Dark-fleshed. The succulent roots are smooth skinned and uniform in shape. Crosby Egyptian can produces tops that reach 14-16". One of the best for early market.

Roots grow 3-5", are very flattened in shape, and grow virtually on the surface of the soil. The roots have a dull red skin and dark red interior. 

This heirloom beet is most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to salads and soups.

Eat beets raw in a fresh salad to add a bit of earthy crunch.

Roast or steam beets—this softens the beet and changes the flavor profile, making it a perfect accompaniment for barley, rice or other savory side dishes. Goats cheese is also a particularly popular addition to any roasted beet salad.

Saute beets with a mix of other veggies to add a jolt of color to any stir fry.

Pickled adds a burst of flavor ideal to accompany a main dish, or as a main salad ingredient.

Cylindra beets have smooth, easy to peel skin, with a bold, earthy flavor, typical of long beet cultivars. 

Cylindra long beets are slender, dark red, and cylindrical. They offer a sweet, earthy flavor with a fine texture, ideal for uniform slices for pickling or roasting.

White in color on skin and flesh. 55 days. Mild, sweet, round beets. 

60 Days

Golden Orange color

Cooked or raw.

Sweet taste

This beet has large, glossy, bright green tops, or beet leaves, which can be used in salads and stir-fries. Purplish beets can reach up to 6 inches in diameter and retain their sweetness and texture even when large. They also do well in storage.

Beta vulgaris