These old Italian heirlooms are my favorite red beets in the world. Why? Because they never bleed all over, they are stunning when cut open (as you can see above), and they are sweet and crisp. They don't taste at all like a traditional red beet -- the flavor is a blend of sugar beet and traditional beet. They are great for eating raw as slices or for salads or for cooking. I love these! These are also sometimes called bullseye beets because when you cut them open, they have concentric red and white rings, like a target. Chioggia beets can be eaten just like any other beet -- raw for a snack, raw in salads, baked or cooked in soups and stews. The greens are also tender and delicious year-round. Biennial. Approx. 150 seeds per pack. 100% natural, grown without chemicals, heirloom seeds. Free shipping on orders over $32.

NUTRITION INFO: Chioggia beets are an excellent source of folate (natural folic acid, a form of vitamin B) and a good source of manganese. According to the Mayo Clinic website, folic acid helps women of childbearing age prevent specific kinds of birth defects. Folic acid is also of interest with respect to cognitive enhancement, cancer, psychiatric illnesses, and cardiovascular conditions. Manganese, according to Oregon State University's Micronutrient Information Center, is essential for cellular antioxidant function, metabolism, bone development, and wound healing.

HOW TO GROW: Plant 1/2-inch deep in spring, summer, or fall. Keep moist until established. If planting in winter, follow instructions in the Backyard Winter Gardening book. Harvest at any bulb size, or harvest leaves at any size.