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They are classified as Beta vulgaris, and are members of the Amaranthaceae family.

They have been loved by consumers for their mild taste and bright color.

Baby gold beets contain vitamins A and C, β-carotene, potassium and fiber. It is also a great source of betaline, a phytonutrient that has anti-inflammatory and antioxidant properties, creating detoxifying effects.

They are usually eaten raw in salads or soups, and even used in jams (!).
They are also used in cooked pre-preparations and can be steamed with lemon juice, lightly sautéed in oils and herbs, or baked for a crisp crust and tender inside. Their smaller size will reduce the required cooking time, while some roots can be cooked whole. It peels easily as soon as it is cooked.

They can replace the traditional red beets in any recipe.

Golden beets go well with herbs such as chives, basil, rosemary, parsley, mint and dill, pomegranates, apples, pears, oranges, Brussels sprouts, cherry tomatoes, crumbs, balsamic, lentils and goat cheese.