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Beet recipes

Roasted beet, pear, and feta salad

Roasted beet, pear, and feta saladMakes 2 servings

Ingredients

  • 2 medium beets, rinsed
  • 1 bunch baby spinach, rinsed
  • 1 bunch arugula, rinsed
  • 2 pears, peeled and diced
  • 2 shallots, chopped
  • 1/4 cup pine nuts, toasted
  • 4-ounces crumbled feta cheese
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F; wrap each beet in aluminum foil and place on a baking sheet; roast in oven about 1 hour, or until beets are tender; remove from oven, let cool, and remove skins. When beets are cooled, slice thin.
  2. Combine spinach and arugula in a bowl and add beets, pears, shallots, toasted pine nuts, and feta cheese.
  3. In a separate bowl, whisk olive oil with vinegar, salt, and pepper; drizzle mixture over salad and gently toss.

sautéed beets with carrots and mustard

Makes 4 servings

Ingredients

  • 8 medium beets, rinsed
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon mustard seeds
  • 1 carrot, peeled and grated
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced mint leaves

Directions

  1. Place beets in a pot and cover beets with water; bring water to a boil then reduce heat, cover pot, and let beets boil for 20 to 30 minutes, or until tender; drain beets and let cool then slice into quarters.
  2. Heat oil in a skillet and add mustard seeds, they will splatter, so be careful; add carrots and quickly sauté them then add the beets and season with salt; cook until warmed through, then spoon into a serving bowl and drizzle with lemon juice and sprinkle with mint.

Apple and fennel beet salad

Apple and fennel beet salad

Makes 4 servings

Ingredients

  • 3 medium beets, rinsed
  • 4 cups kale or any hearty greens
  • 1 onion, sliced
  • 2 cups sliced fennel
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon dill seed
  • 1 apple, peeled, cored, and sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1/2 cup toasted chopped pecans

Directions

  1. Preheat oven to 350 degrees F; wrap beets individually in aluminum foil and place on a baking sheet; roast about 1 hour, or until tender; let cool, remove skin, and quarter.
  2. Meanwhile, sauté kale, onion, and fennel in olive oil until greens are wilted and onion and fennel are tender; season to taste with salt, pepper, and dill.
  3. Arrange greens in a serving bowl and top with beets, apples, avocados, and pecans; serve warm.

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