Baby Beets
Baby beets are simply standard beet varieties harvested early — at 1 to 2 inches in diameter. Their small size means tender texture, concentrated sweetness, and the ability to be cooked and served whole, making them a favorite for upscale presentations and simple roasted salads.
Marble to golf-ball sized, 1–2 inches in diameter. Available in red, golden, Chioggia, and white varieties — often sold as a colorful mixed bunch at farmers' markets. Small enough to cook and serve whole with the stems attached for elegant presentation.
Texture: Much more tender than mature beets — the flesh is silky and yields easily to a fork. No tough core or fibrous spots.
Flavor: Sweeter and more concentrated than full-size beets due to a higher sugar-to-flesh ratio. Less earthiness — very appealing even to those who don't typically enjoy beets.
Roasting Whole
Toss whole baby beets with oil and roast at 400°F for 20–30 min. Skins slip off easily.
Braising
Braise in butter, stock, and fresh herbs for a luxurious side dish.
Salads
Halve roasted baby beets and arrange over greens — beautiful and effortless.
Pickling
Pickle whole for visually stunning and flavorful preserved beets.
• Cook whole to preserve their beautiful small shape — no need to cut before cooking
• Roasting time is much shorter than full-size beets — check at 20 minutes
• Leave a short stem on for an elegant presentation on the plate
• Mixed color baby beet bunches make stunning composed salads
• The greens of baby beets are particularly tender — great for salads and light sautés
Baby beets are more perishable than mature beets — use within 1 week of purchase. Remove greens (store separately) and refrigerate unwashed roots in a bag in the crisper drawer.