Detroit Dark Red Beet Seeds



  • 60 days to harvest.
  • Heirloom variety.
  • Package contains 8 grams, approximately 440 Detroit Dark Red Beet Seeds.
  • Also found in our Family Survival Seed Pack and Preparedness Seed Bank.
  • Germination: 7 to 10 days at 50 to 60 F. Plant seeds 1/2 inch deep with 2 to 4 inches between plants and 18 to 24 inches between rows.
This popular beet has a round, smooth, blood-red root that is sweet and tender. Use Detroit Dark Red Beets fresh, or can them for later use; they are delicious either way. The greens are great for salads, and you can use them as you would spinach. This beet variety is also quite cold-hardy.
Learn more about Detroit Dark Red Beets in 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.
Roasted Beets
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.

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