Beet Demand Surges in US Farms, Restaurants and Supplements

Beets have moved from niche health food to mainstream staple as demand grows on farms, in restaurants and supplements.

The red, purple or sometimes gold root vegetable, distinct from the white sugar beet, offers low calories and nutrients tied to brain health and athletic performance. Studies indicate beets can lower blood pressure, boost blood flow and protect arteries.

Beets contain nitrates that the body converts to nitric oxide, a vasodilator that relaxes blood vessels, according to The Washington Post. They also provide fiber, vitamins and plant compounds that cut inflammation and support metabolic health.

Demand has spiked for beet supplements such as capsules, powders, gummies and juice shots. Some health experts say these deliver less fiber and fewer benefits than whole beets.

Beet acreage has more than doubled since the 2007 census, a 2025 Penn State Extension report states. Dedicated beet farming covers 17,013 acres across 7,543 operations nationwide.

Beets show up more often on restaurant menus and in diet-tracking apps. "Beets have definitely become more prominent on menus in recent years," said Robert Mahon, managing partner of Mahon Hospitality Group in New York City. "They hit a sweet spot for operators. They're cost-effective, versatile and align well with the growing demand for healthier, plant-forward dishes."

Beets rank among the top 10 most-searched vegetables on meal-logging apps. Their status as nutritional overachievers appeals to users who want to do more with less, said Aarika Chilson, founder of the website Just Beet It in California.

Ravi Sawhney, founder of California-based RKS Design and creator of Psycho-Aesthetics, told Fox News Digital a deeper consumer shift fuels the trend. "Consumers are choosing foods that reinforce how they see themselves," Sawhney said. "Beets have become a signal of being health-aware, elevated and intentional, and restaurants are responding by designing menus that reflect that aspirational identity."

Mahon said the rise reflects a move toward simple, ingredient-led cooking that delivers flavor and presentation. But beets' earthy taste divides opinions.

A 2025 Mintel survey found earth-root vegetables like beets and turnips more common in restaurants but more polarizing in taste, Penn State Extension reported. Among baby boomers born 1946-1964, 49% had tried and liked beets, compared to 36% of Generation Z born 1997-2012.

Preferences often hinge on preparation. Beets work well in salads, sides and starters, Mahon said, making them easy to add to menus.