Baby Beets

Wholesale Baby Beets

Baby beets solve the two problems full-size beets create: they cook in a fraction of the time, and they need no cutting, so the finished piece keeps its shape and its color. Roasted whole and peeled after cooking, they plate as clean, glossy spheres.

Colors We Carry

Red — the deepest earthy flavor and the strongest color, which bleeds into everything it touches.
Gold — milder and sweeter, and it does not stain, which makes it the safer choice in mixed dishes.
Candy stripe (Chioggia) — concentric pink and white rings that show only when sliced raw; the rings fade with cooking, so slice thin and serve raw or lightly pickled if the pattern is the point.

Selection and Storage

Firm roots with smooth skin and no soft spots. If tops are attached, they should be crisp, not slimy — and they are edible, closer to chard than to a discard. Remove the tops before storing or they will wick moisture out of the root. Roots hold two to three weeks at 34–38°F with high humidity.

Cooking Notes

Roast whole, unpeeled, wrapped or covered, until a knife slides in. The skins then slip off under a towel — peeling before roasting wastes color and time. Roast red separately from gold and Chioggia unless you want everything red. Beets are one of the few vegetables that genuinely need acid; a splash of vinegar at the end sharpens the sweetness.

Nutrition

Beets are a good source of folate, manganese, potassium and fiber, and contain the dietary nitrates that have made them popular in sports nutrition. Fat free, cholesterol free and low in sodium.

Order Baby Beets Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.