Beet Kraut with Ginger and Garlic

Beet Kraut with Ginger and Garlic

Do you pamper your gut? Unbalanced gut flora can impact mood, weight, immunity, energy, brain function, and skin. Yup. A healthy gut is a happy body and mind! 

There are a number of ways to improve your gut health through yogurts, kombucha, kvass, sauerkraut, etc. Fermented foods improve gut health by providing important probiotics and enzymes. Plus - foods that are fermented aid digestion, may prevent some diseases, and are good sources of many vitamins. Bring on the probiotics! 

Probiotics (living microorganisms) protect against hostile bacteria to prevent infection and help improve digestion and absorption of food and nutrients. A great source of probiotics is found in sauerkraut, fermented cabbage. 

Are you a sauerkraut fan? Sauerkraut is cut cabbage that is fermented by various lactic acid bacteria. Translation? Healthy microorganisms! Kraut is filled with many incredible health benefits such as boosting immunity, aiding digestion, creating good bacteria, and more. Adding the detoxifying magic of beets with garlic and ginger, this BEET, GINGER AND GARLIC KRAUT is both delicious and healthy. 

I'm a recent kraut converter. I grew up in a family where sauerkraut was a favorite, but I often turned up my nose (mostly because of the pungent smell) to eating kraut. Now I am absolutely madly in love with beet kraut. Perhaps it's because the beet adds a balanced sweetness to cabbage or perhaps since this recipe includes ginger and garlic, two ingredients that I adore, Beet Kraut has a special place in my heart. Besides the amazing nutrtional benefits from kraut, there is also something quite rewarding about growing healthy bacteria in my kitchen. It feels like I am nurturing live wee beasties of goodness. Wahoo! 

Beet Kraut with Garlic, Ginger, and Cardamon

Making homemade kraut is quite simple. If you have extra mason jars to spare, double or triple the batch and seal the lids (canning style) when done fermenting to save for later. If you're already going through the process, you may as well make a big batch! 

Enjoy beet kraut on its own or added as toppings to tacos, omelettes, and sandwiches. Kraut atop freshly sliced avocado is also brilliant!!! 

Do you have a favorite fermented foods recipe? Send it over! I am always looking for new ways to ferment foods and make my gut flora shimmy with joy. Cheers! 


  • 1 large head of purple/red cabbage, raw and shredded
  • 2-3 red beets (about 2 cups), raw and grated
  • 2 tbsp kosher, pickling, or sea salt*
  • 2-3 garlic cloves, minced or grated
  • 1 inch fresh ginger, minced or grated
  • 1 tbsp caraway seeds (optional) 
  • 1 tsp dried dill 
  • Water (for brine if needed) 

Kitchen Tools Needed

*This recipe accounts for 1 extra tbsp of salt for salt brine if needed. Since everyone's taste buds are uniquely different, you may wish to alter the salt levels in this recipe based on your preferences. To test your salt-lovin' ways, taste the brine in the bottom of the bowl after mashing mixture. The brine should definitely be salty, but if you prefer more, add additional salt to suit your palate. 






  1. Finely (or chunky if preferred) slice, grate, or chop cabbage and beets (for tips on less messy prep, click here). 
  2. Place beets and cabbage in a large bowl and sprinkle 1 tbsp salt over mixture. Let sit for 15-20 minutes.
  3. Massage (mash, press, or crush) mixture for about 10 minutes to get the juices flowing! Massaging mixture should create a lovely beet cabbage juice at the bottom of the bowl. 
  4. Mix in garlic cloves, fresh ginger, caraway seeds, and dill.
  5. Leave ingredients in bowl on counter for about an hour until cabbage has wilted a bit and released more salty juice (water). 
  6. Once cabbage/beet mixture is watery, pack mixture and juice into clean mason jars. Firmly pack down mixture (a wooden spoon works well). You want to eliminate as many air bubbles as possible. Keep packing until the jar is almost full (leave at least 1-2 inches at the top for expansion). 
  7. Liquid should lightly cover mixture. If there is not enough liquid to cover the cabbage, mix 1 salt tbsp with 4 cups water, and add brine to bring the water level enough to cover cabbage. 
  8. If cabbage floats, use a glass weight or piece of cabbage core to hold it down. 
  9. Affix jar lids and set aside in room temperature (no direct sunlight) for about ONE WEEK. 
  10. Placing jars on a dish or tray helps eliminate any messy leaking or spilling over. Additionally, "burping" the jar every day or so releases pent-up gasses. To do this, remove the lid (preferably over the sink), release the gasses, and also press down any floating pieces. You don't want to introduce any non-clean bacteria to your mixture, so make sure any utensils or fingers used are clean and sterile!  
  11. Taste your kraut after one week. If it has reached the right amount of flavor and tang, store jars in the refrigerator. If you wish to ferment your kraut further, leave at room temperature for a few more days or another week.

Beet, Carrot, and Herbs Gluten-Free Crackers

Beet and Carrot with Herbs Gluten-Free Crackers

Are you a fan of crunchy snacks? Want to add more veggies to your diet? Homemade Beet, Carrot and Herbs Gluten-Free Crackers are filled with root vegetables, herbs, and spices providing a healthy and delicious way to increase your veggie intake and satisfy your snack cravings.

Beet, Carrot and Herbs Crackers are free of gluten, preservatives, hidden sugars, and artificial ingredients. Besides the fabulous crunch quality for snacking, these crackers also include extra nutrients with thinly shredded veggies. Beets and carrots offer Vitamin C and A, fiber, minerals, antioxidants, and more. Additionally, thyme, cumin, and turmeric are filled with anti-inflammatory properties and immunity boosting benefits. Your body will do a happy dance for this nutrient-rich snack!   

Beet and Carrot with Herbs Gluten-Free Crackers

Let's talk reality. Yes- creating crackers from scratch does require a tad more time and investment than picking up a box of crackers from the market, but these crackers are filled with simple healthy-ingredients and baked with love! Plus - there is something super rewarding about baking from scratch, especially when a rolling pin is involved.

Pair crackers with your favorite hummus or dip or serve crackers topped with goat cheese and fresh chives or tapenade. Scrumptious! Homemade crackers also have an "earthy" organic appeal with the squares' asymmetrical appearance. Topping crackers with dips, cheese, avocado, or tapenade creates an aesthetic tower of textures, shapes, colors, and flavors. 

Keep an eye on these crunchy crackers in the oven. The thinner the rolled-out dough, the crispier the crackers will become when baked. The end crackers seem to get a tad crispier than the middle squares, so watch crackers past 15 minutes to avoid burning. 

Beet, Carrot, and Herbs Gluten-Free Crackers will keep for about a week in an airtight container but may start to lose their crunch after a few days. 

Still craving the beet? Serve Beet, Carrot, and Herbs Gluten-Free Crackers with Beet Walnut Dip, Beetroot and Garlic Hummus, or Beet Walnut Pesto

Are you a fan of homemade crackers? What are your favorite DIY cracker ingredients? Comment below. I look forward to hearing from you! 


  • 2 cups almond flour (or gluten-free all-purpose flour)
  • 1 cup flax meal
  • 2 tsp each (dried): oregano, cumin, turmeric, dill, salt,   onion powder
  • 1 tsp black pepper 
  • 2 tsp fresh thyme, finely chopped 
  • 1 small-medium raw beet, peeled and grated*
  • 1 medium-large raw carrot, peeled and grated
  • 2 eggs (preferably cage-free vegetarian-fed) 
  • 2 tbsp extra-virgin olive oil

*For an easy no-mess option, replace raw beetroot with 2-3 tsp pressed beet powder. 

Optional Additional Ingredients

  • Bragg's nutritional yeast
  • Crumbled seaweed
  • Sunflower, chia, or sesame seeds
  • Chili powder
  • Fresh cilantro, finely chopped
  • Fresh parsley, finely chopped
  • Parmesan or Asiago cheese, grated


1. Preheat oven to 350 F degrees. 

2. Combine almond flour, flax meal, and spices in a large mixing bowl.

3. Finely grate beet and carrot. Add to dry ingredients and mix well. 

4. Add in olive oil. 

5. Whisk eggs and pour over dry ingredient mixture. Stir all ingredients until a dough is formed. 

6. Roll dough into a large ball and place on a parchment-lined baking sheet. 

7. With another sheet of parchment, cover dough. Using a rolling pin, roll out dough into a 1/4-inch thick layer. 

8. Score dough with a knife. 

9. Bake crackers for 15-20 minutes. 

10. Let cool and break crackers into squares. 

11. Serve with hummus, salsa, or your favorite cheese spread. Enjoy! 

Beet-Pickled Deviled Eggs

Beet-Pickled Deviled Eggs

Beet-Pickled Deviled Eggs are gorgeous, easy-to-make, and perfect for brunch, snack-time, or picnicking! 

The idea of serving eggs poached, seared, and stuffed dates all the way back to 61 A.D.! However, the "deviled" eggs style we are familiar with today in America, gained popularity post-World War II due to the commercialization of mayo. Usually stuffed with a mixture of mayonnaise, mustard, and paprika, deviled-eggs are seen at most potlucks, barbecues, catering events, and even at 5-star restaurants.

Why are eggs "deviled"? According to The Ancient History of Deviled Eggs, "The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, 'deviling' became a verb to describe the process of making food spicy." Isn't history fascinating? 

Beet-pickled deviled Easter eggs

Traditional deviled-eggs are already quite charming, but after a beet-brine bath, this beloved appetizer becomes even more delightful with its strikingly pink hues and uniquely tangy taste! The sweet and earthy red beet not only creates a vibrant color, but the fabulous veggie also beautifully balances the mayo, mustard, and smoked paprika. 

Let's chat eggs! If possible, track down vegetarian-fed cage-free eggs. A big advocate for humanely-raised animals, currently, my favorite eggs are from Vital Farms (certified humane) housing pasture-raised chickens. Each carton of eggs even comes with a special monthly newsletter showcasing one of the farm's "chicks." I love it! 

For more fabulous picnic appetizers, try: Beet, Purple Cauliflower, and Ginger Vegan Raw-Slaw and Goat Cheese, Beet, and Roasted Parsnip Dip

In the mood for more Easter fun? Stop by and learn how to naturally dye eggs with beets, blueberries, turmeric, coffee grounds, green tea, and more! 

What are your favorite deviled-eggs ingredients? Have you pickled eggs before? I look forward to hearing from you.


for filling

  • 1/4 cup mayo 
  • 1 tsp Dijon mustard
  • 1 tbsp dill weed
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp fresh lemon juice
  • salt and pepper to taste

optional toppings for flair

olives, celery, chives, cilantro, cucumber, curry powder, jalapeno

*DIY pickled-beet brine is easy to make using this recipe: Pickled-Beets. To save time, pick up a 16-oz jar of pickled-beets from your local market and use the brine from the jar. Easy peasie!

Use leftover pickled beets for Pickled-Beet Grilled Paninis with Goat Cheese, Apples, and Basil


1. POUR beet brine into a large heat-safe jar or bowl (optional-including beet). Add cooled hard-boiled eggs, stir, and refrigerate at least 4-5 hours or overnight for a darker shade of pink and stronger pickled flavor. The longer eggs marinate, the more pickled the taste! Pictures above feature eggs marinated overnight. 

2. REMOVE pickled-eggs from brine; pat dry with paper towels. Beet-Pickled Eggs may stain your hands and clothes, so patting eggs dry helps eliminate pink everything! 

3. Cut eggs in half (length-wise) and gently scoop out yolk. In bowl, MASH yolks with fork. Add remaining filling ingredients and mix well. 

4. SPOON or PIPE (about 1 heaping tbsp) yolk mixture into egg white halves. 

5. GARNISH with toppers and season with salt, pepper, and extra smoked paprika (if desired). Pickled-beet brine contains salt, so the filling does not need a lot of extra sodium. 

6. Deviled eggs can be made up to 12 hours ahead. Cover and REFRIGERATE

Easy Roasted Beets with Crumbled Gorgonzola

Looking for an easy and tasty veggie side-dish? Give some love to beets! Beets are beautiful, delicious, and nutritious. This Easy Roasted Beets with Crumbled Gorgonzola recipe from Your Daily Food Choices is fantastically simple and filled with flavor, an absolute dream for the beet AND Gorgonzola lovers. Not a blue cheese fan? Substitute feta or goat cheese. 

Roasting beets is a unique way to transform the beetroot's quirky and subtle taste, creating a smoky and sweet flavor with a satisfying al dente crunch (if not roasted too long). Topped with olive oil, sea salt, and pepper, roasted beets provide a fabulous side dish. 

For the beet enthusiasts looking for ways to eat more beets, visit Eating the Beet from Root to Leaf and peruse over 20 delicious recipes and tips on preparing beetroot, beet stems, and beet leaves. 

What is your favorite way to roast beets? I look forward to hearing from you! 

INGREDIENTS (serves 6) 

  • 8 to 10 small to medium beets, about 2 bunches with greens*
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons crumbled Gorgonzola for garnish

How-to Prepare Beet Greens & Stems

*Beet greens are delicious, nutritious, and diverse. Save the greens and stems to create Superhero Sauteed Beet Greens or Quick-Pickled Beet Stems.

Beet greens and stems can also be steamed in soups or blended raw in smoothies.  


1. Preheat oven to 400 degrees Fahrenheit.

2. Wash & scrub the beets. Remove tops, leaving 1 inch of stem. Save tops and make sautéed beet greens. Cut off beetroot tails.

3. Place cleaned beets onto a baking tray. Drizzle beets with olive oil, then salt and pepper to taste. Roast beets until tender for 40 to 60 minutes, depending on size of beets.

4. Remove from oven and let cool enough to handle. Peel the beets and slice into rounds or wedges.

5. Place beets into serving dish. Reheat in microwave if needed. Garnish with crumbled gorgonzola. Enjoy!

Photo and recipe by Your Daily Food Choices

Goat Cheese, Beet and Roasted Parsnip with Herbs Dip

I am always on a quest to create delicious dips for snacking. This Goat Cheese, Beet and Roasted Parsnip with Herbs Dip is healthy, flavorful, and creamy. Grab some chips, veggies, or a fresh baguette and dig in! 

Beet and Parsnip Herb Dip

Do you cook with parsnip? For a vegetable, parsnip (closely related to the carrot) does have a high sugar content, but it's also filled with health benefiting vitamins, minerals, fiber, and phyto-nutrients. Yay! 

Beet and Parsnip Herb Dip with Love Beets

Fresh parsnip is an excellent source of Vitamin C, a water soluble vitamin that helps the body maintain healthy connective tissue, boost immunity, and protect against free radicals. Another fabulous health benefit of the parsnip is that it contains many B-complex vitamins, including folate (Vitamin B9).  Drop the beet into the mix, and this dip is a powerhouse of folate nutrition! Red beets provide a significant amount of folate which contributes to a healthy nervous system and synthesis of red blood cells. Folate is also crucial for developing healthy tissues, such as those of a fetus, and rapidly regenerating cells. Pregnant women need a high amount of folate in their diet, so snacking on a beet and parsnip dip is a great way to give the body healthy nutrients during pregnancy. 

Besides the fabulous health benefits, Goat Cheese, Beet and Roasted Parsnip with Herbs Dip contains a beautiful blend of flavors. Goat cheese  (or authentic Feta) is creamy and salty. Roasted parsnips and cooked red beets offer a subtle smokey sweet flavor, and the herbs (fresh rosemary and thyme) provide an aromatic earthy pine taste that complements root vegetables, goat cheese, and toasted walnuts. Enjoy!

New to cooking with parsnip? Stop by Vermilion Roots for Christine's delicious Winter Vegetables in Coconut Milk (Bubur Cha Cha) and BBC's Top Ten Ways with Parsnips. 

What are some delicious ways you use parsnip? Do you have a favorite go-to dip for snacking? Comment below. I would love to hear from you. 


  • 4-5 small beetroots* (Love Beets)**
  • 3 medium parsnips, washed and peeled
  • 1/4 cup walnuts, chopped (toasted, optional) 
  • 1/3-1/2 cup goat cheese or authentic Greek feta
  • 2 tbsp olive oil
  • 2 tsp chopped fresh thyme, plus more for garnish
  • 2 tsp chopped rosemary, plus more for garnish
  • salt and pepper to taste 

*If using fresh beets, roast 3-4 medium beets for about 30-35 minutes until tender. Remove skins if desired. 

**This is not a paid or sponsored review. I promote everything BEETastic, and although I prefer using fresh beets, I also appreciate and support Love Beets' pre-cooked ready-to-eat beets because they allow everyone to enjoy healthy beets without the mess and fuss. Thanks, Love Beets! Plus - Costco carries Love Beets for a fantastic price. Wahoo! 


1. Preheat oven to 425 F degrees. 

2. Toss parsnip with 1 tsp olive oil. Wrap in aluminum foil (enclose with parchment paper in-between foil and parsnip if not a fan of aluminum foil) and roast for about 25 minutes.

3. Remove from oven and cool parsnips. 

4. Toss all ingredients into food processor and blend until smooth. 

5. Garnish with extra goat cheese, thyme, and rosemary. 

Serve dip with fresh bread, like a sliced baguette, veggies, or rice crackers. Gluten-free rosemary crackers are my favorite with this dip. Yum! 


Rosemary and Garlic Beet Chips

Are you looking for new ways to use beetroot in your kitchen or have a hankering for a crunchy and healthy snack? Bake a batch of Rosemary and Garlic Beet Chips. Beet chips are delicious and filled with minerals, fiber, vitamins, and antioxidants; snack to your heart's content! 

I am a self-proclaimed "snacker." This obsession with crunchy, salty, and savory snacks started as a child. In family photo albums, there is a good chance that my side-kick snacks make appearances in most of my pictures. There are photos of me holding Fruit Roll-ups while perched on rocks in the desert, eating a granola bar in the backseat of our station wagon, or carrying pretzels around the backyard. To this day, I still consistently tote snacks . . . sometimes even on the way to the store to buy more snacks. I am an equal opportunity snack lover, but when craving something crunchy, delicious, healthy, and home-made, beet chips are the perfect snack. What is your experience with home-made chips? From one "snacker" to another, I would love to hear your tales of snacking adventures.


  • 2 bunches* Red & Golden Beets (4-5 beets), rinsed and scrubbed
  • 3-4 Tsp Olive Oil
  • Sea Salt & Black Pepper (to taste)
  • 3 Garlic Cloves, minced
  • 4-5 Sprigs Rosemary, roughly chopped (or 2-3 tsp finely chopped rosemary)

2 bunches may seem extreme, but if you are going to invest time in these chips, you may want to make a BIG batch; they will be devoured fast! 

*After removing the beetroot from its stems, save the beet greens for other delicious dishes. Beet greens are nutritious and can be added raw to smoothies, baked as chips, or sauteed with olive oil and garlic. 

Tips for Baking THE Best Beet Chips

  • Drizzle or brush with oil to get crispy chips
  • Arrange sliced beets in single layers
  • Dry freshly cut beet slices to avoid soggy beet chips
  • Use a mandolin (stainless steel is best) for thin, evenly sliced chips


Coconut Oil & Dill, Smoked Salt & Paprika, Bragg's Nutritional Yeast & Chili Powder, Bragg's Liquid Aminos & Ginger, Cinnamon & Sugar


1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.

2. Thinly slice beets (keep skins attached) with a mandolin or a sharp knife, getting them as consistently thin as possible. 1/16" is an ideal thickness. They should curl a little when cut. This will ensure even baking and crispiness.

3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Gently toss to coat or apply oil to veggies with a pastry brush. Toss with sea salt, black pepper (to taste), minced garlic, and chopped rosemary. Then arrange in a single layer, making sure the slices aren’t touching.

4. Bake for 20 minutes or until crispy and slightly brown. Rotate pans once halfway through the baking and flip beet chips (if motivated). Be sure to watch closely past the 15 minute mark as chips can burn quickly.

5. Remove from oven and let cool. Then serve. Beet chips are best served fresh from the oven. 

Adapted from The Minimalist Baker

Superhero Sautéed Beet Greens

sauteed beet greens

Are beet greens edible? Heck yes! The beet's luscious "locks" (beet leaves) are delicious and nutritious containing superhero nutrients, such as Vitamin K, Vitamin A, Vitamin C, Magnesium, Calcium, Zinc, and Iron. Plus - they are filled with fiber. 

Although many people are familiar with eating the root portion of the beet, historically, beet greens were consumed more than beet roots. Comparable to the flavor and texture of Swiss chard, beet greens are quite versatile. Add raw beet greens* to salads and smoothies or sauté greens as a side dish. Sautéing beet greens with olive oil or toasted sesame oil, garlic, and lemon juice creates a perfect side dish to Beet-Glazed & Fennel Salmon or Beet Black Bean Burgers. Don't forget to use the beet stems too. The beet is edible from root to leaf; beet stems are filled with nutrients and provide a satisfying crunch. Not sure what to do with beet stems? Try easy Quick-Pickled Beet Stems.

Give Some Love to Beet Greens! Your Body Will Thank You


  • 1 bunch beets (about 4 beets) with lush green tops attached
  • 1 tbsp olive oil (coconut oil or clarified butter are also great options as they are more stable than olive oil when cooking)
  • 2 large garlic cloves, thinly sliced or minced
  • 1 tsp fresh lemon juice
  • kosher or fine sea salt
  • freshly ground pepper


Optional Seasonings and Ingredients

  • Cayenne, red pepper flakes, smoked paprika, cumin, ginger, basil, oregano, coriander, raw cacao, and curry pair well with beet greens. 
  • Red wine vinegar or apple cider vinegar compliment the flavor of beet greens as do gourmet olive oils, such as truffle olive oil and rosemary olive oil. Toasted sesame oil with beet greens is another delicious combination. 


Just Beet It Tip

The flavor of beet greens is comparable to chard and spinach, so flash boiling, steaming, or sauteing the greens reduces the seemingly bitter taste. 


1. Trim off the greens, leaving 1 inch of the stem attached to each root. Reserve the roots for beet recipes.

2. Trim and discard the thick, fibrous stems from the greens and remove any wilted or spotted leaves. See tips for selecting quality beets and beet greens.

3. Stack the leaves, and then cut the stack in half lengthwise through the center vein.

4. Chop the greens crosswise into large pieces, about 2 inches wide.

5. Rinse the greens in several changes of cold water until they are clean and the water is clear.

6. Dry them in a salad spinner or blot dry with paper towels.

7. In a large sauté pan, heat the oil over medium heat and swirl to coat the pan bottom.

8. Add garlic and sauté until soft but not brown, about 1 minute.

9. Add the greens and toss with tongs until wilted but still crisp-tender and bright green, about 3 minutes.

10. Add the lemon juice. Season greens lightly with salt and pepper, and then give the greens a final toss in the pan.

Serve immediately. 

Photo Credit: Bless Her Heart

*For individuals with existing and/or untreated kidney or gallbladder problems, you may wish to consult your physician before eating large amounts of beet greens. Like many other healthy foods, beets (notably beet greens) contain amounts of oxalates (naturally occurring substances found in plants, animals, and human beings).


Morgan, Diane. (2012). Roots: The Definitive Compendium with more than 225 Recipes. San Francisco, CA: Chronicle Books LLC. 

Robinson, Jo. (2013). Eating on the Wild Side. New York: Little, Brown and Company.

Beetroot and Garlic Hummus

A Delicious Heart-Healthy Snack! 

Beet and garlic hummus

Are you on the hummus bandwagon? If not, jump aboard! Hummus is a delicious, heart-healthy snack! I adore hummus, and apparently, the world is also having a love affair with hummus. According to The New York Times, the hummus industry has grown from a $5 million dollar business 15 years ago, to one that totaled $530 million at U.S. food retailers in 2012. Yowza! 

A traditional Middle-Eastern dip, hummus is a combination of chickpeas, olive oil, garlic, lemon juice, and tahini (sesame paste). Chickpeas may lower cholesterol, assist in weight management, and help prevent heart disease. About 1/2 a cup of cooked chickpeas provides 6 grams of protein along with 10% iron and 45% folate (percent daily value). Add the nutritious beetroot (also a folate superstar) and extra virgin olive oil to the mix, and you have the perfect snack filled with minerals, protein, healthy fats, and fiber. 

Beetroot and Garlic Hummus

Hummus is quite easy to make as it consists of only a few ingredients that can be added to a food processor, and VOILA!, you have a delicious healthy dip. I am a fan of black bean hummus, zucchini hummus, and sweet potato hummus, but I always return to this Beet and Garlic Hummus. Its vibrant color seems magically playful; you may even get your kiddos to fall in love with pink hummus!

Spread beetroot hummus on sandwiches and pita bread or use it as a dip with crackers and veggies.  For another delicious dip featuring beets and tahini, try Beet and Walnut Dip or a Beet Buddha Bowl with Tahini Lemon Dressing

Do you have a favorite hummus recipe? Comment below. I love experiencing new recipes! 


  • 2 small-medium roasted beets
  • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • juice of half a large lemon
  • 2-4 large cloves garlic, minced (2 is subtle/4 is strong)
  • 2 heaping tbsp tahini
  • 1/4 cup extra virgin olive oil
  • 1 tsp cumin
  • a dash of oregano olive oil (OPTIONAL)
  • pinch salt and black pepper (to taste)


1. Roast or steam beetroots. Click here for selecting and storing tips. 

2. When beets are cooked and cooled, place in food processor. Skins are edible, so feel free to blend the beetroot skins and all! Blend until only small bits remain.

3. Add remaining ingredients except for olive oil and blend until smooth.

4. Slowly drizzle in olive oil and keep mixing. 

5. Taste, adding more salt, cumin, garlic, lemon juice, or olive oil as needed. If it’s too thick, add a bit of water.

6. Hummus usually keeps in the fridge for up to a week. 

Beetroot and Ginger Chutney: "Get To Know" Olive, Feta & Ouzo

Beetroot & Ginger Chutney

I am in love with this Beetroot and Ginger Chutney recipe by Amanda Settle, blogger at Olive, Feta & Ouzu. The happy marriage of flavors is so delightful!  Plus - beets are filled with antioxidants, and ginger is full of immunity boosting benefits, so this deliciousness in a jar is both tasty and healthy! 

What is Chutney

Originating in India, chutney is a spicy (or sweet) condiment made of fruits or vegetables with vinegar, spices, and sugar. Beetroot and Ginger Chutney is best served with chips or crackers, various meats, cheeses, fruits, and nuts. The sweet beet paired with spicy ginger makes this chutney a great addition to your favorite charcuterie platter. If like me, you are so in love with this recipe that you cannot wait to slather it on a cracker, you can always eat chutney out of the jar with a spoon! Yup - that's my method. Do you enjoy canning? Chutney can be canned and stocked, ready-to-eat whenever you have a hankering for a sweet and spicy treat. Cheers! 

Spotlight on Blogger: Amanda Settle

Greek Isles resident, expat blogger, and cook and crafter, Amanda Settle writes at Olive, Feta, & Ouzo. I have loved following her journey and learning more about Greek seasonal foods. Besides her delicious food creations and travel stories (tips), Amanda has also adopted abandoned cats and a dog, and any animal lover (to me), is a friend for life! Thanks, Amanda for sharing your fabulous beet recipe. Stop by Amanda's blog for more delicious recipes and adventures in Greek Isle living.  

"I have read they [beets] are also a great antioxidant for the liver so perfect if you like the odd gin & tonic and are over the age of 40!"-  Amanda Settle


  •  500g beetroot, peeled and finely chopped
  • 1kg green apples peeled, cored and finely chopped
  • 275g red onions, finely chopped
  • 1 thumb fresh ginger, finely chopped
  • 1 tbsp crystallised ginger, finely chopped
  • 350g brown sugar
  • 750ml red vinegar
  • 1tsp allspice
  • 2tsp sea salt
  • 1tsp ground ginger


1. Prepare and chop the vegetables. You can vary the size of chunks depending on how you like your chutney.

2. Place the vinegar, sugar and spices in a large saucepan over a medium heat.

3. Dissolve the sugar making sure that the vinegar doesn’t boil.

4. Add the rest of the ingredients and cook for approx 2 1/2 hours until most of the liquid has disappeared.

5. Spoon into clean, hot sterilized jars and seal immediately.

6. Make sure as they cool that the safety dimple on the lids has depressed; then you know jars have sealed properly.

7. They will be edible after 3 weeks but better after 6 and will keep unopened in a cool dark place for about a year.

8. Once opened, keep in the fridge and chutney should last at least a month.

Recipe and Photo by Amanda Settle.

Pickled Heart Beets

Pickled Heart Beets - perfect for Valentine's Day or any day! 

My grandma was a phenomenal cook. When I think of her flitting around the kitchen humming a tune, I grin from ear to ear. She loved cooking and baking, and wow, could she eat! Besides her delicious breads and cookies, grandma cooked tasty and savory vegetables, served raw, boiled, or pickled. Grandma Grace made THE most delicious pickled beets, filled with flavor and crunch. Unfortunately, I cannot locate her recipe, so I am on a quest to replicate grandma Grace's pickled beets. In honor of my amazing grandma, this recipe incorporates the deliciousness of her traditional pickled beets along with some playful shapes. 

When pickling beets, I prefer using Bragg's Apple Cider Vinegar for its flavor and health benefits. Apple Cider Vinegar has many uses and can be very beneficial for health, such as balancing blood sugar, boosting immunity, improving nutrient absorption, promoting healthy cholesterol, and aiding digestion.

Serve pickled beets as a vibrant and flavorful side dish, added to salads for extra flavor and crunch, or as a topping to fresh tacos.


1-2 large bunches of beets* (save the greens for a nutritious sauteed side-dish)

For the Brine

  • 2 cups of water
  • 1/2 apple cider vinegar
  • 1-1/2 tablespoons kosher salt (flavor to taste)
  • 1-2 tablespoons maple syrup
  • 3 or so whole all-spice pods
  • 1 teaspoon coriander seeds
  • 1 tsp dill (fresh dill is best)
  • 6 cloves garlic, smashed
  • 1 teaspoon Mexican oregano
  • 1 teaspoon red chili flakes (flavor to taste)

*If using golden beets, substitute the oregano and coriander for rosemary and a little lemon zest.


1. Slice beets (the amount varies based on the size of your sliced beets) on a mandoline slicer (about a 1/8 of an inch thick).*

2. Put your sliced beets in a mason jar. 

3. Bring the brine to a boil on the stove. 

4. Pour the hot brine over the beets until the jar is full. 

5. Close up the jar, letting it cool completely before putting it in the fridge.

*If you do not have a mandoline slicer, slice the beets with a knife aiming for 1/8 inches thick. 

Recipe adapted from

Beet, Pear, and Cheese Tarts with Honey and Thyme

Beet, Pear, and Thyme Tart with Honey

I adore the combination of sweet and savory flavors, and this Beet and Pear Tart with Honey, Thyme, and Asiago Cheese is an absolute delight for the taste-buds! 

To be candid, store-bought puff pastries are not my typical "go to" baking items as I am an advocate for fresh non-packaged foods (preferably gluten-free); however, life, especially around the holidays, can be unbelievably busy and sometimes we need an easy peasie no fuss recipe. This is it!

'Tis the season of joyful gratitude, and I am so thankful for family, love, and a blessed full belly. While visiting my wonderful mother and my 100-year-old grandpa in Wisconsin, this appetizer was birthed. Although not a passionate beet lover, my beautiful mother is an amazing supporter, and with an adventurous spirit, she always tries my beet dishes. This Beet and Pear Tart is now one of her favorite beet appetizers!

The vibrant red beet introduces a gorgeous splash of color and flavor combined with the sweet crisp pear and savory cheese. Thyme is the perfect herb for this appetizer as its subtle fragrance compliments the beet, pear, and cheese. Besides its delicious flavor, one of my favorite thyme qualities is its outstanding health benefits. Food Microbiology lists Thyme as one of the herbs that helps preserve foods and protects them from microbial contamination. Adding more thyme to your foods, especially raw produce, will help ensure your food is safe to eat! Plus, thyme contains nutrients, such as Vitamin C and Iron. 

These tarts are best served with love and drizzled with local honey. Happy Holidays! 


  • 1 sheet frozen puff pastry, thawed and cut into six 4 inch rounds (or as already packaged) 
  • 3/4 cup shredded Rosemary Asiago Cheese or Cheddar Cheese (or cheese alternative)
  • 1 small pear, cored and very thinly sliced
  • 1 small red beet* scrubbed, peeled, and very thinly sliced
  • 1/2 teaspoon fresh finely chopped thyme
  • Coarse salt and ground pepper (to taste)
  • Local honey (to taste) 

*Use a small-medium raw beet or packaged ready-to-eat organic cooked beets, such as LoveBeets. 



1. Preheat oven to 350 degrees.

2. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork.

3. Divide half the cheese among pastry rounds. Top each with 1-2 pear slices.

4. Add 1-2 beet slices atop pear slices and then top with additional pear slices and remaining cheese.

5. Sprinkle with thyme and season with salt and pepper.

6. Bake until pastries are golden brown and slightly puffed, about 15 minutes*. Serve warm or at room temperature.

7. Drizzle with honey for extra flavor.

*Oven temperatures vary. Follow baking directions on puff pastry package or bake at a low temperature and watch tarts for golden brown hues. 

Adapted from Martha Stewart (Beet Apple Tarts)