Beets
Beets are sweet, earthy root vegetables prized for their vibrant colors, tender greens, and versatility in both fresh and cooked dishes.
In season now
NJ season: Jun 1 – Nov 15
Peak season June through October. Spring plantings may yield earlier in warm years. Fall beets are especially sweet after light frosts.
Keep tops on only if selling within 1–2 days; otherwise remove greens 1 inch above root to extend shelf life. Store roots in perforated plastic bags in the coldest part of the refrigerator (34–38°F) at high humidity. Do not wash before storing. Roots keep 3–4 weeks refrigerated.
Culinary uses: Roast whole for caramelized sweetness, slice raw into salads, pickle for tangy condiments, or puree into soups and hummus. Beet tops (greens) are edible — sauté like Swiss chard. Golden and Chioggia varieties are milder in flavor and won't bleed onto other ingredients.
Nutrition: Excellent source of folate, manganese, and potassium. Rich in dietary nitrates that support cardiovascular health and blood pressure. Contains betalain pigments — powerful antioxidants unique to beets. High in fiber and vitamin C.
Direct-seeded in succession plantings from early spring through late summer. Grown without synthetic pesticides in deep, loose soil to encourage large, uniform roots. Thinned by hand to ensure proper sizing. Harvested with tops when sold by the bunch.
Cylindra
Pack: 1 pound
A long, cylindrical beet ideal for uniform slicing — every round is the same size, making it perfect for pickling, charcuterie boards, and food service applications. Its dense flesh has a deep, classic beet flavor with excellent yield per root.
Red
Pack: 1 bunch
Red beets have a deep, earthy sweetness and rich color, making them ideal for roasting, pickling, salads, and soups.
Red
Pack: 15 bunches
Red beets have a deep, earthy sweetness and rich color, making them ideal for roasting, pickling, salads, and soups.
Golden
Pack: 1 bunch
A mild, honey-sweet beet with a vibrant golden-orange flesh that won't stain hands or cutting boards — making it a chef favorite for elegant presentations. Slightly less earthy than red beets, it caramelizes beautifully when roasted.
Chioggia
Pack: 1 pound
An Italian heirloom variety with striking candy-cane rings of red and white that reveal themselves when sliced — as beautiful as it is delicious. It has a tender texture and a sweeter, milder flavor than standard red beets.
Cylindra
Pack: 20 lb. case
A long, cylindrical beet ideal for uniform slicing — every round is the same size, making it perfect for pickling, charcuterie boards, and food service applications. Its dense flesh has a deep, classic beet flavor with excellent yield per root.
Golden
Pack: 12 bunch case
A mild, honey-sweet beet with a vibrant golden-orange flesh that won't stain hands or cutting boards — making it a chef favorite for elegant presentations. Slightly less earthy than red beets, it caramelizes beautifully when roasted.
Chioggia
Pack: 20 lb. case
An Italian heirloom variety with striking candy-cane rings of red and white that reveal themselves when sliced — as beautiful as it is delicious. It has a tender texture and a sweeter, milder flavor than standard red beets.
Red
Pack: 12 bunch
Red beets have a deep, earthy sweetness and rich color, making them ideal for roasting, pickling, salads, and soups.
Red
Pack: 25 lb. bag
Red beets have a deep, earthy sweetness and rich color, making them ideal for roasting, pickling, salads, and soups.
Golden
Pack: 25 lb. bag
A mild, honey-sweet beet with a vibrant golden-orange flesh that won't stain hands or cutting boards — making it a chef favorite for elegant presentations. Slightly less earthy than red beets, it caramelizes beautifully when roasted.