Beet Hummus

https://www.loveandlemons.com/beet-hummus/

Beautiful bright red color and great taste, perfect on thin  whole wheat pita.

5.0 from 10 reviews 

Beet Hummus

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

I love the bright pink color of this slightly sweet beet hummus! Serve it as an appetizer with crackers or crostini or with veggies as an afternoon snack.

Author: Jeanine Donofrio

Recipe type: Appetizer, snack

Serves: 1½ cups

Ingredients

• 1 medium or 2 small red beets
• 2 garlic cloves
• 1½ cups cooked chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 to 3 tablespoons warm water
• ½ teaspoon each of cumin and coriander (optional)
• Sea salt and freshly ground black pepper

Serve with:

• 1 small baguette, sliced and toasted
• Radishes, sliced in half (or other raw veggies)
• 1 teaspoon sesame seeds
• 1 tablespoon chopped parsley
• 1 tablespoon pine nuts

 DIRECTIONS:

1. Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
2. When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, and water and blend until smooth. Add cumin and coriander, if you like. Chill until ready to use.
3. Slather onto baguette and garnish with sesame seeds, pine nuts and parsley (all optional), or serve with crispy raw veggies.

Roasted Golden Beet Salad with Lemon Vinaigrette Dressing

 from loveandlemons.com

Roasted golden beets are great, prepared as below.  I also had some roasted butternut squash that I added.  Use a generous amount of dressing - goes very well with these ingredients.  

Photo 2/19/23

for vinaigrette: https://www.loveandlemons.com/lemon-vinaigrette/

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

Ingredients

• 4 to 5 medium golden beets
• Lemon Vinaigrette - see below - leave out the thyme and add the cumin, coriander and honey.
• ¾ teaspoon ground coriander
• ½ teaspoon honey
• ¼ teaspoon ground cumin
• 2 cups arugula
• ¼ cup crumbled feta - I prefer goat cheese. 
• 2 tablespoons chopped toasted pistachios - very coarsely, leaving bigger pieces. 
• Sea salt
• Freshly ground black pepper
• Microgreens, optional

Instructions

• Preheat the oven to 400°F.
• Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
• Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.
• Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.
• Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.
  
  
  LEMON VINAIGRETTE DRESSING:
  This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!  For this salad, add the coriander, cumin and honey as above, and leave out the thyme.

  Ingredients

  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme, optional

  Instructions

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  • If your dressing is too tangy, add more olive oil, to taste.
  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

  Notes

  Makes 1/2 cup.
  
  
  
  

Beet smoothie

https://www.wellplated.com/beet-smoothie/ 

I had a lot of beets I had roasted and lots of berries in the fridge, so this perfectly met my needs.  I was inspired by Aruna's beet smoothie that she brought for lunch last week.  I added agave, but if I had remembered to add the chia / hemp or oatmeal, it might not have needed it.  Or maybe a few ice cubes to water it down.  In any case, it was good!  Ingredients below are only for one small smoothie. 

Blueberry Beet Smoothie. Sweet, creamy, and packed with fiber, protein, and antioxidants! This healthy breakfast smoothie is perfect for weightloss or for kids. Delicious, fruity, and the beets aren't too strong.

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PREP: 4 mins

COOK: 1 min

TOTAL: 5 mins

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SERVINGS: 2 small or 1 large smoothies

Ingredients

  

• 1/2 cup unsweetened almond milk or milk of choice
• 1  cup mixed frozen blueberries or mixed berries
• 1 small beet peeled and diced (about 8 ounces)
• 1/4 cup frozen pineapple
• 1/4 cup plain nonfat Greek yogurt use non-dairy yogurt to make vegan
• Optional sweetener: 1-2 teaspoons honey plus additional to taste (use agave to make vegan)
• Optional mix-ins: chia seeds hempseed, and/or ground flaxseed (I like mine with a sprinkle of chia or hempseed; hempseed is what you see pictured in the photos); I also like to add 2 tablespoons oatmeal to make the smoothie even more filling.

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Instructions

 

• Place the almond milk, blueberries, beet, pineapple, and Greek yogurt in a high speed blender such as a Vitamix (if you do not have a high speed blender, I’d suggest microwaving, roasting, or lightly steaming the beets before using so that they are softer and puree more smoothly). 
• Blend until smooth. Taste and if you desire a sweeter smoothie, add a little honey or date and blend again. Enjoy immediately or refrigerate for up to 1 day.

Notes

• While I wouldn't describe this smoothie as being too "beet-y," you can detect the flavor of the beets. If this is a concern, you can try reducing the amount of the beets and increasing the amount of berries. I like using either all blueberries or a mix of blueberries, raspberries, and blackberries. Adding 2 tablespoons oatmeal also mellows the beet flavor.

Nutrition

SERVING: 1gCALORIES: 95kcalCARBOHYDRATES: 19gPROTEIN: 4gFAT: 1gCHOLESTEROL: 2mgFIBER: 4gSUGAR: 13g

Easy Pickled Beets

https://www.myrecipes.com/recipe/easy-pickled-beets

This is simple and very tasty.  Can go for more vinegar or less sugar if you want more zing, but it was good the way it was.  I probably put more than one pound of beets.  Had only golden beets at the time.  One recipe also showed 1/4 teaspoon of dry mustard.  Might be worth a try! 

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions. 

Ingredients

• 1 pound small beets (about 7 beets) 
• ½ cup white vinegar 
• ¼ cup sugar 
• ¼ teaspoon salt 
• ½ teaspoon black peppercorns 
• 2 bay leaves 

Directions

• Step 1

  Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

• Step 2

  Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutrition Facts 

Per Serving:

 

81 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.2g; carbohydrates 19.8g; fiber 2.1g; cholesterol 0mg; iron 0.6mg; sodium 207mg; calcium 13mg.

Balsamic Roasted Beet Salad

Fairly easy and what could be bad about roasted beets with goat cheese? I didn't have Marcona almonds, so I used walnuts.  The dressing is very good, for this or for other salads.

Ingredients

8 medium-size beets, tops removed and scrubbed

1/2 cup balsamic vinegar

1/2 cup good olive oil

2 teaspoons Dijon mustard, such as Grey Poupon

Kosher salt and freshly ground black pepper

4 ounces baby arugula

1/3 cup roasted, salted Marcona almonds, toasted

4 ounces soft goat cheese, such as Montrachet, crumbled

Directions:

1. 1) Preheat the oven to 400 degrees. 
2. 2) Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. 
3. 3) Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. 
4. 4) Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Marinated beets with pistachios and tarragon

from epicurious.com

INGREDIENTS:
1 pound baby yellow or red beets, trimmed, scrubbed
1/2 cup Sherry or red wine vinegar, divided
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon

DIRECTIONS:

Preheat oven to 425°.

Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).

Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.

Toss with pistachios and tarragon just before serving.

Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

Beet Salad with Carrot, Quinoa and Spinach

Colorful Beet Salad with Carrot, Quinoa & Spinach
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time:  30 mins Cook time:  15 mins Total time:  45 mins
Serves: 2 to 4 salads

Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.

INGREDIENTS

Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed

Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste

INSTRUCTIONS

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.

To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.