Golden Detroit Beet
Beautiful golden-orange roots that won’t bleed when sliced or cooked. Has good yields and is sweetest when young, does not become fibrous when larger. Looks almost like an overgrown orange-yellow carrot! Fast growing and retains sweet flavor when mature. Also known as Yellow Detroit beet.
This is the least earthy tasting beet, much more mild and sweet than the deep red ones. Many compare its flavor to that of carrots.
Beets turn deep yellow when cooked and retain their sweet flavor throughout cooking. Tops are eaten raw when young and cooked when mature, roots are pickled, grilled or sliced fresh in salads.
Both leaf beets and root beets were developed from wild seabeets, along coastal Europe and western Asia. Beet greens—the beet tops—have been eaten and enjoyed for several thousands of years. The Romans particularly liked beet greens and discovered that the roots were tasty as well! The beet gained in popularity in Europe and America during the 1700s. The juice from the beets is used to make the only red food coloring allowed by Swedish law.
While the beets are growing you can pick up to a third of the leaves and use them fresh or cooked. When the beet roots are 2-3" in diameter, it is time to harvest them. Pull or dig them up, and cut off the stems. Leave on a 1-2" of stem if you are going to store the roots.
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