Shoots 5 to 10 cm tall on luminous pink-magenta stems topped with lance-shaped cotyledons of tender green, with veins sometimes marked in red — a visual effect comparable to that of red Swiss chard, but with a more uniformly pinkish tint and a slightly more compact habit. Classic beet flavour, earthy, sweet, lightly mineral, with the characteristic note of geosmin (the molecule responsible for beet's "earthy" taste). Fleshy, juicy, surprisingly substantial texture.

Use: excellent as garnish on fresh cheese, on warm goat cheese, on beet tartare (mother-child visual effect), in salads, on cream soups (notably Ukrainian borscht — a crown of bright pink shoots on a deep red base), also blended with other microgreens to add colour. As with all Beta vulgaris, the "seed" is really a multi-germ glomerule, so emergence is denser than with other seeds — which naturally produces a well-filled tray.

Note: This generalist version suits everyday culinary use and a classic pink-red effect well.

• Soak: optional 4 to 6 hours (speeds up germination).
• Germination time: 7 to 10 days.
• Microgreen harvest: 14 to 21 days after sowing.
• Yield: roughly 2 teaspoons of seeds (glomerules) produces a 20 × 20 cm tray of microgreens.
• Best use: salads, cheeses, borscht, colourful mixes.