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A Beet, is a Beet, is Not a Beet

July 25th, 2016

I’ve grown a wide variety of beets in the past, for the most part they all taste very similar. They vary in color, but the earthiness in their flavor is fairly consistent. After trying a wide variety of beets, I usually grow ‘Red Ace. This year, I decided to try ‘Crosby’s Egyptian’ beet (sources from Baker Creek). Germination was spotty, which was pretty common with the drought this year. The beets that did germinate, grew quickly and sized up before I realized it. When I harvested them, most of them were softball size – EEEK. I figured they’d be a total loss because they’d be woody, but I cooked them anyways.
crosbys egyptian beet
When I cut the first one, I was amazed at how tender it was. At first bite, I was amazed by the texture, sweetness, and flavor of these beets! They are very smoothly texture, none of the woodiness or fibrousness that can sometimes be common with beets. The flavor is very sweet, very beetlike, with none of the earthiness that the major of beets have. These would be perfect for those family members who are against the “dirt” flavor in beets. I don’t mind the earthiness at all, but this beet has a place in the kitchen for sure. We’ve been enjoying them on salads with sheep milk feta, pickled red onions, walnuts, and a maple mustard vinaigrette. I’ll definitely be adding these to my must grow list from here on out. I highly recommend giving this variety a go.

Have you discovered any flavorful new varieties of favorite vegetables?

7 Comments to “A Beet, is a Beet, is Not a Beet”
  1. Jodiana on July 25, 2016 at 8:03 am

    I LOVE salad with beets sliced on it. Do you think if I ordered seed now I would have time to grow some of these?
    Also I was wondering if you would be willing to share your maple mustard vinaigrette recipe?

    Reply to Jodiana's comment

    • Susy on July 25, 2016 at 11:40 am

      You probably would, they size up quickly and beets can take the cold. My basic recipe for maple mustard vinaigrette is:

      Tablespoon of dijon mustard
      Tablespoon of maple syrup
      1/4 cup sherry or red wine vinegar (I use the vinegar I soak the onions in to pickle them).
      1/2 cup olive oil (I like a spicy mid-season olive oil for dressings).
      salt/pepper to taste

      Reply to Susy's comment

      • PennyAshevilleNC on July 26, 2016 at 8:08 am

        Thanks for the recipe!

        to PennyAshevilleNC's comment

      • Jodiana on July 26, 2016 at 8:32 am

        Thank you! I I can’t wait to try it.

        to Jodiana's comment

      • Jodiana on July 26, 2016 at 8:32 am

        Thank you! I can’t wait to try it.

        to Jodiana's comment

  2. Lorna on July 25, 2016 at 3:42 pm

    These sound great! I’ll try to get some for this fall and make beet kvass with them, yum.

    Reply to Lorna's comment

  3. Natalie on July 27, 2016 at 12:52 pm

    While my whole family (toddlers included) like beets, I’m excited to hear about your beets. I will have to try growing them next year :-D

    My garden is pretty much a loss this year, only two tomato plants are holding on.

    Reply to Natalie's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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