Love the earthy sweetness of beets? Need to make a dish by these top 6 beet recipes? Want to take advantage of the many health advantages of beets? We have your back. The season for beets has here, and there are many ways to prepare this colorful vegetable.
Beets are low in calories and high in nutrients (Reliable Source). In addition to being a high source of potassium, vitamin A, iron, and other nutrients, they also offer a good supply of folate and manganese.
Top 6 Beet Recipes
Consider these potential benefits if you need more motivation to serve beets. Reviews of studies linking beet juice to a variety of health advantages, including lowered blood pressure, have been conducted. Increased cardiorespiratory endurance and trusted Source during physical activity.
Red, yellow, and candy cane-colored beets work to add flair and flavor to your dinner whether you roast, boil, juice, or sauté them. Beets can be quickly prepared because they are frequently offered in grocery shops already cooked and ready to eat. Start by browsing our selection of carefully chosen recipes.
Smoothie with strawberries and beets
Beets might not be a common element in smoothies because of their luscious earthy flavor. In order to create a colorful breakfast treat, this recipe balances the beets with strawberries, ginger, and cinnamon.
1. Strawberry Beet Smoothie
Strawberry Beet Smoothie: This lovely dairy-free smoothie has notes of sweetness, earthiness, spice, and acidity. It’s the ideal blend of nutritious food and tasty treat, packed with ton of plant protein, minerals, and good fats from flax and hemp seeds.
- 1 cup peeled and diced raw beets
- 1 cup of strawberries, frozen
- 1 banana
- 1 cup milk of choice, such as almond milk
- 1/2 lemon juice
- 1 to 2 inches of fresh ginger, peeled (start with half an inch; add more if you prefer it hotter). (Instead, use 14 to 12 tsp of dried ginger)
- a teaspoon of flaxseeds
- Hulled hemp seeds in one tablespoon
If you love cinnamon as much as I do, 1 teaspoon of it equals 2 teaspoons!
Blend everything together in a high-speed blender until it is creamy.
Pour into separate glasses, then sip.
2. French Peasant Beets
Beets, Swiss chard, Bucheron cheese, and white wine are combined in this dish. To make a beet dish that will satisfy savoury cravings, sauté them.
- 4 beets and greens (up to 6; I like a mixture of golden and red beets)
- Swiss chard, 1 bunch
- butter in 3 tablespoons
- one shallot
- one pinch of salt, or more as desired
- 1 freshly ground peppercorn, or more as desired
- White wine, two tablespoons (Muscadet is my preference)
- water in 2 tablespoons
- Bucheron Cheese, half a pound (room temperature)
- 1 loaf of crusty country bread, reheated in the oven
Peel and scrub the beets. Cut the greens off and roughly chop. Put the greens in a sizable prep basin and set aside. Beets should be cut into 1/4-inch rounds. Remove the swiss chard’s ribs, chop it finely, and combine it with the beet greens in a basin. Butter should be melted in a big saute pan. Shallots are sauteed.
To the shallot butter mixture, add the beet rounds. Sprinkle a little salt and some pepper over the beets. Beets should be sauteed on low heat, flipping them over to promote equal cooking.
Add greens and chard after about 15 minutes, when the beets are starting to caramelize and become soft. After about 5 minutes, add wine and cover the pan. Cook the greens until they are wilted, adding water as needed. Allow liquid to soak into greens for the most part before adjusting seasoning.
Put greens and beets in a basin that is low and shallow. Add some crusty bread and a sizable bucheron wedge as garnish. Sprinkle the entire meal with a little pepper.
3. Vegan Beet Chocolate Pudding
Dessert with beets? Please, yes! Beets, avocados, cocoa, coconut milk, maple syrup, and cinnamon are all used in this straightforward six-ingredient recipe to make a rich and delectable variation on chocolate pudding.
- chopped half a cup of cooked red beet
- ripe avocados, two large ones, peeled and chopped
- 1/2 cup of unsweetened cocoa powder or raw cacao powder
- Can of full-fat coconut milk, 1/2 cup
- 1/3 cup of maple syrup only
- 1/8 teaspoon cinnamon powder
- to taste, 1/8 teaspoon sea salt
To a food processor, add all of the pudding’s components. Process till the desired smoothness. To get it to a smooth consistency, you might need to stop the food processor a few times to scrape the edges and then restart. The pudding should be tasted for flavor before adding more pure maple syrup or sea salt. Put pudding in a resealable container and chill in the fridge. Whip some coconut cream and serve it!
Leftovers can be frozen or kept in the refrigerator for up to 5 days in a sealed container.
4. Beet and Almond Dip Recipe
The party now has your new favorite dip! Beets, ginger, and blanched almonds come together in this flavorful mixture to make a vibrant and creamy dip. Enjoy with fresh vegetables or pita crackers.
Serve this dip with fresh vegetables or chips. Although I felt like I was cheating on my Vitamix, I tested it in my old Cuisinart food processor and got excellent results. It is creamy and smooth. Using roasted carrots and almonds, I may create another dip. How do you feel?
Almond Beet Dip
- 1/fourth cup of blanched almonds
- two teaspoons of water
- 1 cup of cooked, sliced beets
- 1 teaspoon lemon juice that has just been squeezed
- Olive oil extra virgin, 1 tablespoon
- 1/8 teaspoon of ginger powder
For about a minute, blend the almonds with the water in the food processor until they are white and creamy but not entirely smooth. Beets should be added after processing, with occasional scraping of the sides. Add the ginger, olive oil, and lemon juice last. Salt is used to flavor.
5. Avocado, Beet, and Caprese Salad
Beets can be added to salad in a variety of ways, including raw and shredded, roasted and sliced, or juiced with dressing. For a novel twist on a Caprese salad, this recipe combines roasted beets with avocado, basil, tomatoes, and hard-boiled eggs. It’s ideal for breakfast or any other time you feel like treating yourself.
In this summer’s version of the Caprese salad, luscious tomatoes are combined with sweet beets, creamy avocado, fresh basil, and eggs.
Roast a couple additional beets and boil enough eggs to last the entire week in order to prepare this recipe in advance for quick, wholesome lunches. If you have ready-cooked, vacuum-packed beets on hand, they work nicely in this dish.
- 1 large beet, cut into quarters
- One big egg
- a single huge tomato, cut into wedges.
- 12 cup of fresh basil, packed loosely (about 15 to 20 leaves)
- 1 small or 1 large avocado, sliced
- olive oil extra-virgin, to taste
- vinegar, to taste, of balsamic
- To taste, add salt and pepper.
Set the oven to 400oF. On a piece of foil with parchment inside, add the beet quarters. Ball up with a crunch. Roast for 45 to 1 hour, or until a knife inserted into the center comes out clean. Use right away or chill in the fridge. Hard boil the egg in the meantime. Egg should be submerged in a small pot with 12 inch of water.
Boil for a few minutes, then turn off the heat, cover, and allow set for ten. Drain the egg and give it a few minutes of cold water from the faucet. Use right away after peeling, halving, or chill until cooled before peeling and slicing.
Slices of roasted beet, tomato, and basil should be arranged for serving on a plate or in a shallow bowl. Add an egg and avocado on top. Add salt and pepper, drizzle with oil and balsamic, and season. Serve.
6. Quinoa Salad with Roasted Beets, Goat Cheese, and Orange
When you have a beet desire, this straightforward five-ingredient salad is a tasty option. If you want a quick and simple supper, use prepared, cooked beets from the grocery store. Quinoa provides fiber and protein content in this healthy meal.
Salad with beets and quinoa ingredients
The fact that this salad is so ridiculously simple to make is its best feature. The quinoa only has to be cooked before the remaining ingredients are added. Since you don’t want to turn on the oven, it is the ideal dish for hot summer nights. Additionally, it makes a fantastic go-to dish for BBQs, family gatherings, and potlucks. The components you’ll need to create it, along with instructions, are listed below:
Quinoa: The foundation of this delicious salad is quinoa. Making a large quantity of quinoa a day or two in ahead will make your life simpler because it will be already cooled and prepared for salad. You may prepare my Superfood Quinoa Kale Salad with the leftover quinoa as an added bonus.
Goat cheese: Creamy, tangy, and indulgent, goat cheese provides the essential fat that binds this delicious salad. Looking for a replacement? Feta cheese works well as well. Mandarin oranges are delicious, bite-sized, and ideal for adding to salads. These tiny oranges, sometimes known as “cuties,” are far more tasty than navel oranges. Make sure to remove as much of the white, bitter rind as you can when peeling them.
Fresh Herbs: This recipe gets a burst of freshness from the addition of a little fresh dill, green onion, or parsley. Use either boiled or pickled beets. For the finest display, dice them into even cubes. Looking to change things up a little? Add some additional ingredients.
To the mixture, you are welcome to add pomegranates, apples, kale, almonds, cranberries, or raisins. Beets and mandarins should be cleaned and cut into small cubes. Diced foods are combined with quinoa, cheese, and seasonings.