General Information
Bull’s Blood Beets are an Heirloom Beet with a nice earthy sweet flavor. The leaves are a deep gorgeous red color, as is the beet itself; deep red with concentric circles – like a dark version of the candy-stripe (chioggia) beet. You know the tops as the well-marketed Bull’s Blood Microgreens, now have the opportunity to enjoy the entire vegetable, grown to full size!
This globe-shaped beetroot was listed as a vegetable in England in the mid 1800s. It is probably the only decorative-leafed Victorian beetroot variety still being cultivated. Traditionally grown as an ornamental in gardens, but is delicious to eat. Its dark crimson leaves can appear almost black in some light, making a dramatic contrast to most other foliage. The leaves are broader than other beetroot varieties and have a particularly sweet taste when cooked. The medium-sized spherical roots are also dark red, with visible rings when cut. This lovely root is a favorite among beet connoisseurs because it provides a consistently rich and sweet flavor.
Bull’s Blood beets are showcased best when slow-roasted or steamed. They pair well with a wide variety of proteins, spices and other vegetables including cheese, bacon, prosciutto, shallots, eggs, dill, paprika, smoked fish, walnuts, garlic, chives, citrus, hazelnut, pistachio oil, and vinegar. They can also be preserved by pickling, which offers an incredible flavor profile while also extending the beets’ shelf-life.
History
Bull’s Blood beets were developed circa 1840 by Kees Sahin in the Netherlands. The Bull’s Blood beet variety was created using what is considered to be the oldest beet still in existence, Crapaudine, the French heirloom variety. Bull’s Blood beets were originally developed for their foliage. They have been listed in British seed catalogs since the pre-1900’s Victorian era. Though considered a cool season crop, Bull’s Blood beets are heat tolerant, allowing for versatile growing regions and seasons throughout the Northern Hemisphere.
