Produces pure white roots with a round uniform shape and a fantastic sweet flavour. This high yielding white beetroot, perfectly complements fish and poultry dishes whilst retaining its flavour through cooking and is perfect for dishes where you do not wish the normal purple beetroot stain. ... Learn More

Boltardy can be sown earlier in the year than all others, then right through to mid summer and is slow to run to seed. Yielding perfect, globe-shaped beets of superb flavour and colour. Young leaves can be used for baby leaf production. RHS Award of Garden Merit winner. ... Learn More

A Victorian heirloom, which is often grown as an ornamental, on account of its dark crimson, almost black leaves which taste sweet if picked young. The globe-shaped roots have a good flavour and on being cut open reveal attractive pink rings. ... Learn More

This very heavy cropping old show bench variety has been around since well before the 1880s in England. It has long red parsnip-like roots and an excellent, delicate flavour, and is paler red in colour when cooked than most modern globe beetroots. ... Learn More

The ball-shaped, mild and sweet roots of this Italian (1840's) heirloom are resistant to bolting and have light red skin. Cutting open reveals attractive alternating dark pink and white rings (another name is Candy Stripe Beet). ... Learn More

Cylindra is an old Danish variety with deep tapered cylindrical red roots about 6-8 inches long. It is smooth-skinned with dark uniform purple-red flesh. The tops are small and reddish-green in colour. Cylindra has tender flesh, with a sweet flavour. The roots are ideal for cutting into uniform slices (it is sometimes called Butter Slicer). Gives high yields within small areas. ... Learn More

A 19th century US heirloom beetroot producing fantastic, smooth, uniform, ox-blood globular beet with luxuriant red-veined leaves. This variety is resistant to downy mildew and does well in all kinds of soils. ... Learn More

A globe-rooted, 19th century, USA heirloom beet with golden-orange skin, sweet golden-yellow flesh and bright green leaves which are tasty when cooked. It is resistant to bolting and if harvested young retains its flavour well. ... Learn More