I’m writing this from inside the center of a blizzard. We’ve had no real snow accumulation here in the Boston area this winter. Now all of a sudden we have 24 inches of snow in 24 hours. And just a few weeks ago this photo was taken in a neighboring wooded area. Mother Nature is full of tricks. What this photo reminds me of is that, as the snow falls, green sprouting things are not too far away. Spinach seeds sit eagerly, just below the surface of my porch container. Soon after those begin to emerge, I’ll consider some cool-weather root vegetables: avalanche beets.

The Avalanche Beet

A news release from All-America Selections informs me that a new type of beet, an AAS Edibles Winner for 2015 called the Avalanche Beet, is well worth my attention.

One line says this: “For any non beet-lovers, this might just be the variety to change your mind.”

Why? Maybe because it looks like a turnip at first glance. It’s not red, which means it won’t bleed color all over whatever else you pair this beet with. The taste is mild, and on the sweet-tasting side of the spectrum, rather than the telltale bitter flavor that can accompany uncooked beets. It’s also missing that earthy taste.

Best of all, the Avalanche beets are ready from seeding to harvest in just 50 days. In grow-your-own terminology, that’s considered fast food. Count me in as a new fan, too.

Where to Use Avalanche Beets

Avalanche is well suited for raw applications such as fresh salads (where your boiled egg won’t turn pink from the red beet bleeding) as well as pickles.

Me? I’m a fan of regular beets—the deep red color, the earthiness, the distinct beet taste of yore.

Only thing I’m not a fan of is the staining it leaves all over my fingers, kitchen towels, and cutting boards. Now that I think of it, they might convert me to Avalanche for those reasons alone.

Thanks to All-America Selections for a wonderful photo to use!