A delicious mixture of five beetroot varieties: Subeto (purple), Boldor (orange skin and yellow flesh), Chioggia (reddish-pink skin and red and white ringed flesh), Albina Vereduna (pale green skin and white flesh), and Bull’s Blood Scarletta (dark burgundy leaves and skins, dark pink flesh). Delicious whether eaten hot, raw, cooked or pickled. Try steaming the tender stems and leaves as an alternative to spinach or chard.