Red Beets
Estimated Inventory, 25 lbs : 31.21
This item was last sold on : 12/31/24
Description/Taste
Red beets vary in size, typically averaging 3-7 centimeters in diameter, and have a globular to ovate shape with a small taproot extending from the non-stem end. The firm skin is dark red to purple and is semi-smooth with tiny root hairs, russet, and scrapes covering the surface. Each beet varies in texture and shape depending on growing conditions. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.
Seasons/Availability
Red beets are available year-round.
Current Facts
Red beets, botanically classified as Beta vulgaris, are edible, underground roots that sprout tall leaves and are members of the Amaranthaceae family. The term Red beet is a broad descriptor used to encompass many different varieties of beets, including one of the most popular red cultivars known as the Detroit Red. Favored by chefs for their earthy flavor and deep crimson coloring, Red beets are cultivated primarily as a table root, used in everyday cooking in both sweet and savory preparations.
Nutritional Value
Red beets contain antioxidants known as betalains, which are pigments that give the root its dark hue, and this pigment is believed to help cleanse the body and remove toxins from the bloodstream. Red beets also contain iron, vitamins C and B6, magnesium, manganese, potassium, folate, and fiber to spur digestion and cleansing.
Applications
Red beets are popularly consumed raw in salads or are utilized in cooked applications such as roasting, steaming, frying, and boiling. It is important to note that 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 and incorporated into soups, burgers, and quiche, cooked into pasta, blended into sauces, or sliced thinly into wedges and fried into chips. Red beets can also be mixed into hummus or used in baked goods such as cupcakes, cheesecake, tarts, and brownies. In addition to the roots, the leaves are also edible, commonly sautéed or used in salads, and are prized for their tender, crisp texture. Red beets pair well with fruits such as raspberries, blueberries, pears, and avocadoes, greens such as kale, spinach, arugula, and pea shoots, cheeses such as pecorino, goat, brie, and gorgonzola, pepitas, and walnuts. The roots will keep 2-3 weeks with the leaves removed and stored in the crisper drawer of the refrigerator. With the leaves still attached the roots will keep up to one week. The green leaves will only keep 1-2 days once removed from the roots and stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Ancient Greece and Rome, Red beets were highly revered and were first cultivated for their leafy green stalks. These civilizations also developed methods to grow the plants year-round as the population grew to consume the leaves and occasionally the roots. In mythology, Red beets are considered an aphrodisiac as the goddess of love, Aphrodite, was rumored to have consumed the roots to enhance her attractiveness. Many Greeks also believed that eating from the same beet would cause a man and a woman to fall in love.
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. Primary consumption of the root itself did not take place until the 1500s, 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 Red beets can be found at specialty grocers and farmers markets in Europe, Asia, Australia, and the Americas.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Tavern Bar | Coronado CA | 602-628-5890 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Dot Café | San Diego CA | 914-263-1424 |
| Miho | San Diego CA | 619-365-5655 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| The Promiscuous Fork-La Jolla Blvd | La Jolla CA | 858-776-3246 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
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| Madi | San Diego CA | 320-491-1217 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
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| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
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| Pizzeria Luigi | San Diego CA | 610-539-7025 |
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| Little Frenchie | Coronado CA | 619-522-6890 |
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| Mission Bay Yacht Club | San Diego CA | 858-488-0501 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
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| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
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| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Animae | San Diego CA | 619-925-7908 |
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| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| RB Sushi | San Diego CA | 858-613-9000 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
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| The Compass | Carlsbad CA | 760-434-1900 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
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| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
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| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
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| Flora Cafe | Bonita CA | 619-339-6604 |
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| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
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| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
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| Cody's La Jolla | La Jolla CA | 858-459-0040 |
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| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
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| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Campfire Bar | Carlsbad CA | 858-231-0862 |
| The Tavern | Coronado CA | 602-628-5890 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Hilton La Jolla Torrey Pines | La Jolla CA | 858-450-4581 |
| Sabi Juice | Chula Vista CA | 619-971-8545 |
| Cocina de Barrio Encinitas | Encinitas CA | 760-840-1129 |
| Alexander's on 30th | San Diego CA | 858-774-3062 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Vinya: Vino & Vinyasa | San Diego CA | 858-703-8101 |
| Merenda | Oceanside CA | 703-459-4145 |
| Tartine | Coronado CA | 619-435-4323 |
| Echale | Encinitas CA | 303-210-2892 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Herb & Sea (Bar) | Encinitas CA | 858-587-6601 |
| Coast Catering | Escondido CA | 619-295-3173 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| The Lion Share Bar | San Diego CA | 619-564-6924 |
| Cross Roots | San Diego CA | 858-245-1678 |
| Bica | San Diego CA | 619-669-5725 |
| The Plot | Oceanside CA | 422-266-8200 |
Recipe Ideas
Recipes that include Red Beets. One
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