If you have a phobia of watching someone hold lusciously edible leaves in the dark, do not watch Farmer Lee in this video! Repeat: do NOT watch this video . . .

Or perhaps you’re like Farmer Lee, someone who loves to embrace, use, and enjoy vegetables in uniquely beautiful ways. In that case, feel free to watch the video multiple times as you imagine how to include the lovely and flavorful beet blush in your creative dishes and menus. 

Origins of the Beet Blush

Colonists who came from Europe would store root vegetables in underground locations to survive the cold, lean winters. When storing beets, leaves would sprout from the mother beet, and the colonists would eat those leaves to enjoy something green during the winter. 

The same thing happened at the farm when we stored our beets and, upon seeing the leaves’ potential, we began growing beet blush for our chefs. We grow beet blush in the dark, including from the candy stripe beet, golden beet, and traditional red beets, and they’re absolutely gorgeous.

Because diners eat with their eyes first, that’s a true bonus! But, beet blush is far more than just a pretty face.

All the Flavor of Gnarly Beets in a Delicate Leaf

These delicious leaves have a subtle note of earthy beet beneath the overarching sweetness, and chefs often use these edible leaves like they would chicory or endive. These exquisite beauties have won over many people who claimed that they just don’t like beets—and, when they taste one, they have a look of pure wonder on their faces. 

Our farm team carefully monitors the growth of these eye-catching leaves, meticulously choosing ones that are perfectly sized and shaped to grace your tables. 

Final Note About Beet Blush

Unlike early colonists, Farmer Lee doesn’t limit his enjoyment of the beet blush to just winter. It’s a treat that he enjoys all year long.

Please let your product specialist know what beet blush you need for your menus. We look forward to serving you!