The baby red beet, Beta vulgaris, is a plant in the Chenopodiaceae family which also includes amaranth, carnations, chard, spinach, and venus fly traps. Baby red beets are cultivated primarily as a table vegetable. Secondary crops are harvested mature, used for canning, feedstock, beet juice and food coloring. Though red beets are simply marketed for their color, there are several cultivated varieties, each variety sharing similar characteristics, though some may be best suited as a baby red beet. One of the highest regarded red beet varieties is the heirloom variety, Detroit red. It is perhaps the single most cultivated red beet variety since it was introduced in the late 19th Century.

Baby red beets are harvested young for their edible roots, stems and leaves. 10-12 inch variegated red and green leafy stems ascend from the red beet's deep burgundy colored, bulbous root. Baby red beets have a trademark flavor of rich earthiness and candy sweetness. The flavor found inherently in beets is due to geosmin, an organic compound responsible for their deep earthy flavor and aroma. Baby red beets have a tender from texture. Their greens are also tender, the flavor though, semi-bitter. Red beets can be harvested at any time during their growing cycle. If left to mature the roots can reach up to an average of three inches in diameter. Beets with greens still attached a sign that they are extremely fresh.

Nutritional Value

The color of the red beetroot is due to a variety of betalain pigments. These betalin pigments have repeatedly been shown to support activity within the body's detoxification process, activating and processing unwanted toxic substances. Betalians are not heat-stable, though, so longer cooking times can decrease their presence in beets.

Serving Ideas

Steaming and roasting bring out the best flavor that baby red beets can offer. Baby red beets require less cooking time than mature beets. The skin should be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Baby red beets pair well with cheese such as pecorino and gorgonzola, bacon, apples, fennel, citrus, potatoes, shallots, vinegar, walnuts, smoked and cured fish. Baby red beets can be preserved via pickling, which also changes their flavor profile while contributing to the length of the root's shelf-life. Beet greens can be used for salads or as a pot herb. Beets will keep, refrigerated, for up to a week or longer if their tops are removed. Red beet varieties will bleed raw or cooked with potential to stain surfaces and skin.

Geography/History

All cultivated beets are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. Although beets are tolerant of heat, they prefer a cooler climate for prolific and expeditious growing. It is common horticultural knowledge that faster beets grow, the better the flavor.

Seasons/Availability

Baby red beets are available year round.