This was top yielder in a 2014 trial and we have finally saved it for seed. It is a dark red beet with a sweet taste and with the added attraction of tender delicious leaves. It can be boiled, roasted or made into borsch. We love it in a salad with walnuts and blue cheese. It was bred by a collaboration of open-pollinated plant breeders in the US including the Organic Seed Alliance, John Navazio and Steve Peters.
