Beet "Noodles" with Grapes and Chevre

Raw Beet Noodles with Grapes and Chevre
Beet Carrot and Zucchini Noodles

Beet noodles? What's next? Beet veggie hot "dogs"? Sure! Those are also in the works. Stay tuned! Beets are incredibly versatile, dear friends. This raw beet noodle salad is delicious, crunchy, and filled with antioxidants. 

Use beet noodles as a replacement for traditional pasta or as a side salad paired with your favorite entree. Tossing noodles with a light dressing (balsamic vinegar, olive oil, garlic, salt, and black pepper) highlights the beets' sweet earthy flavor, and slightly salty chevre and tart green grapes are the perfect toppings. 

Raw veggies, especially beets, are filled with delicious nutrition and offer un"BEET"able health benefits. These amazing benefits are some of the many reasons to eat more beets! 

5 Reasons to Eat More Beets

  • Beets contain antioxidants, perfect for eliminating free radicals causing inflammation.
  • Beets are full of fiber (being "regular" is important for colon health). 
  • Beets are high in minerals and vitamins, boosting immunity and and balancing blood pressure. 
  • Beets increase cardiovascular function. Naturally occurring nitric oxide helps muscles perform the same amount but muscles require less oxygen for performance. 
  • Beets are folate superstars! Folate (vitamin B9) is key for supporting a healthy nervous system and necessary for prenatal health. 

Are you a fan of spiralizers? I am! A spiralizer is a must-have tool in my kitchen as it creates noodles, curly fries, and chips all using raw veggies. What's fabulous about using a spiralizer is that it puts to use the larger beets that tend to be less tender and too fibrous. When selecting beets to cook or roast, small to medium beets are best. However, for creating spiralized veggies, large beets work well! Click here for selecting rock star beets from the markets. 

With an inexpensive and simple spiralizer, you can create delicious veggie noodles. Beets, carrots, zucchini, and sweet potatoes are all excellent veggies to put your spiralizer to work. My spiralizer costs less than $30 on Amazon and is worth every penny. 

What are your favorite spiralized veggie recipes? I am always looking to expand my spiralizer recipe repertoire. I look forward to hearing from you.

Cheers! 

 


INGREDIENTS (makes 4-6 servings) 

for noodles

  • 3-4 medium or large red and golden beets, raw and peeled
  • 1 1/2 cups halved green grapes
  • 4 oz chevre (goat cheese) or ricotta salata
  • 1/4 cup sunflower seeds or almonds

for dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp minced garlic

DIRECTIONS

1. Using your favorite spiral vegetable slicer, slice raw peeled beets into spirals.

2. In a medium to large bowl, mix all dressing ingredients. 

3. Add spiralized beets to bowl with dressing. Gently toss. Cover and chill for 2-3 hours (for best flavor). 

4. Top beets and slightly toss "noodles" with green grapes,  chevre (or ricotta), and sunflower seeds or toasted almonds. 

 


Vegan Pesto for Noodles (Optional) 

INGREDIENTS

Mint Orange Vegan Pesto (Optional) 

  • 1/4 cup sunflower seeds or pine nuts (toast if preferred) 
  • 1 medium clove garlic, peeled and coarsely chopped
  • 1/4 teaspoon salt
  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 5 tablespoons olive oil
  • 5 tablespoons orange juice
  • 1/4 tsp sugar 

DIRECTIONS

1. In a food processor, pulse nuts (seeds), garlic, and salt until seeds or nuts are finely ground.

2. Add the remaining ingredients. Process to a thick paste-like consistency.

3. If too thick, add a dash of olive juice or olive oil and pulse until preferred consistency.

4. This pesto can be made in advance and placed in the freezer (using a freezer container). Thaw in refrigerator before using. 


Beet Spring Rolls with Almond Butter, Lime and Ginger Sauce (Vegan)

Beet Spring Rolls with Vegan Almond Butter, Lime and Ginger Sauce

My gramps called me his little "rabbit" every time I crunched a carrot or whirled greens in the blender. Oh gramps. I miss him! Of course he was absolutely right about my affinity for vegetables. I can eat fruits and veggies all day and never get bored. One of my favorite ways to eat fresh produce is straight from the earth . . . from dirt to plate, or in some cases from dirt to mouth. Even now, when visiting a farm or when gardening, I will pull a tasty carrot from the ground and munch away, dirt and all. I eat salads almost every day, so wrapping up delicious salad ingredients in little rice paper burritos is another unique way to eat my veggies. Spring Rolls are filled with a rainbow of colorful produce, crunchy flavor, and incredible health benefits. The opportunity to "play" with food is also a bonus as wrapping these rolls by hand is fun! For others, this task may seem annoying, so hopefully there is someone in the family who finds joy in the wrapping process. Good luck! 

Raw Golden and Chioggia Beets

You are probably thinking . . . "Beets in Spring Rolls?" Yes! Raw beets are perfect in Spring Rolls for the following reasons: 

Why Adding Beets to Your Spring Rolls is Awesome: Reason #1

Beets are are crunchy, healthy, and flavorful. Beets are high in antioxidants, fiber, vitamins, and minerals. Besides the health benefits, beets offer a sweet earthy flavor that pairs well with tart apples, crunchy carrots, and fresh basil. Add the beautiful nut, lime, and ginger flavor of the sauce, and these rolls won't last long at the dinner table. 

Why Adding Beets to Your Spring Rolls is Awesome: Reason #2

They look like candy! The beet is often known for its vibrant red hue, but beetroot comes in many shapes, colors, and varieties. Chioggia Beets are pink and white-striped, resembling a candy cane. Golden Beets are stunningly yellow, incredibly sweet, and guess what? Golden Beets won't stain your hands, cutting boards, and everything else in their path! In comparison, the famous Red Beet, is sweetly crimson, and may even dye your Spring rolls a delightful pink shade. To me, that's a plus, but for others wanting to avoid the mess, why not try Golden or Chioggia Beets? 

Spring roll ingredients are endless and can vary based on seasonal produce. Try a combination of mango, jicama, and bean sprouts with a chunky ginger sauce or strawberry, cucumber, and mint rolls with a zesty chili chutney. Rice wraps can also double as a delicious dessert. Wrap bananas, peaches, Nutella, almond butter, jams, etc. for a tasty bite-sized treat.

Thanks for stopping by with some beet love. Have you added raw beets to spring rolls or salads? What are your thoughts? Cheers to more BEETastic adventures! 

Beet Spring Rolls Ingredients

 

INGREDIENTS (serves 3-4)

for Spring Rolls

  • 2-3 small-medium beets (Red, Golden, or Chioggia) 
  • 2 carrots (any variety) 
  • 1 large apple (tart is best)
  • 1 medium cucumber
  • 1 bell pepper 
  • 1 cup basil
  • 1 cup cilantro
  • 1 block organic (non GMO) extra-firm tofu 
  • rice paper wraps*

for Almond Butter, Lime and Ginger Sauce

  • 1/4 cup almond butter (unsalted)**
  • 1 tbsp lime juice
  • 1 tbsp soy sauce (or Bragg's Liquid Aminos)
  • 1/4-1/2 tsp chili powder
  • 1/4 tsp fresh grated ginger (about 1-inch) 
  • 2 tbsp coconut or almond milk (more to thin if needed)
  • 1 tbsp raw cane sugar (optional)
  • 1 tbsp hemp seeds or sesame seeds
  • salt and pepper to taste

*Rice paper wraps can be found at most grocery stores. 

**The almond butter (creamy) used in this recipe is from Trader Joe's. 

This delicious sauce is modified from the fabulous Vermilion Root's Peanut Lime Sauce. Almond butter is a stable in my home, so I used unsalted almond butter in place of peanut butter. I also added some ginger (because I am obsessed) and used less sugar as beets contain a natural sweetness. Thanks for the inspiration, Christine! 

 

DIRECTIONS

1. Gently wash all ingredients for rolls. Cut vegetables and fruit for preferred texture and length. Cutting them lengthwise into sticks or Julienne-style work best. 

2. Bake tofu until browned for a more firm texture. To bake tofu, slice tofu in thin long chunks. Drizzle with olive oil or lemon juice. Bake at 350 degrees (on parchment or cookie sheet) for about 13-15 minutes. Flip tofu segments and bake for another 13-15 minutes until tofu is slightly brown. Allow to cool or eat warm. 

3. To wrap ingredients, follow directions on rice paper wraps. Wrap all four sides and slice in half or wrap three sides for ingredients to show through top or bottom. 

4. Dip wrapped rolls in sauce or drizzle sauce over the top of each roll. 

5. Spring rolls are best eaten fresh as the wraps will get soggy and loose. If there are leftover ingredients, save them in an airtight container for the next day or two. Ingredients are already chopped and ready for more Spring rolls or for a delicious salad. 

for Almond Butter, Lime, and Ginger Sauce

1. Mix all ingredients with a whisk or spoon (except hemp or sesame seeds) in a glass bowl.

2. Top sauce with hemp seeds or stir in seeds. Texture should be thick but pliable.

Enjoy! 


Beet and Black Bean Burgers (Vegan and GF)

beet and black bean burgers

Beet burgers? Yes! Beet and Black Bean Burgers are easy to make, and the combination of flavors is fantastic. These burgers retain the sweet and delicious flavor of beets while adding a unique taste with black beans, smoked paprika, and cilantro. Don't be surprised if your kiddos and non-enthused veggie eaters in the house start chanting "More beets, please!" after trying this winning veggie burger recipe! Even pups will be eyeing your delicious burgers, so watch out for sneaky licks from frantic beet lovin' dogs. 

Beet and Black Bean Burgers with Cilantro

Emily, founder and blogger at Oat & Sesame says, "I once tried to convince my dad that these [beet burgers] were in fact real hamburgers - being that they are pink and all - he saw right through my trick but he enjoyed the burger nonetheless. Anything in patty form that I can make ahead and freeze are high on my list." Emily has the right idea! Enjoy these burgers straight from the oven or double the recipe and have the burgers available in the refrigerator when you need a fast, healthy meal. 

Serve beet burgers on regular-sized or little slider-buns, lettuce leaves, or portobello mushrooms (as the bun). Add toppings, such as cucumber, avocado, salsa, or goat cheese (or vegan cheese). The options are limitless. Enjoy! 

Cooking Options

These burgers are baked for an easy no-fuss method; however, if your burgers stick, and you prefer frying or grilling burgers on the stove-top, then reach for the frying pan. If burgers don't stick when frying or grilling, you may need to add a tbsp or two of almond flour. 

This recipe is adapted from one of my favorite blogs Oat & Sesame. Want to learn more? Stop by Tasty Tuesdays for an interview with the amazing Emily. 


INGREDIENTS

  • 1 cup dry black beans, cooked or 1 15.5 oz can canned beans, drained
  • 1 medium raw red beet, peeled and grated
  • 3/4 cup dry brown rice, cooked
  • 1 cup gluten-free cooking oats 
  • 2 tbsp fresh cilantro, chopped
  • 1 small onion, diced
  • 2 tbsp chia seeds
  • 3 tbs water
  • 2 tbs tahini
  • 2 tbs soy sauce (or GF Bragg's Liquid Aminos
  • 2 tsp brown mustard
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp pepper
  • ½ tsp salt 

Fixin's (optional): avocado, salsa, provolone, goat cheese or vegan cheese, butter or leaf lettuce leaves, and/or Tzatziki, for serving.

DIRECTIONS

1. Cook black beans (if not using canned) and brown rice - all separately. I prefer using raw beets for these burgers, but you may also roast/cook the red beet if that is your preference. 

2. When the black beans are cooked and tender, mash them in a large bowl.

3. In a medium skillet, heat a drizzle of oil over medium heat and cook the diced onion for a few minutes, until soft. Add the grated beet, garlic powder, chili powder, and smoked paprika.  Stir, cover, and cook for about 5 minutes, until the beet is softened. Add this mixture to mashed beans in bowl.

4. Gently mix in all the other ingredients until incorporated. The mixture will be slightly sticky and have a lot of texture, not smooth. This chunky texture makes for delicious burgers! 

5. Divide the mixture into the size and amount of burgers desired. Flatten them to an even consistency.

6. Lay the burgers on a parchment lined baking sheet and bake for approx. 10-12 minutes at 350. 

To Grill or Fry: These burgers are vegan, so the chia seeds/water ratio helps bind burger ingredients. For non-vegans, eliminate the chia seeds/water and add one egg. Eggs will help bind ingredients for grilling. If burgers are finicky, pulse ingredients in a food processor, mash ingredients together, and flatten.  Grill burgers on low heat until sides are crisp and griddle lines form on each side, a few minutes per side. 

7. At this point you can freeze burgers for future meals or eat the entire batch! 

Recipe adapted from Oat & Sesame/Top Photo by Emily from Oat & Sesame


Pickled Beets Grilled Panini with Apples, Goat Cheese, and Basil

Pickled Beet Panini with Goat Cheese, Apple, and Basil

This is one irresistible sandwich! Pickled beets, creamy goat cheese, fresh basil, and crunchy apple slices is a delightful combination. Add a drizzle of sweet local honey, and every bite of this sandwich filled with ooey gooey goodness will make you smile for days.

Pickled Beet, Goat Cheese, Apple, and Basil Panini

Are you a fan of grilled sandwiches? Me too. Grilled sandwiches are easy to make, yet they always seem fancy and "gourmet"! I use a mini cast iron panini pan with press that is perfect for creating delicious grilled paninis. If you don't have a panini maker or pan, no worries! You may toast (warm) bread in a skillet on low heat. Grilling the sandwich (with a panini pan and press or a skillet) on a lower temp will allow the apple slices time to roast, increasing their flavor. You may also throw the sliced apples on the panini pan for a few minutes before placing them in the sandwich. I love the taste of grilled fruit! 

Deliciously marinated in red wine vinegar and other seasonings, the pickled beets in this recipe are "Cut Beets" from Trader Joe's. If you can't locate pickled beets, you can easily make your own! One of my pickled beets recipes is shared below. Not a fan of pickled beets? Don't give up on beets! Roasted red beets or ready-to-eat packaged beets, like LoveBeets, are just as tasty in your favorite grilled panini. However, I must admit that the culinary combination of pickled beets with sweet apple, creamy and grassy goat cheese, and decadent honey does create a delightful experience for the taste-buds. If not using pickled beets, roasting raw red beets with some balsamic vinegar will also create a delicious combo of flavors. 

Cheers to deliciously grilled gourmet sandwiches, for a great price and made in the comfort of your own home. Yum! 

What are your favorite ways to grill paninis? I look forward to hearing from you! 


INGREDIENTS (makes two sandwiches)

  • 1/2-1 cup pickled beets, thinly sliced
  • 1/2 apple, thinly sliced
  • 4 oz goat cheese/chevre (or more)
  • 1-2 handfuls fresh basil leaves
  • 4 slices bread*
  • 1 tsp olive oil
  • 1/2-1 tsp honey 
  • salt and pepper to taste

*A panini can be made with any bread you prefer. Some breads, however, will be more delicate than others. For this recipe, I used Ezekiel Sesame Flourless Sprouted Grain Bread. It was delicious, but flourless bread is sometimes more crumbly when grilling.

Optional Ingredients

  • balsamic vinegar
  • fig butter
  • arugula
  • turkey bacon
  • Tofurky Tempeh (bacon)
  • pear

DIRECTIONS

1. Drain 1/2-1 cup pickled beets. Thinly slice beets. 

2. Spread goat cheese on all four slices of bread. On two slices of bread, top goat cheese with beets, apple slices, and basil. Drizzle with honey. Add salt and pepper to taste. 

3. Add the remaining two slices of bread to form sandwiches. 

4. Lightly drizzle olive oil or a dash of clarified butter on bread sides that will be facing the grill. This will create a crispier grilled sandwich. 

5. Cook sandwiches in either a panini press or skillet. Panini Press: Preheat the press on low-medium heat (start low if your stove runs high). Add your sandwich and cook until golden and crisp, about 3-5 minutes. On the Stove: Preheat a skillet with butter or oil to low-medium heat. Add your sandwich, then place a heavy pan on top to weigh it down. Press and cook until golden and crisp, about 3-4 minutes per side. 

Serve toasty warm! 
 


HOW TO PICKLE BEETS

INGREDIENTS

  • 1/3 cup apple cider vinegar
  • 1/4 cup water
  • 1 tbsp sugar
  • 2 whole cloves
  • 1 whole allspice
  • 1 1/2 tsp salt

In a saucepan, heat ingredients: cider vinegar, water, 1 tbsp sugar, 2 whole cloves, allspice, and salt. Stir until salt and sugar dissolve. Pour over raw beets (skins removed and sliced-if preferred) in a glass bowl or mason jar, and chill overnight for up to 1 week in refrigerator. 

I am a big fan of Bragg's Apple Cider Vinegar when pickling beets and also for other amazing health benefits. Apple Cider Vinegar has many uses and can be very beneficial for health issues, such as balancing blood sugar, boosting immunity, improving nutrient absorption, promoting healthy cholesterol, and aiding digestion. 

For more pickled beet recipes stop by "Pickled Heart Beets" for creating fun and delicious heart-shaped beets. "Shaped" pickled beets are great as toppings for tacos, in grilled sandwiches, and as a side-dish.

Enjoy! 


A Love Note Regarding Affiliate Links

This page contains affiliate links for items that I love and think you may love! If you purchase through a link I may earn a small commission (at no extra cost to you). As always, thanks for the beet love. Cheers!


Beet and Sweet Potato-Crust with Mushrooms, Dill, and Goat Cheese Quiche

Beet and Sweet Potato-Crust Leek Quiche

Break up your breakfast routine with a deliciously nutritious Beet and Sweet Potato-Crust with Mushroom, Dill and Goat Cheese Quiche! Do you love a good quiche? I do! This flour-free flavorful quiche is an absolute delight to create as it has no refined carbs and provides fiber, protein, and vitamins. 

Beets and sweet potatoes are high in vitamins, such as Vitamin A and C boosting immunity and reducing inflammation. Studies show that beta-carotene (which the body converts and uses as Vitamin A) is important for promoting healthy skin, immune systems, and good eye health and vision. Sweet potatoes and beets also contain healthy carbs providing energy for the body, so it seems natural to use them as a crust, in place of refined flour. The beet sweet potato crust is not as crispy as a traditional flour crust, but it provides so much flavor and is an excellent flour-less option. 

Beet and Sweet Potato Crust Dill Quiche

I am a sucker for breakfast foods (at all times of the day), and this quiche is a wonderful breakfast/brunch treat. Yum! When my beautiful mom visited me in California a few weeks ago, we had such a joyful mother/daughter bonding time experimenting with delicious recipes in the kitchen. We love cooking together, and this quiche was her idea. Thanks, mom! You're the best!

Modifications for Paleo or Vegan Diets

For paleo diets, replace milk with a dash of almond or coconut milk. To eliminate "milk" completely, replace milk with 1-2 tbsp of water (quiche may be less moist and fluffy). For eggs, I encourage using ethical eggs from happy hens. Yup! My hubby and I get our eggs from Vital Farms, a farm that promotes ethical and respectful hen and rooster rearing. The hens live in fresh air and sunshine and forage outdoors year round. Hooray!  

For a vegan quiche, use egg substitutes. Whole Foods contains some fantastic egg alternatives, such as Follow Your Heart egg replacements. Do you use egg replacements? What are your favorite brands? I look forward to hearing from you. Enjoy! 


INGREDIENTS

  • 2 cup shredded beets
  • 2 cup sweet potatoes (or russet potatoes)
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/2 cup chopped green onions
  • 1/2 cup chopped mushrooms
  • 1 tbsp dried dill (or fresh)
  • 5 large eggs
  • 1 cup 2% milk (or preferred milk)
  • 2 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 1/4 cup crumbled goat cheese

Just Beet It Tips

For optional ingredients, add chopped broccoli, tofu, turkey bacon, leeks, shredded carrots, spinach, beet greens, red onions, or sun-dried tomatoes. 

For herbs, add fresh thyme, rosemary, or basil. 

Yum! 

 

DIRECTIONS

1. Heat oven to 450 F degrees. 

2. In colander over bowl, combine shredded beets, sweet potatoes, and 1/4 tsp salt. Let sit for about 10 minutes. Press gently to discard any liquid. Stir in 1 tbsp of the oil. 

3. Coat 9" pie plate with cooking spray or oil and pat beet and sweet potato mixture into pan in an even layer, coming up sides of pan to create a thin crust. 

4. Bake crust about 20 minutes (until set). If edges get too dark or appear burned, cover crust with foil. 

5. Heat remaining oil in skillet over medium-high heat. Add green onions (or leeks) and saute for about 5 minutes. Stir in dill and scatter dill and green onions over crust. 

6. Whisk eggs, milk, mustard, remaining salt, and pepper. Pour over green onions and top with goat cheese. 

7. Bake until egg mixture is set, 25-30 minutes. Let cool about 15 minutes. Garnish with remaining dill. Slice into wedges and serve. 

Recipe inspired by "Break Out of the Breakfast Rut" Prevention Magazine


Beetroot Marinara

beetroot marinara

Beetroot Marinara is filled with incredible flavors and nutrients. Created by the amazing Janice Clyne on her blog Nourished by Nature, this recipe is sure to delight beet lovers AND beet non-enthusiasts. 

A skilled biochemist, food scientist, and health coach, Janice promotes a plant-based real food diet in her lifestyle and recipes. When asked why she enjoys cooking with beetroot, she says, "I promote plant based food and love all veggies but beetroot has a special place in my heart! It's such a vibrant color with a natural sweetness and is packed with antioxidants, soluble fiber, minerals, vitamins, and supports just about every body system from improving digestive health to improving memory and cognitive function, strengthening the blood, bones and teeth, and reducing LDL cholesterol to support heart health."

Not only is Beetroot Marinara tasty and simple to create, this delicious recipe is also filled with incredible nutrients, such as lycopene (sun-dried tomatoes) and the phytonutrient betalain (beets). Lycopene, high in antioxidants, is a red pigment found in many red fruits and vegetable such as tomatoes and beets. The phytonutrient betalain (found in beets) also provides antioxidants and may reduce inflammation. Also as Janice advocates, the beet is a great detoxifier and "can lower blood pressure through the action of nitrates which open the blood vessels. It's pretty impressive."  

Did I mention that Beetroot Marinara is super duper delicious? Janice brilliantly blends incredibly unique and balanced ingredients, such as the inclusion of dates and paprika. "Sometimes beets can taste a bit earthy and tomatoes bitter, so dates add a real natural sweetness to balance the flavors, further boosted with garlic and warming sweet paprika, one of my favorite spices!" states Janice.

To learn more about Nourished by Nature, click for the full interview: Tasty Tuesdays: Meet Janice from Nourished by Nature.

Have you tried Beetroot Marinara? What do you think? I would love to hear from you! 


INGREDIENTS

  • 1 pack of vacuum packed beetroot* (about 300-400g) or    3-5 small to medium fresh beetroots. 
  • 1 tin chopped tomatoes or a 4 or 5 fresh tomatoes, chopped
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1/4 cup sun-dried tomatoes
  • 2 Medjool dates, pitted and chopped
  • 2 or 3 cloves of garlic, finely chopped
  • 1 tablespoon fresh thyme and oregano or 1 tsp dried mixed herbs
  • 1 tsp paprika
  • 1 tablespoon balsamic vinegar
  • a few sliced olives to garnish (optional)
  • 1 tablespoon olive oil or the oil from the sun dried tomatoes

 

*Janice encourages healthy fast (easy prep) food, so using pre-packaged (vacuum packed) beets, like Love Beets is a wonderful way to decrease prep time. For fresh beets, steam or roast to cook. 

DIRECTIONS

1. Heat the oil in a pan, then add the onion and cook for 5 minutes on medium heat. 

2. Add the chopped pepper and garlic and continue to cook for another 5 minutes. 

3. Add the chopped tomatoes, sun dried tomatoes, chopped dates, beetroot, herbs and paprika and continue to cook on a low heat for around 15 minutes.  

4. For a chunky texture, blitz half the sauce with a hand blender and leave the other half chunky. 

5. Season with himalyan sea salt and black pepper then stir in a tablespoon balsamic vinegar. 

6. Serve over spiralised veggies, and garnish with fresh herbs and sliced olives for an extra omega 3 boost! It would also be lovely on spelt or wholegrain pasta.

Looking for a fabulous Spiralizer? This inexpensive Spiralizer is my favorite way to create delicious veggie pasta. Enjoy! 
 

Photo and Recipe by Nourished by Nature


Red Beet, Date, and Sunflower Seed Granola (Gluten-Free & Vegan)

Beet, Date, and Sunflower Seed Granola

Power up with a colorful and delicious Red Beet and Date Granola high in essential minerals, vitamins, and fiber. Serve granola as a topping to yogurt (vegan/non-vegan) or ice cream or as a breakfast cereal with your favorite preferred milk.

Homemade healthy granola is filled with flavor and crunch and offers a delightful boost of energy. I love this granola for many reasons, but some of my favorite reasons are that it contains NO refined sugars, plenty of soluble fiber from gluten-free rolled oats, essential minerals and vitamins, and healthy fats from Omega 3's and Omega 6's. 

Both beets and dates offer natural sweetness and are great sources of energy and fiber. Dates also contain many essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc. Sunflower seeds, one of my favorite seeds, provide a great source of essential fatty acids, along with iron, vitamin B, magnesium, selenium, and zinc. 

Benefits of Zinc

What is so important about zinc? Zinc is needed for our body's defensive immune system to properly work. It assists with cell growth and wound healing. Zinc also helps protect the skin from UV rays, and as a red-head with extremely fair skin, I make sure to topically apply zinc with natural sunscreens as well as internally ingest zinc with zinc-rich healthy food. Protecting our skin is super important. 

Are you a fan of granola? I would love to hear how you enjoy this Beet, Date, and Sunflower Seed Granola. Cheers! 


INGREDIENTS

  • 1 medium red beet
  • 6-7 large, Medjool dates (pitted), soaked for four hours or more and drained
  • 1 1/2 C gluten-free rolled oats
  • 1/2 C chopped pistachios or almonds
  • 1/2 C sunflower seeds, raw and hulled
  • 1/4 C hemp seeds (optional)
  • 1/2 C unsweetened shredded coconut
  • 1/2 C golden raisins
  • 1/4 raw cacao nibs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1/4 cup water
  • pinch of salt
  • 1 tsp honey (optional)

 

Optional Seasonings

ginger, pumpkin spice, chili powder, cardamon, etc. 

DIRECTIONS

1. Preheat oven to 325 degrees.

2. On low heat or at room temperature, melt coconut oil and mix with honey, vanilla, and cinnamon.

3. Mix dry ingredients (oats, nuts, seeds, and salt).

4. In food processor, puree cooked beet, dates, water.

5. Pour beet, dates, and water mixture over dry ingredients. 

6. Add wet mixture (oil, honey, vanilla, and cinnamon) 

7. Line a baking sheet with aluminum foil. Spread with granola.

You can either:

a. Bake at 325 for 40- 43 minutes, or until browning but not burning.

b. Raw Option: Dehydrate at 115 degrees for about 6-8 hours, or until totally dry and crispy.

8. Bake granola, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown.

9. Add golden raisins and shredded coconut after granola has baked or add to mixture at 30 minutes. Coconut may burn, so watch carefully. 

10. After granola has cooled, add raw cacao nibs. 

11. Store the cooled granola in an airtight container. Enjoy! 

Recipe inspired by The Full Helping 
 


Beet-Glazed & Fennel Salmon

slide_333307_3322672_free.jpg

Glam Up Grilled Salmon with Beets & Fennel

Beets, salmon, fennel, and pecans . . . every single ingredient screams EAT ME! The sweet beet paired with orange and fennel enhance the salmon's subtle flavor and provide a highly nutritious profile: Omegas, Vitamin C, Magnesium, and Amino Acids.

Roast the beet-glazed salmon in the oven or grill in aluminum foil for about 15 minutes (6-7 minutes each side). Grilling provides a delicious "crunch" combined with the juiciness of the marinade. Happy eating!


INGREDIENTS

for the salmon:

  • 2 large fillets of salmon or 1 large piece for a dinner party, about 1 1/2 pounds
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1 medium beet, diced

for the salad + vinaigrette:

  • 1 medium bulb fennel, thinly sliced or cut with a mandolin
  • 1 large orange, peeled and thinly sliced
  • a handful of fennel frond, roughly chopped
  • fresh pecans, finely chopped
  • 1/4  cup champagne vinegar
  • 1 1/2 tablespoon orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • pinch of salt
  • 1 tablespoon olive oil

DIRECTIONS

1. Preheat oven to 425 degrees.  Line a cookie sheet with parchment. Place salmon skin side down. Sprinkle with salt.

2. In a small saucepan, combine orange juice, lemon juice, sugar and beet. Cook over medium heat until mixture starts to thicken, about 5 minutes. Strain liquid into small bowl. You can reserve beets for another use. 

3. Brush salmon with glaze and roast in oven for 15 minutes. Salmon should be firm and flaky. Let rest for 5 minutes.

4. While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar.  Whisk in olive oil. 

5. Assemble salad on platter. Lightly dress with vinaigrette, and top with salmon.

6. Sprinkle with another tablespoon of fennel frond. 

Recipe and photo credit: birdandclever


Rosemary Roasted Beets and Carrots

The distinct pine-like fragrance of rosemary makes me smile with fond memories of camping in the woods under the trees, baking herb-infused shortbread cookies with family around the holidays, and sipping tea on chilly evenings while wearing flannel and rainbow-striped toe-socks. Yes - rainbow toe-socks! Rosemary is a charming, delicious, and versatile herb. 

Rosemary Health Benefits

Native to the Mediterranean, historically rosemary has been used as a natural medicine and seasoning. The delicious herb is known for stimulating the immune system, increasing circulation, and improving digestion. Another fantastic benefit of rosemary is its use for increasing blood flow. 

Carrot Health Benefits

Give a round of high-fives for the extraordinary health promoting beta-carotene found in carrots. With a high carrot intake, it is not surprising that Bugs Bunny has energy and brain power to outsmart his adversaries! Carrots promote healthy vision, especially night vision, and also help reduce cardiovascular diseases and cancer by combating health-damaging free radical activity. Plus - the vast variety of carrots creates vibrant dishes. I love incorporating yellow, orange, and purple carrots into recipes as they add a beautiful splash of color! 

Red Beet Health Benefits

High in antioxidants, vitamins and minerals, the red beet is a great source for 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 endurance. Additionally, the red beet is a folate rockstar! Especially beneficial for pregnant women, folate promotes healthy growth cells. 

Truthfully, I would munch on these Rosemary Roasted Beets and Carrots even without the wonderful health benefits because this recipe is incredibly delicious. However, knowing the ingredients are packed with nutrients makes me love this recipe even more. Enjoy!

Do you have memories associated with the distinct smell of rosemary? I look forward to hearing from you! 


INGREDIENTS

  • 4 medium beets (click here for tips on selecting beets)
  • 4 large carrots
  • 1/4 C red wine vinegar (or Apple Cider Vinegar for a fruity flavor)
  • 3 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 3-4 sprigs fresh rosemary 

For more rosemary-inspired dishes, you may also enjoy Rosemary and Garlic Beet Chips.

 

DIRECTIONS

1. Preheat oven to 450 degrees F.

2. Scrub carrots, cut in half and into 2-inch lengths.

3. Peel beets if preferred (beet skins are edible). Cut beets in quarters or cubes. 

4.  Toss beets and carrots with vinegar, oil, salt, and pepper in a bowl or on a rimmed baking sheet (TIP: rimmed sheets work best as liquid from oil and vinegar may run). Rosemary can be tossed with ingredients or sprinkled on top of veggies. Tossing the herb with the veggies will create more rosemary-infused flavor! 

5. Roast vegetables about 35 minutes, tossing once, until vegetables are tender. Cooking time varies on vegetable mass. 

6. Garnish vegetables with goat cheese, fresh rosemary sprigs, or Bragg's Nutritional Yeast.


Beet and Almond Pancakes (gluten-free)

beet and almond pancakes

Beet lovers and beet non-enthusiasts alike will love these Beet & Almond Gluten-Free Pancakes. Because beets have a unique sweet flavor and they are healthy, adding beetroots to pancakes is a creative way to enjoy the beet's deliciousness and nutritiousness in the morning or any time of the day. 

Modifications: Depending on your desired sweetness, a dash of stevia or a tablespoon of Grade B maple syrup in place of honey are both delicious options. For juicier and less sweet pancakes, replacing honey with a tablespoon of applesauce also works wonderfully. Top pancakes with butter, syrup, applesauce, or almond-butter. If you are feeling super beet zealous, double the batch and freeze for a fast meal later in the week. Yum! 


INGREDIENTS

  • 4 small red beets*
  • 1 1/2 cups of almond flour or gluten-free pancake mix
  • 3 eggs
  • 1/4 cup almond milk
  • 2 tbsp honey
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp almond extract (optional)
  • 1 tsp vanilla extract (optional) 

Optional Toppings:

butter, syrup, applesauce, almond-butter, or jam

*Tips for Selecting Quality Beetroots and Beet Greens

DIRECTIONS

1. Cut tips off of beets and wrap in tin foil. Roast in the oven at 400 degrees for about 30-40 minutes or steam beetroots for about 20 minutes. For a fast no-fuss option, use 4-5 packaged pre-cooked baby beets found in local markets. 

2. Let cool, peel, and discard skin.

3. Cut into small pieces and purée in the food processor.

4. Mix all pancake ingredients together and stir in the puréed beets.

5. Coat pan coconut oil or preferred cooking oil and pour large dollops of batter. When batter starts to bubble, flip and cook the other side.

6. Top pancakes with preferred toppings.

Photo and adapted recipe: sproutandpea.com