A bright-red heirloom strain of beet developed in the Netherlands in the mid-19th century.

Cuisine: Best added at the end of a preparation to avoid wilting, these go well with a variety of dishes including pizzas, soups, stews, and curries. They make an excellent addition to egg dishes, creamy pasta sauces, on tacos, and in stir-fries.

Pairings: Chives, shallots, garlic, and ginger, cheeses such as feta, burrata, and goat, chickpeas, quinoa, nuts such as walnuts, pine nuts, and pecans, root vegetables, including carrots and radishes, pomegranate, papaya, citrus, mushrooms, and butternut squash.