The most common beet has deep red roots with purple red tops and large green leaves. Baby red beets are smaller versions of this beet, both being sensationally sweet. Baby candy cane beets are smaller than regular beets and when sliced crosswise, they're red and white striped on the inside. Gold beets are round and yellowish-orange in color. They are similar in flavor to regular beets, only slightly sweeter. One major difference between gold and red beets is that gold beets do not bleed when cooked. Baby Gold Beets are almost orange in color, very small, and have a sweeter, more delicate flavor than red beets. In this case the smaller the beet the sweeter it is!
Serving: Cut off the tops, leaving an inch or so of stem to prevent too much bleeding. Then scrub lightly. Larger beets should be peeled. If cooked whole, peel the beets afterwards under cold water. The skins slip right off. Enjoy all beets cold or cooked in salads, soups, pickled or solo.
Seasonality: Available year round, peak season June-November.
Selection & Storage: Can be stored in the refrigerator up to 10 days before eating. Slice after they've been cooked. Remove beet greens and eat within a day or two.
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