8 Types of Beets You’ll See at the Farmers Market – Produce Pack (2024)

Don’t skip past the beets next time you’re at the farmers market! Beets are one of my absolute favorite purchases at the farmers market. Why, you ask? There are so many different types of beets at the farmers market and they’re full of flavor. Plus, you get two vegetables for the price of one with the tops!

Why buy beets from the farmers market?

I believe beets are one of the best things to purchase at the farmers market.

First, you’ve got excellent value when you get both the beetroots and the beet tops. The entire vegetable is delicious and can be used to stretch your grocery budget.

Second, they’re tastier than the grocery store. Seriously, they’re sweeter and more flavorful than what you’ll get at the supermarket. Don’t believe me? Do a taste test.

Third, you’ll get way more variety at the farmers market. Some of these types of beets can only be found at the farmers market.

When are beets in season at the farmers market?

Beets are often found year round at the farmers market, but the peak seasons are spring and fall. The spring crop is milder, while the fall crop has a much bolder, earthy flavor.

How do you pick the best beets?

Look for beets with firm roots; avoid any beets with soft or brown spots, as this is a sign of spoilage. If the greens are still attached, you’ll want to look for crisp stems and leaves. Avoid any beet greens that have turned yellow or brown, or are droopy, saggy, or slimy. The tops should have the same texture as a firmer lettuce or salad greens.

I recommend avoiding the excessively large beets. These beets tend to have an unpleasant woody texture, and aren’t as flavorful as smaller beets.

How do you store beets at home?

When you get home, separate the beet tops from the beet roots if they are still attached. You’ll want to store these separately in order to maximize their shelf life. Beet greens don’t last as long as the roots do, and if they are in the same bag, you’ll risk spoiling the beetroots too.

Beet tops should be stored in a separate bag in the crisper drawer. To extend their life as long as possible, I recommend loosely wrapping the greens with a dry paper towel within the bag. Change out the paper towel as it collects excess moisture

Beets You’ll See at the Farmers Market

Avalanche Beets

Avalanche beets are amongst the sweetest of the beet varieties I’ve seen at the farmers market. They are not as earthy as your standard red beet either, so these might be the perfect beets for picky eaters.

If you don’t like how red beets stain your hands and your cutting boards, avalanche beets are for you. These beets are completely white, so they don’t bleed over everything.

Baby Beets

Baby beets are not an entirely different variety. Rather, these are the beets that are harvested early to make room in the fields for the rest of the crop. Technically, any variety of beet can be also sold as a baby beet if it is harvested early.

These beets have one huge advantage over their full grown cousins: you don’t have to cut them. Baby beets can be roasted whole since they are already bite sized.

Bulls Blood Beets

Bulls Blood Beets are a variety that I was introduced to here in Alaska, though it can be grown across North America. This variety can be grown for both the roots and greens, but the beet greens are where they really shine. These tops are deeply maroon, and have just as much color and flavor in them as beet roots.

If there ever was a variety to look for specifically for the greens, it’s this one.

Chioggia Beets

Also known as Candy Cane Beets, Chioggia beets are an heirloom variety from Italy that features distinct pink and white stripes when cut in half. Chioggia beets tend to be on the sweeter side for beets, but otherwise have the same flavor.

Use these beets where you can show off their unique color. Try making this beet carpaccio, or kettle chips, or even these quick pickled beets. Chioggia beets are not as visually stunning when roasted, as they tend to lose their color in the process; they’re still delicious, however.

Cylinder Beets

Cylinder, or Cylindra, beets are another heirloom variety characterized by their elongated shape. These beets are rich in both flavor and juice. The average cylinder beet tends to be larger than the usual red garden beet, so you’ll want to take that into account when using them in your recipes.

These beets are really easy to peel due to their elongated shape. Feel free to peel them either before or after they are roasted.

Golden Beets

Golden beets are distinguished by their yellow color; otherwise, they taste the same as their red counterparts. Use them interchangeably with red beets in any of your recipes. Or use them together to create visually stunning side dishes, like my beet and chive tarts.

Red Garden Beets

These are your standard red beets, the one’s you’re used to seeing at the grocery store, but better. They’re sweet and earthy, and are one of my favorite vegetables.

Don’t limit beets to savory side dishes. Beets pair beautifully with chocolate to make desserts, like my chocolate beet marble bread or this chocolate beet ice cream.

Sugar Beets

Did you know that 20% of sugar production comes from sugar beets, not sugar cane? One sugar brand you might be familiar with is C&H, which stands for California & Hawaii. The “California” in C&H is a reference to the Californian sugar beet production.

Sugar beets are specifically bred to have a much higher sugar content than normal beets. Sugar beets have three times as much sugar as a red garden beet.

The sugar extraction process from beets is an industrial process, but it is possible tosomewhat replicate that at home using the method detailed here. Due to the extreme sweetness of the sugar beet, I don’t recommend it as a substitute for other beets in most recipes. It will throw off the balance of flavors in your dishes.

Best Recipes for Beets from the Farmers Market

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