Baby beets

Baby beets are the young and small version of the common beet, known for their sweet, earthy flavor and tender texture. These beets are harvested before reaching full maturity, which gives them a more delicate flavor and a thin skin that does not require peeling, making them easy to use in the kitchen.

Originating from the Mediterranean region, beets have been cultivated since ancient times, and their baby variety has become popular for their versatility and aesthetic value in contemporary dishes.

Among their nutritional properties, they stand out as an excellent source of fiber, antioxidants, B vitamins, vitamin C, and minerals such as iron, magnesium, and potassium. Additionally, baby beets help improve blood circulation and are ideal for a healthy diet.

In different Latin American countries, beets may have various synonyms, although "baby beets" is common and understood in many regions. Other names for them include: baby beetroot (Mexico), young red chard (in some areas), or simply small beets to refer to small or tender versions.

In cooking, baby beets are used in salads, roasted, steamed, or as a decorative garnish, adding color and a mild flavor that complements various dishes.