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 or 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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