top of page


detroit dark red.jpg

Detroit Dark Red 

$4 per bundle

This old home garden and market variety is deservedly the most popular all-purpose red beet, with uniform and smooth, blood-red roots that are sweet and tasty. The 14-inch tops make good greens, especially in the baby stage. Growers have depended on this vigorous variety since it was introduced with much excitement by the D.M. Ferry seed company in 1892. A look back at the original listing shows an exuberant half page ad dedicated to their favorite new beet with “the most perfectly shaped and smoothest roots.” Growers are still smitten with this variety over 100 years after its introduction.

Plant description from Baker Creek Seeds


$4 per bundle

A glorious, gilded beet with supremely sweet flesh and dense nutrition. The rich golden roots do not bleed or stain, making for less kitchen mess. It is an excellent variety for kids and newbie beet eaters, as the mellow flavor is much less earthy than regular red beets, and it’s a perfect choice for market gardeners and those looking to grow a rainbow of produce. Rich in folate, manganese and, of course, beta carotene. This variety dates back to at least the 1820s, but it did not become widely adopted by gardeners until Burpee Seed introduced it in the 1940s. Perfect for eating raw, roasting, juicing, and more!

Plant description from Baker Creek Seeds



$4 per bundle

Chioggia beet is the most whimsical veggie in the patch! Slice the roots to reveal concentric rings of pink and white, and this fun variety adds pop to salads and pizazz to pickles. Chioggia beet originated in the historic fishing town of Chioggia, Italy, just across the lagoon from Venice. Dubbed “Little Venice” for its canals and ancient charm, local Venetians know that Chioggia is the town to visit for authentic family-style food. It also has a reputation among Italians for retaining food traditions and quality cuisine. Chioggia beet was first mentioned by legendary French seedhouse Vilmorin in 1840. When introduced in the U.S., Chioggia beet was considered a gourmet oddity, primarily sold at upscale markets. The unusual rings were a startling departure from the typical red beet, and so the variety was not immediately embraced by the public. Today the Chioggia beet remains a popular choice for market farmers; the roots are alluring and have the culinary stamp of approval from top chefs the world over. The candy-cane striped roots have a crisp crunch when eaten raw in salads. Those who are averse to that signature earthy beet flavor will appreciate this variety, as it tastes remarkably mellow. The greens are crisp and high quality. The flesh is very tender, mild, and sweet.

Plant description from Baker Creek seeds

Beets: Products
bottom of page