Beets are one of the healthiest vegetables in the world, but their intense flavor and rich color can deter some eaters. They can also be a little tough to eat, but our recipes will get you loving beets in no time. Beets are a great source of manganese, potassium, copper and fiber, and according to Traditional Chinese Medicine, beets are excellent blood building foods, good for when you’re feeling low energy or depleted.
In today’s post, I’m going to share two ways to prepare the beets and two new beet recipes — all delicious, nourishing, and EASY.
Here’s some additional tips about beets: there’s no need to peel — the beet skins may be eaten. One could make the argument that the beets look prettier when peeled, but there’s really no need to waste this part of the veggie. Simply give the roots (which are often dirty, as they do grow deep in the soil) a good scrub — I just use my dish sponge!
When raw, beets are best sliced or shredded finely so that their earthy flavor doesn’t overpower whatever you’re eating. Try adding a few beets to this lovely carrot salad or to a whole grain + veggie salad. I always use raw beets in my homemade sauerkraut for extra pink energy, and beet pickles are easy to make, too.
If you would prefer to eat beets cooked, they can be boiled, roasted, or pan-cooked (like in my Beet Bruschetta recipe). Once cooked, beets can be refrigerated for a few days to be added to salads or eaten as a snack. See lots of other Beet recipe inspiration here!
Basic Boiled Beets
Beets, chopped into ½-inch squares
Pinch of salt
- Toss chopped beets and salt into a saucepan, and cover with water (enough to fully cover the veggies). Bring to a boil, then cook for about 10-15 minutes, until beets have softened. Test with a fork for softness/doneness.
- Once done, drain, and let cool. These boiled beets can be stored in airtight container for up to a week. You can eat these as a simple side dish, mix into salads, wraps, smash onto sandwiches, or just eat out of hand!
Roasted Beet Hummus
2-3 cloves of minced, fresh garlic
2-4 Tablespoons olive oil, separated
1 cup chopped beets, roasted or boiled
1 (15-ounce) can chickpeas, drained and rinsed
½ cup tahini (sesame paste)
¼ cup fresh lemon juice
½ teaspoon ground cumin
½ teaspoon salt, more to taste
Water, as needed
- Add garlic to a small skillet or saucepan with 1 Tablespoon of the olive oil. Warm over medium-low heat until garlic is browned and fragrant.
- Add cooked garlic and the oil from the pan to the food processor, along with roasted beets, and all remaining ingredients (except for the olive oil).
- Turn on the food processor, and blend until smooth, adding olive oil 1 Tablespoon at a time. If the mixture is dry, you can also add a few Tablespoons of water.
- Blend until totally smooth, then remove from processor.
- This is great served with bread, crackers, or pita — something that really shows off the bright pink hue. Extra hummus will last about a week in the fridge, and you can freeze any extra. See my tips for how to prepare bulk hummus here.
Yield: About 2 cups hummus
Simple Balsamic Beet Salad
1 cup chopped beets, roasted or boiled
4-6 cups fresh leafy greens (arugula, spinach, lettuce, or kale — or a mixture of these)
½ cup minced fresh herbs (like dill, cilantro or basil — optional)
1 Tablespoon balsamic vinegar
1 Tablespoon apple cider vinegar
1 Tablespoon prepared Dijon mustard
2 Tablespoons olive oil
1 Tablespoon honey (optional)
Toasted, chopped macadamia nuts, walnuts, pecans, or pumpkin seeds
- Toss together the beets, leafy greens, and herbs, if using.
- In a small bowl, whisk vinegars, mustard, olive oil, and honey (if using) until smooth.
- Drizzle onto salad, and add nuts/seeds on top. Enjoy immediately. Leftovers will not keep, as the acid in the vinegar will wilt the greens.
Yield: About 4-6 servings of salad
Bonus Recipe: Basic Roasted Beets & Roots
2 cups finely chopped beets and stems
1 cups finely chopped fresh carrots
A few stalks green onions or chives, minced
2 Tablespoons olive oil, divided
Salt and Pepper to taste
½ cup minced fresh dill, cilantro or basil
1 Tablespoon honey
- Toss beets, carrots, green onions, and 2 Tablespoons olive oil together onto a baking sheet. Bake at 400ºF for 15 minutes, until veggies begin to brown and are tender.
- Remove from oven and drizzle with remaining oil, fresh herbs, and honey. Toss to combine. Let cool to room temperature, or chill in the refrigerator for an hour or so.
- Use these roasted beets in the salad (once cooled) or in the hummus recipes above!