BULLS BLOOD BEETS
DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
- Cut leaves for salads when they are young and tender. Harvest from the outside in to allow for continued production.
- Alternatively, harvest the entire plant and it’s root while it is still small. The root can be sliced and added to salad as a topping, or cooked and used in any dish that calls for beets!
Bulls Blood beets were bred in the Netherlands in 1840. It was a bred from the oldest beet variety in existence, the French heirloom Crapaudine. This heirloom variety has been available for growing since the 19th century Victorian era.
Bulls Blood beets rich flavor is earthy and sweet, which becomes more pronounced when cooked.
Add bulls blood beets on top of a base lettuce to add complexity to your normal salad. Enjoy the little bursts of fun flavor and color bulls blood beets can add!
HARVEST TO PLATE RECIPE
BEET GREENS WITH BEANS & BACON
- 2 strips bacon
- 1 onion, minced
- 1 clove garlic
- 1/2 to 1 tsp. red pepper flakes
- 2 sprigs oregano
- 3 Tbsp. vinegar
- 1 Tbsp. honey or sugar
salt to taste
- 4 Cups Bull’s Blood Beet Greens
- 1 cup or more of any beans, cooked
Cut beet greens into strips. Heat a large skillet. Cut bacon into small pieces and cook until crisp. Take bacon out of pan and reserve. Add onion to skillet and cook over low heat, stirring, until nicely browned. Press or mince garlic and stir into onions.
Add spices, vinegar and honey and bring to a boil. Add beet greens, cover, cook, covered, until cooked to your taste. Stir in beans and bacon bits and heat through. Taste and add salt or pepper if needed.