Detroit Dark Red Beet

Beta vulgaris | SKU: 0910A
5 Reviews
$3.25 to $24.00
  • Organic
  • Very dark red color
  • Prolific
  • Stores well
  • 60-65 days
  • ±1,700 seeds/oz

$3.25 to $24.00

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Item Details

Great for canning and fresh eating, this variety is a good keeper, producing round, blood-red, 3"-diameter roots. This historic variety was introduced in 1892 by D.M. Ferry & Company. Original selections were made from the Early Blood Turnip beet by Mr. Reeves of Port Hope, Ontario, Canada. 60-65 days. ±1,700 seeds/oz.

Learn to Grow Detroit Dark Red Beet

Direct Seed: 2" Apart

Seed Depth: 1/2"

Rows Apart: 20-24"

Thin: 4-6" Apart

Instructions - Sow seeds outdoors as soon as soil can be worked in spring. Seeds will germinate in 5-10 days. Plant at two-week intervals for a steady harvest. All parts of the beet plant are edible.

Ratings & Reviews

5 reviews

  • 4 stars
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My grandpa's favorite


This was my grandpa's favorite beet. It grows well in hard soil and the skin slips off very easily after boiling. As with most beets, it will bleed like crazy if you remove too much of the tops and then try and boil it to remove the skin. Great flavor, a little more earthy than some but very good.

Tried and true beet


Great flavor. Tender even when they get a bit big. Greenery reached 18-22". Great texture for pickling. Do not like to get crowded. No cracking experienced here. Large leaves keep the roots well shaded. Germination rate is great.

Never took off


The germination rate was awesome, however, I waited 5 months after sowing the seeds in fall, and the beets never really took off. The leaves were tiny and didn’t really grow. Not sure what went wrong. The carrots from seed savers pla planted at the same time did splendidly well in the same vegetable bed.

Grandma approved


Planted 8/1 here in central Massachusetts. Had incredible success ,most were approaching baseball size. What canned is wonderful. The greens are my favorite part . We blanched and froze almost 35 lbs of greens , they were great all winter in soups and quiches. Highly recommend! And whats best is my 94 year old grandmother said these were the best she has ever had.