This is an improved strain of an Italian heirloom that produces more uniform roots and bolts less than its predecessor. The pink and white-stripped beet roots will get the size of small cantaloupe if left in the garden, but they are best eaten at a size between a golf ball and a tennis ball. Sweeter than the average beets with less of that earthy flavour, it makes for a lovely addition to a pan of roasted vegetables. And don't forget to eat your tops! They offer tasty, tender medium green tops (Frank prefers them to swiss chard). Steam or sauté the greens and toss with garlic and oil and mix them in with pasta. 60 days to maturity.
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