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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. 

Chocolate Chip Beet Cookies

Servings: 32 cookies
Active: 10 minutes
Total: 25 minutes


  • 1 cup roasted beets, diced (see Simple, Roasted Beets recipe)
  • ½ cup pitted dates (soaked in water, then drained)
  • 1/3 cup raw honey
  • ¼ cup sunflower seed butter (or any nut butter will work)
  • 1-inch knob ginger, diced (about 1 Tbsp)
  • 4 Tbsp cacao powder
  • 2 Tbsp coconut oil
  • 1 egg (or flaxseed egg – see note)
  • ½ tsp baking soda
  • Pinch salt
  • 2 ½ cups rolled oats, divided
  • ½ cup chocolate chips


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place beets, dates (soaked and drained), honey, sunflower seed butter, ginger, cacao, coconut oil, egg, baking soda and salt in blender. Add 1 cup of rolled oats. Blend until smooth. Transfer to a mixing bowl. Fold in remaining 1 ½ cups rolled oats followed by chocolate chips. Using a cookie scoop or a tablespoon, drop rounds of batter onto parchment-lined baking sheet. Flatten slightly. Bake for 10 to 12 minutes until batter is set and cookies are firm to the touch. Store in an airtight container for up to 5 days.

NOTE: to make the flaxseed egg, in a small bowl, mix 1 Tbsp ground flaxseed (flaxseed meal) plus 3 Tbsp water. Leave in fridge for 10 to 15 minutes to set.

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