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        Native to western Europe, evidence shows that beets were being grown around 2000 B.C. by the Celts.  In the 1500's, beets became especially popular in Germany and Poland.
         Beets are a welcome addition to any garden. as a source of both tender greens and brightly coloured fleshy edible roots. They are very nutritious, rich in vitamins, iron and other minerals.  

     An unusual heirloom beet that has completely white roots.  This fast growing, very sweet beet  makes an attractive addition to meals.
50 days to maturity.
Burpee's Golden
                       This heirloom dates back to 1828 when it first appeared in an Amerian garden catalogue.  The round, golden-yellow roots are tender and mild throughout their growth, plus the beet leaves are sweet and flavorful.
55 days to maturity. 
Bull's Blood
        This attractive heirloom was first grown in the Netherlands in 1840. With its showy deep burgandy coloured leaves and stems, it does not look out of place in a flower garden.  The beet tops taste great cooked or raw added to a salad.  The beets are very sweet when picked young.  The juice from this beet is used to make the only red food colouring allowed by Swedish law. 
55 days to maturity
        This unique beet was introduced from Italy to Upper Canada in 1845.  The beet roots have a sweet peppery flavour, and a very attractive dark red and white striped bulls-eye design when sliced.  These markings are retained if cooked whole and cut just before serving.  This variety produces heavy yields and keeps well in storage.
60 days to maturity. 
           A Danish heirloom that has elongated roots similar to carrots, thus producing uniform round slices for eating and processing.  An easy to peel beet with dark red, sweet roots. Due to its narrow shape, it can be planted closer in the garden.
55 to 65 days to maturity.