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Baby Red beets are harvested young for their edible roots, stems, and leaves. The globular to ovate root has semi-rough, burgundy skin and is connected to thick, crunchy red stems with variegated green and red leaves that range 25-30 centimeters in length. Underneath the thin skin, the flesh is firm, maroon, and crisp. Baby Red beets have a very sweet, earthy flavor and when cooked, they develop a tender, soft texture.
Seasons/Availability
Baby Red beets are available year-round.
Current Facts
Baby Red beets, botanically classified as Beta vulgaris, are edible, underground roots that sprout tall leaves and are members of the Amaranthaceae family. Many different varieties can be sold under Baby Red beets, as the name is a general descriptor used for red beets that are harvested at an immature state. Since the late 19th century, Detroit red beets have remained one of the most popular heirloom varieties, highly regarded for its color and flavor, and are often sold in its baby form as a specialty variety. Baby Red beets are cultivated primarily as a table root, used in everyday cooking in both sweet and savory preparations.
Nutritional Value
Baby Red beets contain manganese, iron, vitamins C and B6, magnesium, potassium, folate, and phosphorus.
Applications
Baby Red beets are popularly consumed raw in salads and in cooked applications such as roasting, steaming, frying, and boiling. It is important to note that Baby Red beets will bleed a dark red hue when raw or cooked, and this liquid has the potential to stain surfaces and skin. The roots can be roasted whole to develop a caramelized consistency, steamed to create a soft, tender flesh, or sliced thinly into wedges and fried into chips. The advantage of cooking with Baby Red beets is that they require less cooking time than the mature roots and the skin can be easily removed after cooking. The roots can also be blended into hummus, chopped finely into veggie burgers, or juiced for a healthy beverage. In addition to cooking, Baby Red beets can be preserved via pickling which changes their flavor profile and extends the length of the root's shelf-life. The leaves are also edible, commonly sautéed or used in salads, and are prized for their tender, crisp texture. Baby Red beets pair well with cheeses such as pecorino and gorgonzola, fruits such as oranges, apples, and pears, mint, anise, caraway seeds, ginger, fennel, and balsamic. The roots will keep up to two weeks with the leaves removed when stored in the crisper drawer of the refrigerator and up to one week when stored with the tops still attached.
Ethnic/Cultural Info
In the United States, chefs and food bloggers are encouraging a new image of the red beet in hopes of raising awareness of its nutritional value and versatility in culinary applications. No longer an out-of-date root associated with its polarizing earthy flavor, Baby Red beets are being promoted as a specialty variety that is mild, sweet, and tender. These small beets are earning the title of a superfood due to their high antioxidant content and are being used in trendy health food recipes as a secret ingredient in cakes, brownies, muffins, fruit juices, and smoothies. Many bloggers on social media platforms are even promoting that beet juice can help reduce garlic breath. Baby Red beets are also praised among the zero-waste movement as the entire plant is edible including the roots, stems, and leaves.
Geography/History
Red beets are native to the Mediterranean and Atlantic coasts of Europe and North Africa and have been growing wild since ancient times. Initially, the plant was cultivated for its leafy green tops, and the roots were often discarded or used as animal feed. Consumption of the root itself did not take place until the 1800s, and the discovery of the beet's high sugar content also led to its increased agricultural value, spreading the root throughout the world via immigration and trade. Today Baby Red beets can be found at specialty grocers and farmers markets in Europe, Asia, Australia, and the Americas.
Halal Pastures Famrs
Rock Tavern, NY
Baby Red beets: Baby Red beets are gaining popularity in the United States with chefs and food bloggers reshaping their image to highlight their nutritional benefits. Known as a superfood, their high antioxidant content makes them a creative ingredient in desserts, drinks, and health-focused recipes. Bloggers even suggest beet juice can counteract garlic breath. These beets align with the zero-waste movement since their roots, stems, and leaves are all edible.
Baby Red beets: Baby Red beets are known for their sweet, earthy flavor and soft, tender texture when cooked. They feature semi-rough, burgundy skin and firm, maroon flesh beneath. These young beets are valued not only for their globular to ovate root but also for their crunchy stems and variegated green and red leaves, which can reach 25-30 centimeters in length, making them a versatile ingredient.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Red Beets are highly versatile in culinary applications, from salads and hummus blends to veggie burgers and chips. Their distinctive red liquid can stain, cautioning cooks to handle them carefully. When cooked, their skin is easily removed, and they pair well with cheeses like pecorino, fruits like pears and oranges, and herbs like mint. For storage, roots without greens last two weeks, while those with attached tops keep for about one week.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Red beets belong to the Amaranthaceae family and are young, edible underground roots harvested alongside their tall leaves. The term refers to immature red beet varieties, with the Detroit red beet being a notable heirloom type prized for its vibrant color and sweet flavor. These beets, often featured in sweet and savory dishes, provide nutrients like manganese, iron, vitamins C and B6, magnesium, potassium, folate, and phosphorus.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Red beets are a modern staple found across the globe at specialty grocers and farmers markets in Europe, Asia, Australia, and the Americas. Their widespread availability showcases how the beet's agricultural importance has grown over time, tracing back to the 1800s when the discovery of its high sugar content boosted its value and helped it spread far from its Mediterranean and North African origins through trade and immigration.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Red beets are gaining popularity in the U.S. as chefs and bloggers push their mild, sweet flavor and versatility. Known for their high antioxidants, they are celebrated as a superfood and appear in health recipes like cakes, smoothies, and juices. In addition, their whole plant—roots, stems, leaves—can be eaten, making them ideal for zero-waste cooking trends and a modern culinary staple.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Red beets have semi-rough burgundy skin and firm, maroon flesh beneath their thin exterior. Their flavorful roots are complemented by variegated green and red leaves attached to crisp, crunchy red stems, growing 25–30 centimeters in length. Naturally sweet and earthy, they transform into a tender, soft texture when cooked, making them ideal for a variety of dishes.
Milliken Family Farms
Baby Red beets are versatile in their use, suitable for raw and cooked applications like roasting, steaming, frying, and boiling. They cook faster than mature beets, with skins easily removed after cooking. Their leaves are also edible, perfect for salads or sautéing. Baby Red beets pair well with cheeses, citrus fruits, ginger, fennel, and balsamic. Stored with the tops removed, they last up to two weeks in the refrigerator's crisper drawer.
Baby Red beets are immature red beets known for their vibrant color and sweet, earthy flavor. They are edible from root to leaf and belong to the Amaranthaceae family. Popular throughout history, Detroit red beets, a highly favored heirloom variety since the late 19th century, are often featured in their baby form. They are rich in essential nutrients like manganese, iron, vitamins C and B6, magnesium, potassium, folate, and phosphorus.
Baby Red Beets: Baby Red beets originated from the Mediterranean and North Africa, where they initially grew wild. They were first cultivated for their leafy tops, with roots primarily discarded or used as animal feed. It wasn't until the 1800s that their high sugar content boosted their value, leading to their global spread through trade and immigration. Today, they are available at specialty grocers and farmers markets worldwide.
is easiest, three is harder.
