Beets - Bull's Blood


Quick Facts:

Bull's Blood beets are a deep red heirloom variety. They have deep red skin and red candy-striped rings. They have an incredible earthy flavor while still remaining very sweet, especially when roasted. The tops are a deep maroon and savory and delicious when pan- fried.

Availability: June

Sale Quantity: Bunch 

Uses: Raw beets are a delicous, crunchy addition to salads. They are most flavorful when roasted, and can be served hot or cold. They have a velevety smooth texture when cooked, and can be roasted, steamed, or boiled. Tip: When bioling them, add a splash of lemon juice to the water to prevent the color from fading.

Grown in: Student Internship- Transitional Organic Field

Preparation and Storage

Preparation: Rinse beets well before use. 

Storage: Store beets unwashed in an open plastic bag in the refrigerator for up to 2-3 weeks. 

Nutrition: Beets are a nutritional powerhouse, with only 75 calories for a 1 cup serving. They are packed with antioxidants, fiber, folate,  potassium and many other vitamins and nutrients. 



  • 1 tablespoon Olive oil
  • 1 tablespoon Caraway seeds
  • 1 medium Onion, coarsley chopped
  • 1 Leek, white and pale green parts only, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 pounds Bull's Blood beets, steamed and chopped
  • 1 cup Buttermilk, divided plus more for serving
  • Fresh Dill, cracked pepper


  • Heat olive oil in large saucepan over medium heat. Add caraway seeds and cook, stirring until they start to pop and dance around the pan, about 1 minute
  • Quickly add onion, leek, and a splash of water. Season with salt and pepper, stirring occasionally for 5-7 minutes until onion is soft
  • Add beets and 2 1/2 cups water to pan, season with salt and pepper and bring to a boil. Reduce heat and stir occasionally for 15-20 minutes
  • Let mixture cool slightly, then purre in blender in 2 batches, adding 1/2 cup buttermilk to each batch
  • Gently heat soup, adding water to adjust consistency if needed
  • Serve drizzled with buttermilk and top with dill sprigs and cracked pepper