Bull's Blood Beets
Bull's Blood is a heirloom variety prized primarily for its stunning deep burgundy-red leaves, which are used as a microgreen and salad green. The roots are also edible — deeply flavored and traditionally rich — but the foliage is the true star of this variety.
The leaves are the most distinctive feature — a striking, glossy deep burgundy-red that turns nearly black in cool weather. The roots are dark red, similar to Detroit beets. The plant makes a spectacular ornamental addition to any garden.
Microgreens: Bull's Blood is one of the most popular microgreen varieties — grown in trays and harvested at 7–14 days for intensely colored, mildly sweet, tender shoots used as a garnish and salad component.
Baby Leaves: Harvest young leaves (2–3 inches) for the most tender, sweet flavor. Older leaves become tougher and more earthy.
Mature Greens: Large leaves can be cooked like Swiss chard — sautéed, wilted, or added to soups.
Roasting
Deep, rich flavor when roasted — more intense than typical red beets.
Juicing
Produces a dramatically dark, richly flavored beet juice.
Pickling
The deep color makes for visually stunning pickled beets.
Salads
Slice roasted roots alongside the raw leaves for a monochromatic deep-red salad.
• Harvest leaves young for salads — they become more bitter and fibrous as they mature
• Use the microgreens as a garnish for soups, risottos, fish dishes, and charcuterie boards
• The root flavor is more intense than Detroit Red — use slightly less in recipes requiring mild beet flavor
• The striking color makes it a dramatic addition to any plate — use it for visual impact
Greens are highly perishable — use within 2–3 days. Store roots like other beet varieties — remove greens, refrigerate unwashed for 2–3 weeks. Microgreens keep in the fridge for 5–7 days after cutting.