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 love snacks, so 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? Parsnip has been on my radar to eat for many, many months; finally, I brought home some fresh parsnip from the Santa Monica Farmers' Market to experiment with in the kitchen. Parsnip is a root vegetable closely related to the carrot. For a vegetable, parsnip does have a high sugar content, but it also contains health benefiting vitamins, minerals, fiber, and phyto-nutrients.

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. Cheers! 


  • 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. For a Raw Beet Chip Recipe, check out Rawmazing. 

Photos by Just Beet It. 

Superhero Sautéed Beet Greens

sauteed beet greens

Give Some Love to Beet Greens!

Your Body Will Thank You. 

Are beet greens edible? Heck yes, they are! 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 beetroots. 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 Grilled Salmon or Beet Black Bean Burgers. Don't forget to use the beet stems too. The beet is edible from root to leaf, and 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. Enjoy! 


  • 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.

Recipe created by Aarika Chilson for Just Beet It

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


  • Prepare and chop the vegetables. You can vary the size of chunks depending on how you like your chutney.
  • Place the vinegar, sugar and spices in a large saucepan over a medium heat.
  • Dissolve the sugar making sure that the vinegar doesn’t boil.
  • Add the rest of the ingredients and cook for approx 2 1/2 hours until most of the liquid has disappeared.
  • Spoon into clean, hot sterilized jars and seal immediately.
  • Make sure as they cool that the safety dimple on the lids has depressed; then you know jars have sealed properly.
  • They will be edible after 3 weeks but better after 6 and will keep unopened in a cool dark place for about a year.
  • Once opened, keep in the fridge and chutney should last at least a month.

Recipe and Photo by Amanda Settle

Pickled Beets with Fun Shapes: Memories of Grandma

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. Thinking of you, grandma. You would love these pickled beets with fun shapes.  

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. 

Thank you, Bourbon and Blueberries for the easy-to-follow pickling instructions. I adore pickled beets, so I always double the batch!

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


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 (I prefer Bragg's)
  • 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. Use a small cookie cutter to cut out shapes (I use hearts and stars).
  3. Put your sliced beets in a mason jar.
  4. Bring the brine to a boil on the stove.
  5. Pour the hot brine over the beets until the jar is full.
  6. 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 by Cristina Cassiday of bourbonandblueberries.com

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) 

Beet Walnut Pesto with Parmesan Bagel Chips (GF)

Beet and Walnut Pesto with Gluten-free Bagel Chips

One lovely afternoon after discovering very few food items in my refrigerator and cupboards, this vibrant pesto was birthed. I needed to use some leftover walnuts, the remaining resilient leaves from my basil plant that was wilting after another Southern California heatwave, and two red beets in my fridge. After pulling out my trusty food processor, the results were delightful. Short of licking the food processor's blades, my husband and I devoured an entire batch of this pesto in one sitting. Yes - it is THAT tasty! 

If you are like me, a lover of bright-colored tasty foods that crunch, this Beet Walnut Pesto with Parmesan Bagel Chips (gluten-free) offers the perfect blend of flavors and snack-worthy crunch. Besides the absolutely delicious combination of basil, beets, and walnuts, the ingredients offer "jump for joy" health benefits.

beet and walnut pesto.jpg


According to Studies at Purdue University, basil contains high levels of antioxidants along with anti-inflammatory and anti-aging properties, helping us reduce inflammatory diseases and risks of cancer. Basil may also lessen the progression of asthma, osteoarthritis, and rheumatoid arthritis. These are some extraordinary reasons to eat more basil! 

Red Beets

High in antioxidants, vitamins and minerals, the red beet contains a unique source of the phytonutrient, betalain which contributes to detoxifying the liver and protecting the body from oxidative stress that often leads to aging and disease. The red beet also improves cardiovascular function and increases athletic performance. High-fives for beets! 


These delicious nutrient-dense nuts are high in plant based Omega-3 fats which improve cardiovascular function. Walnuts may also help balance weight control and improve brain function. If you don't have a nut allergy, go "nuts" for walnuts! 


  • 2 medium red beets, cooked and peeled
  • 2 garlic cloves 
  • 1/4 cup chopped walnuts (or pine nuts), toasted
  • 3/4-1 cup fresh basil
  • 1/4 cup olive oil
  • 1/3 cup fresh grated Parmesan cheese*
  • salt and pepper to taste

Vegan Option

*Use Bragg's Nutritional Yeast in place of cheese. Nutritional yeast is high in vitamins, especially Vitamins B6 and B12!  


1.  Pulse all ingredients in food processor starting with beets, walnuts, garlic, and basil. Slowly drizzle in olive oil and other ingredients until fully blended. 

2. Top gluten-free bagel chips* (found at local grocery store), crackers, or toasted French bread with tsp or more of beet pesto. 

3. Garnish with more grated Parmesan, chopped walnuts, or chopped basil. Pine nuts rather than walnuts also work well. 

Easy Prep Tips

Pressed for time? Use LoveBeets or other organic pre-cooked packaged beets (non-marinated). To cook beets: Gently wash beetroots, wrap in aluminum foil, and cook for about 30-35 minutes at 350 degrees. Beet cooking time varies on beet size. Beet skins are edible but if you prefer to peel the beetroots, wear gloves to avoid pink fingers or gently rub off skins under cool water. 

*There is a variety of gluten-free crackers and chips available in grocery stores or online. I love gluten-free rice crackers or almond Nut-Thins by Blue Diamond. For this recipe, I used Glutino Gluten-free Bagel Chips.

Quick-Pickled Beet Stems

Beets are delicious and nutritious from root to leaf! Rather than throwing away the beautiful beet stems from your bunches of beets, create a vibrant pickled beet stems side-dish.

Why Eat Beet Stems? 

Filled with nutrients, such as betalain (what gives the beet its beautiful color that leaks onto counters, hands, and cutting boards), beet stems are a powerful source of antioxidants, reducing inflammation and oxidative stress (both linked to heart disease).  Also high in fiber and minerals, beet stems are nutritious and versatile in recipes. Stems may be blended in smoothies (with a quality blender), juiced with fruits and veggies, sauteed with seasonings, or steamed in soups. 

Quick-Pickled Beet Stems

When eaten raw, the stems have a satisfyingly refreshing crunch like biting into a cold pickle or crisp celery stick. Although the stems may have a slight bitter flavor for some, the pickling ingredients enhance the stems' unique taste. This is one of the many beet recipes that I love preparing for my grandpa (who is reaching his 100th birthday this month). He is an avid beet eater, who enjoys beetroots and beet greens. Quick-pickled beet stems was a new dish for him to experience, and he loves it. A side of beet stems is the perfect addition to my grandpa's mashed potatoes and roasted chicken (his favorite)! 

Quick-pickled stems work best when they are eaten within a few hours or day of pickling; otherwise, if soaked too long, the stems become tough and chewy. 

Not sure what to do with beet greens or beets? Stop by "Eating the Beet from Root to Leaf" for ideas for eliminating waste and enjoying the amazing beet from its root to its gorgeous leaves.  Plus- you can peruse an index of over 20 un"BEET"able recipes.  Enjoy! 

What are your faovrite ways to eat beets? I would love to hear from you! 

INGREDIENTS (2-4 servings as a side dish)

  • Stems from 1-2 large bunch of red and/or golden beets*
  • 4 Tbsp red wine or apple-cider vinegar
  • 2 tsp sugar or honey
  • 1/2 tsp salt (add more to taste)
  • Freshly ground pepper
  • Leaves from 2 thyme or rosemary sprigs

*Stem colors will vary due to diverse beet varieties. 


1. Cut stems on the bias into ¼-inch slices. Place stems in a small bowl.

2. Bring vinegar to a boil in a small saucepan. Stir in sugar or honey, salt, pepper, and thyme; pour over stems.

3. Let stand at least 20 minutes. Yields ½ cup.

Recipe adapted from Chef Clayton Chapman