Beta vulgaris microgreens, also known as beet microgreens, are the young seedlings of the beet plant from the Amaranthaceae family, harvested 7-21 days after germination when they reach 2.5-7.6 cm tall, featuring vibrant red or yellow stems and leaves with an earthy, sweet flavor similar to spinach and mature beets, often accented by a subtle peppery note. These nutrient-dense, low-calorie greens (22 kcal per 100g) surpass mature beets in nutritional concentration and offer tender texture, vivid colors for visual appeal, and a balanced taste that enhances dishes, making them prized by chefs for adding fresh crunch and nutrition to salads with roasted beets, avocado toast, pizzas, smoothies, juices, sautéed sides, or as garnishes on soups, stews, tacos, omelets, and gourmet proteins like seafood or steak, with recipes highlighting their minimal-prep elevation of meals through herb-infused pairings or poached beet salads.
Vitamins: A (316 µg), C (30-33 mg), K (400 µg), folate (15 µg)
Minerals: Potassium (762 mg), magnesium (70 mg), iron (2.57 mg), calcium (67 mg), phosphorus (2.57 mg)
Other compounds: Betalains and flavonoids (up to 1,625 mg), nitrates (636 mg/kg), fiber (3.7g), citric acid (359 mg)
Beta vulgaris microgreens, also known as beet microgreens, are the young seedlings of the beet plant from the Amaranthaceae family, harvested 7-21 days after germination when they reach 2.5-7.6 cm tall, featuring vibrant red or yellow stems and leaves with an earthy, sweet flavor similar to spinach and mature beets, often accented by a subtle peppery note. These nutrient-dense, low-calorie greens (22 kcal per 100g) surpass mature beets in nutritional concentration and offer tender texture, vivid colors for visual appeal, and a balanced taste that enhances dishes, making them prized by chefs for adding fresh crunch and nutrition to salads with roasted beets, avocado toast, pizzas, smoothies, juices, sautéed sides, or as garnishes on soups, stews, tacos, omelets, and gourmet proteins like seafood or steak, with recipes highlighting their minimal-prep elevation of meals through herb-infused pairings or poached beet salads.
Vitamins: A (316 µg), C (30-33 mg), K (400 µg), folate (15 µg)
Minerals: Potassium (762 mg), magnesium (70 mg), iron (2.57 mg), calcium (67 mg), phosphorus (2.57 mg)
Other compounds: Betalains and flavonoids (up to 1,625 mg), nitrates (636 mg/kg), fiber (3.7g), citric acid (359 mg)
