Detroit Dark Red Beet is a time-tested heirloom with globe-shaped roots, dark-red skin, and deep crimson flesh. Its naturally sweet, earthy flavor shines when roasted, while tender young greens offer another harvest from the same planting. Lift a root, slice its richly colored flesh on your cutting board, and roast it for a colorful salad. Matures in approximately 55–70 days under suitable conditions. Includes 500 non-GMO, heirloom seeds.

Germination Rate: 88%. Test Date: 12/25. OSI.

Texas Minimum Germination Rate: 65%

Why Choose Detroit Dark Red Beet?

• Classic heirloom: A traditional variety appreciated for dependable garden performance and familiar beet flavor.
• Deep crimson roots: Dark-red skin and flesh bring rich color to cooked dishes.
• Naturally sweet flavor: Roasting concentrates sweetness and softens the earthy flesh.
• Dual harvest: Enjoy both roots and tender leafy greens, harvesting tops lightly if growing full-size roots.
• Kitchen versatility: Roast, boil, shred, or use in a reliable pickling recipe.
• Cool-season crops: Suitable for spring and fall planting schedules where local conditions allow.

Planting Tips for Success

• Timing: Direct sow in early spring when soil can be worked, or late summer for fall harvests according to local calendars.
• Light: Provide full sun to partial shade, with at least 4–6 hours of direct sunlight daily.
• Soil: Use loose, well-drained soil free of rocks and debris that restrict root growth.
• Sowing: Plant 1/2 inch deep. Beet seed clusters may produce several seedlings.
• Spacing: Sow 1–2 inches apart in rows 12–18 inches apart. Thin established seedlings to 3–4 inches apart for root development.
• Water: Provide about 1 inch weekly, adjusting for rainfall, heat, soil, and plant needs. Even moisture supports uniform roots.
• Support: No staking or trellising is needed. Weed gently around developing roots.
• Fertilizer: Base feeding on soil needs and label directions. Avoid excess nitrogen that encourages tops at the expense of roots.
• Harvest: Pull roots at approximately 1.5–3 inches across for tenderness. Harvest young greens lightly once established.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasting: Roast whole roots or peeled cubes until tender to concentrate sweetness.
• Pickling: Follow a reliable refrigerator-pickle recipe and keep chilled. Shelf-stable canning requires a tested canning recipe and process.
• Boiling: Simmer whole roots until tender, then cool enough to handle before peeling and slicing.
• Raw: Scrub, peel as needed, and grate into slaws and salads for earthy crunch.
• Blending: Add prepared beets to smoothies or vegetable blends.
• Greens: Wash thoroughly and sauté tender tops with olive oil and garlic.

Order Detroit Dark Red Beet Seeds Today

Plant 500 heirloom beet seeds for deep crimson roots and tender greens from your garden.

Nutritional Information

Existing general cooked-beet reference values per 1 cup (136 grams), not a Detroit Dark Red-specific analysis. Values apply to harvested roots, not planting seeds.

• Calories: 75
• Total Fat: 0.3 gram (0% Daily Value)
• Sodium: 131 milligrams (6% Daily Value)
• Total Carbohydrates: 17 grams (6% Daily Value)
• Dietary Fiber: 3.4 grams (12% Daily Value)
• Total Sugars: 13 grams
• Protein: 2.9 grams
• Folate: 136 micrograms (34% Daily Value)
• Manganese: 0.4 milligram (22% Daily Value)
• Potassium: 518 milligrams (11% Daily Value)
• Vitamin C: 6.7 milligrams (7% Daily Value)

Nutrition varies with growing conditions, serving size, and preparation. Percent Daily Values are based on a 2,000-calorie diet.

Important Disclosures

• Variety Disclaimer: Size, color, maturity, yield, and flavor vary with growing conditions and care.
• Seed Storage: Store cool, dry, and dark in a sealed container away from moisture and sunlight.
• Planting Zones: Beets prefer cool growing weather. Use local planting calendars and temperatures to plan spring or fall crops.
• For Planting: Packet seeds are for planting, not eating. The recipe uses harvested beet roots.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Roasted Detroit Dark Red Beet Salad with Feta and Parsley

Sweet roasted beet cubes meet salty feta and bright lemon dressing. Serves 4 as a side. Prep time: 20 minutes. Cook time: 30–40 minutes, plus cooling.

Ingredients

• 1 1/2 pounds harvested Detroit Dark Red beet roots
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/3 cup crumbled feta made with pasteurized milk
• 2 tablespoons chopped fresh parsley

Directions

1. Heat oven to 400°F. Line a rimmed baking sheet with parchment rated for that temperature.
2. Trim greens, reserving them for another use if desired. Scrub beet roots under running water with a clean produce brush, peel, and cut into roughly 3/4-inch cubes. Protect surfaces from beet juice stains.
3. Toss cubes with 1 tablespoon olive oil, salt, and pepper. Spread in one layer and roast 30–40 minutes, turning halfway through, until easily pierced with a fork.
4. Whisk remaining olive oil with lemon juice and mustard. Let cooked beets cool until warm rather than hot.
5. Toss beets with dressing and parsley. Scatter feta over the top and serve warm or chilled.

Options and Storage

Omit feta for a dairy-free version, or use chopped dill instead of parsley. Refrigerate leftovers in a covered container at 40°F or below within 2 hours, or 1 hour above 90°F. Use within 3–4 days. Store feta separately when preparing ahead to limit color bleeding.