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Detroit Dark Red

Detroit Dark Red Beet Seeds

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Market price: $2.75
Our price: $2.29
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Detroit Dark Red Beets ( 56 days) 

Detroit Dark Red beet is an old time heirloom favorite dating back to 1892.  Gardeners today still contend this is their favorite variety for a dependable root harvest. 

Detroit Dark Red produced 3" round beets perfect for canning or table use.  This beet has a truly sweet flavor with a fine grade texture that will surely please most palates.

Detroit Dark Red tops are a great spinach substitute in salads, although we prefer other varieties for their tops.  This beet is the star performer for its wonderful root.  Detroit Dark Red is cold hardy, and seeds can germinate and grow in soil temperatures as low as 40 degrees.

1936  James Seed Catalog says...
"An excellent strain of this all-purpose Beet which will suit the most critical gardener. The roots are smooth and almost true globe shape, with small tops. The flesh is dark red, tender and sweet. Not as early as Egyptian, but stands hot weather better and is a better keeper. Plant in mellow ground from earliest Spring until late in June, thin to about 3 inches and at all times keep soil well cultivated."

Detroit Dark Red makes an excellent canning variety.  For pickling, Detroit Dark Red is hard to beat as well.


Detroit Dark Red beet has long been touted as a long keeper in root cellars.  It is mentioned in Mike & Nancy Bubel's book on Root Cellaring as having an outstanding storage life. 

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, FL, IL, NY, OH, OR, TX

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

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100' Row Yield


1/2" 40-60 55-65 5-7 4" 3" 45 lb. Full

Planting Tips For Beet Seeds:

Beet seeds can be planted in early spring or midsummer.  Soak seeds overnight in damp towel before planting for excellent germination.  Plant beet seeds 1” apart and thin weakest seedlings to desired spacing.  Keep soil evenly moist to prevent beet roots from getting woody.  For longer harvest, stagger beet plantings every 2-3 weeks.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


  Revitalized "Caprese" Salad

Note: not all beets are good when eaten raw.  For this recipe, I recommend the Touchstone Golden Beet and the Crosby Egyptian Beet.


  • 1 lb. golden beet-thinly sliced
  • 1 lb. red beet-thinly sliced
  • 3-4 tbsp fresh mint – chiffonade
  • 1/4 cup olive oil
  • salt and pepper to taste
  • feta cheese (optional)


Toss the beets and mint in olive oil until coated. Add salt and pepper to taste.  Add crumbled feta if desired and serve room temperature or refrigerated.

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Customer Reviews

  • Author: Joe Farris
    great beet! Very productive
  • Author: Roger
    I agree, their great pickeld or regular canning
  • Author: Joel S
    The Detroits have been great producers. We sewed them close and thinned for incredible salad greens. The rest produced hefty baseball sized roots that make incredible, deep red pickles. They also pressure can well with not an incredible amount of colour loss. We also can the greens and make a mild wine with the scraps and skins left over from canning and pickling. We've really gotten a lot out of these.

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