Heirloom. This is a super vigorous red beet for fall harvest and storage. It will grow to an enormous size, but never lose its sweet, tender nature. Sow two months before the first fall frosts and harvest just before hard frost. Stores in damp sand at 35F. to 40F for 3-4 months. Bake whole roots, store in the fridge, and cut as needed; that is how they sell them at the European vegetable markets.