This heirloom beet from 1840 is primarily grown for its tender, sweet, deep red-burgundy foliage, but the beets are tasty when harvested at the 2- to 3-inch size. The glossy leaves reach 18 inches high. Though it is edible, it is often grown as an ornamental, and its dark leaves contrast nicely with many garden plants. Sheltered, well draining soil in full sun. A lovely visual element to salads and preserves, and the deep red leaves are great in mesclun mixes and micro salads. 30-40 days until the baby leaves can be harvested for a scrumptious addition to salads. The large roots can be harvested after 50-60 days.