Imagine the sweetest beet you’ve ever tasted, pearlescent concentric rings with a blush of rose:

Meet Blushing Not Bashful.

For us, it was love at first sight, and the taste sent us over the moon: Among dozens of other beets on the table, fresh from the field, the beauty of Blushing Not Bashful caught our eye and even after tasting dozens of other beets, we were still coming back for more. Without the coarse, oxalic flavors of many raw beets, Blushing Not Bashful is mild and sweet both raw and cooked, appreciated by beet lovers and skeptics alike, beautifully embodying the luscious ‘salad beet.’

Brilliantly, Blushing Not Bashful is easy to grow, thriving in spring, summer and fall, storing well into the winter. Much more vigorous than yellow beets, we love Blushing Not Bashful roots from baby to softball-sized throughout the seasons.

We are endlessly grateful for the vivid imagination of our dear friend Solveig Hanson who selected this beet alongside dozens of farmers and eaters in Wisconsin, as she studied beet breeding and flavor with Dr. Irwin Goldman at University of Wisconsin, Madison, as well as for the untold generations of humxns and beets who have been co-adapting with each other for millennia.

Enjoy the behind-the-scenes story of this incredible new beet here!