If you’re not a beet person, it’s time to rethink things a bit. You’ve probably run away from them at the salad bar, opting for your usual snooze-fest faves (carrots and tomatoes, anyone?). But the pretty purple veggie deserves a second glance and can be used in so many ways beyond just topping a salad (even though beets, walnuts, and goat cheese over greens is pretty awesome). Beets offer a huge number of health benefits— they contain vitamins A, B, and C, as well as potassium and fiber. Plus, did we mention some are purple, and others are orange? Can’t beet that.
Replacing pizza sauce with a nutty, creamy beet pesto just might be the best idea we’ve ever heard. Kale, mozzarella, and goat cheese add even more amazing flavor to this dressed-up pizza. If you aren’t gluten-free, a regular whole-wheat crust will do just fine.
The color of these veggie burgers may be a little brighter than you’re used to, but the taste is on point. With a blend of shredded beets, eggplant, oats, flaxseed meal, and quinoa, these Mediterranean-inspired burgers are full of good-for-you ingredients. The best part? They’re sturdy enough for a spoonful of hummus and greens on top.
For a chocolate cake, this recipe is pretty darn healthy. Beet puree
and plenty of baking substitutes
make up the base (think coconut sugar, apple cider vinegar, and coconut oil), while the three-ingredient frosting is surprisingly rich. Avocados, maple syrup, and unsweetened cocoa powder FTW.
We’re all about trying to make fries a little bit healthier—zucchini, sweet potatoes, and yucca are all great options. Turns out, beets do the trick too. Roasting them brings out the vegetable’s sweetness, so they’re not too far off from sweet potato fries when it comes to flavor. Pro tip: Sprinkle them with Parmesan and parsley before digging in.
Not a mayo person? You’ll love this eye-catching take on deviled eggs, which mixes yolks with boiled beets instead. A dollop of avocado (blend it in a food processor or high-speed blender with garlic, salt, and pepper) completes the picture-perfect appetizer.
OK, so we said no salads, but this one looked too good to leave out. Combine arugula, beets, edamame, slivered almonds, quinoa, carrot, and avocado for a crunchy, superfood-filled lunch (or dinner) you’ll want to eat all week.
Looking for an easy appetizer that will give you major bonus points with friends/in-laws/co-workers? This colorful bruschetta is a crowd-pleaser. The earthy and sweet flavors of roasted beets and blueberries are so damn good when combined with balsamic vinegar and feta cheese.
Just like with fries, we’re all for new ways of trying healthier chips. Since beets don’t have a super-strong flavor on their own, they make a perfect vehicle for hummus or guac, and can be seasoned any way you like—this recipe calls for salt, pepper, and rosemary. Bonus: Beets are really easy to slice (aside from the bloodbath-look of your hands) and become crispy after just 15-20 minutes in the oven.
This simple, creamy soup is easy to make, vegan, and a major upgrade from its colorful cousin, tomato soup. Coconut milk makes it creamy and just thick enough, while vegetable broth, ginger, and orange keep it fresh and tangy. Add cinnamon and cardamom for a taste that will get you pumped for fall, no matter what time of year it is.
One of the easiest ways to add beets to your diet (or your kid’s/SO’s) without really noticing? Put it in a smoothie. To make this sweet drink, precook a small beet and dice it up, then blend with banana, blueberries, almond milk, oats, vanilla extract, and cinnamon. A spoonful of coconut flakes and hemp seeds on top will have you saying sayonara to those expensive juice bars.
So the holidays have passed and you didn’t quite get your fill of latkes… after all, those things go fast! This spicy-sweet kimchi and beet recipe is the perfect excuse to whip up another batch. Topped with a Greek yogurt-based aioli, these latkes use all the familiar ingredients (flour, eggs, potato), plus shredded beets and chopped kimchi. Get pumped.