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

Beetroot leaves have long been put to both ornamental (in a flower border) and culinary use. Perfect for the production of both baby leaves and slightly larger salad leaves, it is amazingly tasty. Scarletta is an improved selection with a spectacular, deep red leaf colour and uniform growth. ... Learn More

Sweet long cylindrical roots which are perfect for slicing, salads or pickling. With a deliciously tender texture, they have rich red, ring-less inner flesh and this variety will store well over a long period . ... 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

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

A cracking addition to the detroit beetroot range, a reliable cropper with deep crimson globe shaped roots as the name suggests.Sow mid March-July, or under glass in January-February to crop May onwards. ... 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

If you'd like a change from the usual red beet, this attractive globe shaped, orange-yellow root turns golden yellow when cooked and has a lovely sweet taste, fine texture and tender flesh even when large. Leaves are light green and can be steamed or used raw in mixed salads. ... Learn More

This tasty Royal Horticultural Society award winning beetroot is extremely versatile, with its small tap root making it well-suited for growing in containers. The uniform, smooth-skinned roots will stand for a long period without becoming 'woody', whilst the young leaves can be eaten as an alternative to spinach. ... Learn More