Sweet, mineral-driven mountain beets with less bitterness than standard reds; dense flesh, vivid color, clean finish.
Long story:
I assure you these are not your standard red beets. Grown in the rich, flood-plain soils along the Davidson River, they take on a concentrated sweetness with less of the earthy bitterness that chefs often associate with conventional red beets. Their texture is tighter, with a clean snap when raw, and they roast down to a dense, jewel-toned flesh that holds color without tons of bleeding. You should notice a brighter finish on the palate—sweet, mineral-driven, and balanced—ideal for dishes where the beet’s flavor needs to shine without overpowering. Clem’s beets are primo— the best of the best.
