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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. 

Roasted Beet Salad with Oranges and Avocado

Servings: 2-4
Active: 30 minutes
Total: 1-1/2 hours


  • 2 small-to-medium beets, roasted, sliced into rounds (see Simple, Roasted Beets recipe)
  • 2 medium oranges, peeled and sliced into rounds
  • 2 ripe avocados, sliced into half moons
  • ½ cup shelled pistachios, roughly chopped
  • 2 Tbsp fresh mint leaves, torn
  • Juice of ½ lime, or to taste
  • Drizzle of extra virgin olive oil
  • Flaky salt and fresh ground pepper, to taste
  • Optional topping: feta cheese or goat cheese


On a plate or serving dish, alternate beets, oranges and avocado segments to create a pattern around the edges of the plate. Sprinkle with pistachios and scatter with mint leaves. Top with a squeeze of lime, drizzle of oil, and salt and pepper, to taste. Add crumpled feta or goat cheese, if desired. Serve immediately. 

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


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