Cook beet greens like spinach.
- Beet roots can be pickled, grilled, baked or broiled.
- To prevent red beets from excessive “bleeding” in cooking, wait until after cooking to peel, remove taproots and slice. Trim off the tops about 1 inch above the roots and wash carefully with a vegetable brush. Boil until tender, then plunge into cold water. When cool enough to handle, slip the skins off with your fingers and remove the little taproots. Slice the beets, or serve whole.
$0.64
Original: $1.83
-65%Beet Detroit Dark Red Medium Top - Burpee Seeds—
$1.83
$0.64Product Information
Product Information
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Shipping & Returns
Description
Beta vulgaris
- Days to Maturity 59
- Full Sun
- Mature Height 8 - 10 IN
Unbeatable beets: dark red, extremely sweet flesh.
These perfectly round 3" beets have striking deep red flesh that's incredibly sweet. Baby beets make excellent eating, and harvesting them helps promote the growth of the remaining beets. When planting, mix beet seeds with fast-sprouting radish seeds to mark the rows.
5.6g. of seed
- Pick the greens when they are 4-6 inches long and the roots are less than 2 inches in diameter.
- Harvest roots at 1 inch for baby beets, up to 3 inches for mature beets.
- Store fall-harvested beets at 33-35°F at 95% humidity.
- Cook beet greens like spinach.
- Beet roots can be pickled, grilled, baked or broiled.
- To prevent red beets from excessive “bleeding” in cooking, wait until after cooking to peel, remove taproots and slice. Trim off the tops about 1 inch above the roots and wash carefully with a vegetable brush. Boil until tender, then plunge into cold water. When cool enough to handle, slip the skins off with your fingers and remove the little taproots. Slice the beets, or serve whole.
