Prized by professional chefs. Rich, round, golden-yellow beets are very sweet and don’t bleed like red beets. Begin pulling beetroots up at 1”, up to 3” for the most well-developed flavor and tenderness. For storage, cut off the greens 2” above the top of the beet. Plant a heavily seeded row every 2 weeks for a continuous supply of baby beet greens, which are delicious (and very healthy) in their own right. Combine roasted golden beets with goat cheese in a salad for a special treat.
