Description
Bull’s Blood beet is a 19th-century heirloom grown as much for its dark burgundy leaves as for its deep red roots. The foliage brings dramatic color to salad mixes and garden beds, while the roots develop a rich, earthy flavor for roasting and pickling.
Harvest baby leaves when they are glossy and tender, or let the roots size up for the kitchen. Few vegetables carry such a moody, handsome color from leaf to root. Bull’s Blood earns its place before the first beet is even pulled.
