Beetroot: Burpee's Golden
Grown on my allotment in 2004
A yellow-orange globe beetroot. Poorer growth than modern globe
cultivars.
The gold colour appeared to influence taste perceptions, as noted when
comparison tasted with eyes closed when it clearly tastes like a typical red
cultivar. A sweet flavour. Mildness and earthiness noted. Good chopped in
casseroles. It does not bleed or strain, and lacks the dominating colour of red
beetroot.
Burpee's Golden, often just called Golden, is a globe-rooted beetroot with distinctive
gold-yellow flesh and a golden-orange skin colour. It is North American in
origin and has been grown since at least the start of the nineteenth century.
It was bred and introduced by the W. Atlee Burpee Company of Warminster,
Pennsylvania, USA. The roots have distinct darker rings when cut transversely.
The young leaves are bright green, being particularly good to eat when cooked
and served like spinach. Burpee's Golden is often grown mainly for its colour,
but it is has a good flavour that is just like red beetroot. It is best
harvested when small, although it eats well even when the roots get large. The
flesh retains its distinctive colour when cooked, changing slightly to a
golden-yellow or deep yellow colour, and does not bleed like red beetroot. It
is recommended that this variety be sown a little thicker than normal because
it has an inherently lower germination rate. Modern golden-fleshed cultivars,
such as Golden Beet, are primarily derived from Burpee's Golden. These lines
store well and are resistant to bolting.
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