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Beets beat to the sound of their own drum. They are a vegetable unlike any other. The color is so bright and vibrant that one touch will turn your fingertips magenta. The flavor is so rich and earthy sweet, you can almost taste the soil it grew in—in a good way. And this beet just so happens to be the oldest surviving variety you can get. In fact, it was the most popular beet in the Northeast and Mid-Atlantic states as far back as the 1800s.

To truly appreciate this colorful veg, try tasting it raw, then roasting it and tasting it again. You’ll notice a bright spring earthiness and deep woodsy intensity that may just make your heart skip a beet.

Learn more about Early Blood Turnip-Rooted Beets. 

Apple Beet Carrot Smoothie

Servings: 1-2
Active: 10 minutes
Total: 10 minutes


  • 1 apple, cored and cubed
  • 1 small beet (raw), peeled, cubed
  • 1 large carrot, peeled
  • 1 medium orange, zested first, then peeled
  • 2 medjool dates, pitted
  • ½ tsp orange zest
  • ¾ cups water, or enough to blend


Place apple, beet, carrot, orange segments, dates and orange zest in blender. Top with water. Blend until smooth.

If you’re interested in growing Early Blood Turnip-Rooted Beets, you can order seeds from Seeds Savers Exchange.

Recipe and food photography by Andrea Branchini, @dabblingchef