Bull's Blood - Beet Seeds
- Tops 35 days, roots 55 days.
- Heirloom variety
- Package contains approximately 200 Bull's Blood Beet Seeds
- Germination: 7 to 10 days at 40 to 85F. Plant seeds 1/2-3/4" deep with 1 to 2" between plants and 14 to 28" between rows.
Bull's Blood Beets have beautiful dark red roots and tops. The roots are sweet and delicious, and the gorgeous tops are perfect for adding to salads. When sliced, the roots have a candy-stripe appearance.
Learn more about Bull's Blood Beets on this blog post!
Beets are biennial root vegetables that are related to Swiss chard and spinach. They are grown mostly for their roots, although the tops of the plant can also be eaten. Both the greens and the root of the Beet plant are nutritious and delicious. Although beets vary in shape and color depending on type, they often tend to be round and dark red in appearance.
Planting, Growing, and Harvesting:
Beets like sandy, well-drained, cool soil and can be planted in early spring (about a month before last frost date) as soon as the ground is workable. They are also a good choice for fall planting. Plant in full sun or part shade. Keep beets evenly watered, ensuring the soil doesn't dry out.
Beets can be harvested whenever you like, depending on your preferences. You can harvest young greens early by snipping them off when they reach the desired length, or wait for the root to develop and pull it up. Don't allow the root to grow more than 3-inches, since the flavor and texture deteriorate at that point. Store beet roots in a cool place.
Recipes/How to Use:
Beets are delicious cooked or raw. Use them on their own, or grate them to add to salads and other dishes. You can also eat the greens.
4 beets, scrubbed and washed, most of the stem removed
2 T. Balsamic vinegar
2 T. olive oil
Salt and pepper
-Heat the oven to 400F.
-Wrap each beet in aluminum foil and cook in the oven for about an hour (until they are tender).
-When beets are cool enough to touch, peel them and cut into wedges and place in a dish.
-Mix vinegar, olive oil, and as much salt and pepper as you like together. Drizzle over the beets, then toss before serving.