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It’s not all escargot and lobster crepes, yet Crosby Egyptian is a reasonable option when it comes to eating well. The semi heart-shaped beet, Crosby’s Egyptian is pure red, the color of raw beef when sliced. The smooth appearance makes it is easy to clean, grown continuously since 1869.
The Egyptian beet was first introduced into the United States from Germany in 1869 (not Egypt as its name implies). It was then grown into perfection in the 1880s by Josiah Crosby, who wanted to ensure its shape was more uniform to avoid unnecessary waste when cutting. Along with its ideal shape, this beet can't really be beat when it comes to offering flavor, nutrition, color, and variety. Crosby's Egyptian beets are easy to grow and are much earlier than most, so enjoying the fruits (or vegetables rather) of one's labor happens much faster than with other veggies. In as little as six weeks, these round to slightly heart-shaped beets can be harvested for salads and favorite recipes, their optimal tenderness and taste happening when they're 1-3 inches in diameter. As an added bonus, the greens can be harvested even earlier (at about 40 days) to eat with salads or steamed like spinach. The upper third of the leaf tops can easily be used without damaging the rest of the beet. Crosby's Egyptian beets can be eaten raw or cooked, allowing for a lot of variety and creativity in the kitchen. High in fiber and rich in vitamins A and C, they're also a great source of calcium, folic acid, and potassium, and higher in iron that spinach. Their red color comes from betalains, powerful antioxidants that can help prevent cancer.
