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The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, refers to any of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots. 

The usually roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach. Beetroot is an excellent source of folate and a good source of manganese.

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Bulls Blood Beet
(Beta vulgaris) This striking heirloom produces tender, deep burgundy leaves perfect for salad or mi..
Chioggia Beet
(Beta vulgaris) The Chioggia beet (pronounced kee-OH-gee-uh), also known as the Candy Cane or Bullse..
Detroit Dark Red Beet
(Beta vulgaris) An all-around favorite, the Detroit Dark Red produces beautiful 3" round d..
Early Wonder Beet
(Beta vulgaris) Early Wonder is an exceptional variety that has it all. Early production of&nbs..
Golden Detroit Beet
(Beta vulgaris) Tender, golden orange roots and delicious greens make this a great double duty varie..
Beets, Vegetables