Vegan Red Borscht

Borscht, a popular and delicious European-originated dish, may look like blood soup, but don't let that deter you from enjoying its incredible health benefits. Created by Project Wellness, this easy-to-make recipe will help you feel your absolute best!

Used as a broth for the sick and elderly in the 16th Century, the beetroot has often been described as a blood-building tonic or detoxifier of the blood. Beetroot contains Iron, Potassium and Folate: all three contribute to healthy blood. Beet soup also improves immunity, reduces inflammation, increases cardiovascular function, and detoxifies the liver and colon. Add borscht to your diet; your body will thank you! 

For more beet soup recipes, try Beet, Apple, Carrot and Ginger Soup (vegan). 


  • 2 lbs of red beets
  • 1 stalk of celery
  • 3 carrots
  • 1/2 medium yellow onion
  • 8 black peppercorns
  • 1×1 inch dried mushroom
  • 1 tsp sea salt
  • 1/2 lemon

Optional Additional Ingredients

  • chopped garlic
  • fresh jalapeno
  • chili powder
  • fresh dill (for topping)
  • coconut milk (for topping) 



1. Peel and wash all the veggies.

2. Cut the beets into thick slices.

3. Burn half an onion (unpeeled) on your stove.

4. Keep on the stove until layer by layer is burned.

5. Add all the ingredients into a 4 quart pot. Fill with water.

6. Once it starts boiling add juice from 1/2 a lemon. Turn off the heat.

7. Cover the pot and leave on the stove overnight.

8. Strain the next morning. This soup is meant to be chunky, but if preferred, add cooled soup to a food processor and mix for a creamy soup option. Double the batch and freeze leftovers for an easy and fast meal later in the week.

Serve borscht with a dollop of coconut milk, fresh dill, or French baguette slices.

Recipe and photos provided by Project Wellness. Stop by and meet the fabulous creators of Project Wellness and discover more delicious vegan recipes. Enjoy! 

Beet, Cauliflower, and Ginger Raw-Slaw

Marinated in a delightful vegan ginger sauce, this Beet and Cauliflower Raw-Slaw is pure veggie goodness with every single sassy bite. 

While I was visiting family in Wisconsin, Sunny Hill Farm gifted me a colorful purple cauliflower and this delicious creation came to life, thanks to both Sunny Hill and the amazing recipe creator, Trinity from Trinity's Kitchen. A passionate advocate for healthy eats, I absolutely adore this raw, vibrant, nutrient-dense salad. 

Besides the extraordinary blend of flavors in this stellar salad, the ingredients are jam-packed with nutrition. Plus- this beet cauliflower salad was a hit with my friend's toddler, so that's a win! Wondering why you should eat more beets? 

Beetroot Health Benefits

  • Balances Blood Pressure
  • Detoxifies Liver and Colon
  • Increases Endurance
  • Improves Immunity
  • Enhances Mental Clarity
  • Adds Antioxidants
  • Increases Circulation and Hearth Health

Yowza! There are so many incredible reasons to eat more beets! 

For more health benefits, stop by Just Beet It's Nutrition page and to discover more about the beautiful benefits from ginger, visit 10 Reasons Why Ginger Is Good for Us

Can't get enough of delicious vegan dressings featuring ginger? Try Beet Spring Rolls with Almond Butter, Lime, and Ginger Sauce or Beet Buddha Bowl with Tahini Lemon Dressing.

Wishing you a beautiful new year filled with delicious food, epic memories, and endless laughter.

What are you excited for in 2017? I look forward to hearing from you! 



  • 2 tablespoons tahini
  • 1 tablespoon raw apple cider vinegar
  • 1 tablespoon Bragg's Amino Acids
  • 1 tablespoon water (or 2 depending on thickness of tahini)
  • 1 teaspoon fresh ginger (finely grated)
  • 1 teaspoon coconut nectar syrup (or maple syrup)
  • 1 teaspoon ground coriander

Veggies & Things

  • 1 small cauliflower
  • 1 beetroot (anywhere between a golf ball and tennis ball size)
  • handful of chopped beet greens
  • 1 small onion 
  • handful of raisins


  1. Make the tahini sauce by putting all the sauce ingredients into a small food processor or blending with a hand blender.  Mix until creamy smooth.
  2. Chop the cauliflower into tiny florets or tiny pieces. Add the leaves, if there are any good ones.
  3. Grate the beetroot (removing any tough end bits first).
  4. Finely chop the onion.
  5. Put the chopped cauliflower, grated beetroot, chopped onion and raisins in a salad bowl. Add beet greens (if desired). 
  6. Mix in the sauce until everything is nicely coated.
  7. Enjoy as part of a salad buffet or with potato wedges. 

Store in the fridge for a day or two. The flavor increases when marinated! After two days, the salad tends to get soggy, so try to eat fresh or within a day or two. 

Recipe shared from Trinity's Kitchen

Beet and Peach Salad with Basil and Goat Cheese

Beet and Peach Salad with Basil and Goat Cheese

Looking for a vibrant and flavorful summer salad? Try a delicious Beet and Peach Salad with Basil and Goat Cheese. This salad contains incredibly healthy and tasty foods: yellow and red beets, peaches, basil, lemon juice, walnuts, and goat cheese. Adorned with sunflower seeds and a dash of salt and pepper, this fresh summer salad is a delight! 

Besides the stunning taste, the ingredients are filled with antioxidants, vitamins, and healthy omega-3 fats, and minerals. Peaches and beets are high in essential minerals, such as potassium, which is key for promoting healthy kidneys and blood pressure. The beautiful peach is also a great source of Vitamin C, a vitamin that plays an important role in the body's formation of collagen, the support system for bones, joints, and skin. Don't forget to go "nuts" for nuts. Walnuts are a fantastic source of omega-3 fats, reducing inflammation and supporting heart health. 

I am a passionate advocate for eating greens, so this salad's green "base" is basil. Although I often reach for kale, spinach, chard, or beet greens, using basil creates a uniquely crisp flavor (slightly peppery and minty) complimenting the earthy beetroot, sweet peaches, and slightly salty goat cheese. In addition to its incredible flavor, basil is a super-hero ingredient packed with Vitamin K and A and many anti-inflammatory benefits. Wahoo! My cells gleefully shimmy with every bite of this nutritious and unbelievably delicious salad, and I hope yours do too! 

Are you a fan of peaches in salads? What are your experiences with fruit/veggie salad combinations? I look forward to hearing from you! 

INGREDIENTS (2-3 servings)

  • 2 medium beets*, peeled and cooked
  • 1 1/2 fresh peaches, sliced or chopped
  • 4 oz goat cheese or chevre
  • 1/2 cup toasted walnuts or sunflower seeds
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 1 cup fresh basil leaves, torn or chopped 

*Using 3-4 packaged ready-to-eat baby beets, such as Love Beets, will save time during the prep process. Baby beets are smaller than regular full-grown beets, so you may need 3-4 rather than 2 medium beets. 


1. Wrap beets in parchment within aluminum foil (will help retain the moisture and nutrients) and roast in the oven for about 30 minutes at 350 F degrees. You may also steam beats. Beets are cooked when they are easily pierced with a fork. Open foil to allow beets to cool. After beets have cooled enough to handle, skins will easily slip off. 

2. Whisk olive oil and lemon juice together in a medium bowl. Salt and pepper to taste. Add beets and peaches and toss gently. Add basil and again toss gently. 

3. Keep salad in medium bowl or divide ingredients among 2-3 small plates. Garnish each plate with 1 oz of goat cheese and 1 tbsp sunflower seeds or walnuts. If keeping ingredients in bowl, add all ingredients and lightly toss. Enjoy! 

Golden Beet, Grapefruit, and Fennel Salad

Golden Beet, Grapefruit, and Fennel Salad

I am having a love affair with grapefruit. It all started a few months ago when I purchased a giant bag of delicious pink grapefruits from Trader Joe's. On a whim, my fabulous husband cut grapefruit segments (as shown in the pictures), and now I am hooked. These giant grapefruit segments have changed my world! 

Golden Beet, Grapefruit, and Fennel Salad

Looking for a light and healthy Spring or Summer salad? This Golden Beet, Grapefruit, and Fennel Salad is divinely delicious offering a delightful combination of flavors and nutrients. Plus the colors from pink grapefruits, yellow beets, and purple onions are absolutely stunning.

Why Grapefruit and Beets? 

Grapefruit is a delicious fruit high in Vitamin C and minerals, such as potassium. Grapefruit improves immunity and supports skin health, encouraging more radiant glowing skin. In addition to numerous health benefits from grapefruits, golden beets are filled with immune boosting and inflammation reducing antioxidants. You know what else rocks my socks about beets? Beets support healthy livers and digestion. Awesome! The light citrus flavor from grapefruits and oranges pairs well with "earthy" beets, so beyond the fabulous health benefits, this salad is uniquely flavorful. 

Why I Love Fennel 

Have you cooked with fennel? Fennel is known for its distinct   licorice flavor and crunchy texture. Besides being delicious, fennel is also nutritious. Filled with minerals and vitamins, such as calcium, manganese, magnesium, and iron, fennel promotes bone health, balanced blood pressure, and healthy hearts. Adding the unique flavor of fennel with grapefruit and beets creates a magical salad experience.  

For more beet and grapefruit combos, try Beet and Grapefruit Juice (with cayenne).  Want to spend more quality time with fennel? Stop by Vermilion Roots for Christine's amazing Fennel and Pear Soup. Yum! 

INGREDIENTS (Servings: 3-4)

  • 3 medium golden beets (or red if preferred) 
  • 3  grapefruits
  • 1/2 small-medium fennel bulb, thinly sliced
  • 1 medium naval orange
  • 1/4 red onion, thinly sliced
  • 1/4 cup loosely packed chopped fresh basil (optional) 
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice
  • olive oil (to taste) 
  • sea salt and black pepper (to taste) 
Golden Beet, Grapefruit, and Fennel Salad


1. Gently wash beetroots and cook. Preheat oven to 375 degrees. Individually wrap beets in foil. 

2. Roast beets until tender when pierced with a knife. Roasting time varies on beetroot size, but aim for about 35-40 minutes. 

3. While beets are roasting, peel orange and grapefruits, discarding all white pith and skins. Cut between membranes of grapefruits to release grapefruit segments. 

4. Place peeled orange slices and grapefruit segments into medium-large salad bowl.

5. Add chopped or thinly sliced fennel bulb, removing and discarding any browned outer layers or spots. 

6. Peel cooled beets, and slice beets into quarters or thin rounds. 

7. Add beets and chopped onions to orange, grapefruit, and fennel pieces. 

8. Spoon lemon juice and orange juice over salad ingredients.

9. Drizzle with olive oil. 

10. Season to taste with sea salt and ground pepper. 

11. Toss or lightly mix all ingredients. Garnish with thinly chopped basil leaves or mix basil leaves to salad. Refrigerate. 

NOTES: Because fennel and beets are quite flavorful, lightly dressing the salad with olive oil and citrus juice seems to best compliment this salad's ingredients. A hint of lime juice also works well. Enjoy! 

Beet Buddha Bowl with Tahini Lemon Dressing

Beet Buddha Bowl with Tahini Lemon Dressing

This Beet Buddha Bowl will rock your socks with its simplicity, superhero health benefits, and alliteration. Who doesn't love to say Beet Buddha Bowl? It rolls off the tongue with ease! Beets are quite spectacular in almost way, and this salad showcases the delicious simplicity of beets in their basic, beautiful, most nutritious form: raw. 

What is a Buddha bowl? There are a lot of speculations about the origin of these delightful bowls, but the term is commonly used because of the bowl's appearance. Packed full of greens, raw or roasted veggies, grains (like brown rice or quinoa), beans/legumes, and/or tofu, Buddha bowls have a "rounded belly" appearance on the top, like the belly of Buddha (urban dictionary). These bowls are often made with  simple, pure, nutrient-dense foods promoting a healthy body, mind, and spirit.

Beet Buddha Bowl and Tahini Lemon Dressing

Cultivating an artistic element, each Buddha bowl varies based on its ingredients and style. This Beet Buddha Bowl is packed with power greens (baby kale, chard, and spinach) and layered with fresh organic orange and yellow bell peppers, radishes, cucumbers, chickpeas (garbanzo beans), onion and garlic sprouts, and tasty raw red beets. You may also use pre-cooked packaged beets, steamed beets, or pickled beets for extra pizzazz. Chickpeas are high in plant-based protein, and raw veggies provide powerhouse vitamins, antioxidants, and fiber making this bowl a fabulous nutrient-dense meal. Dress the veggies with olive oil and lemon juice or create a healthy Tahini, Ginger, and Lemon Dressing. Yum! 

I am obsessed with chowing down on huge "meal-in-a-bowl" salads. My precious gramps used to call my salads and smoothies "rabbit food." Therefore, it seems quite appropriate to share a quote from Bunny Buddhism (Hopping Along the Path to Enlightenment): "Every hop has the potential to be joyful." I hope your day is filled with joyful hops. Cheers! 

Looking for more recipes featuring Tahini? Explore Beetroot and Garlic Hummus and Beet Walnut Dip. What are your favorite Buddha Bowl combos? I look forward to hearing from you. 


for salad

  • 1 red beet, raw, peeled, and diced
  • 1/2 cup sprouts (alfalfa, onion and garlic sprouts)
  • 1 cup chick peas
  • 1/2 cucumber, sliced
  • 2 small radishes, sliced
  • 1/2 cup bell peppers, chopped
  • 1 cup power greens (spinach, chard, or kale)

for dressing

  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 tbsp Bragg Natural Liquid Aminos (or soy sauce: optional)
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated (optional)


1. Rinse all veggies and chop according to size preference. 

2. Arrange greens and/or grains on bottom or center. 

3. Top with your favorite veggies, legumes, tofu, and toppings. 

4. For dressing, blend all ingredients in a food processor or high-speed blender. 

5. Dressing will keep for several days in refrigerator. If oil hardens in refrigerator, let dressing sit at room temperature until oil becomes liquid. Enjoy! 

Optional Ingredients

1/2 cup quinoa, brown rice, or lentils; tofu (steamed, baked, or raw); a variety of veggies (squash, sweet potato, carrots, peas, broccoli, zucchini, or jicama); and nuts or seeds as toppings 

Curried Beets with Toasted Walnuts Salad

Curried Beet and Toasted Walnuts Salad

"Curry" Up and Try a Delicious Beet Salad!

This quick-curry recipe jazzes up cooked beets within minutes! Mixing the beet's earthy sweetness with citrus and a hint of curry spice is a delicious combination. Plus - beets, curry, and walnuts are quite nutritious offering incredible health benefits.

Curry Health Benefits 

Native to Southeast Asian cuisines, curry powder and leaves may help protect against heart disease, reduce Alzheimer's disease symptoms, ease inflammation, boost the immune system, and remove toxins from the body. These are some of the many reasons (besides the fabulous taste) to pump up the "heat"! 

Go "Nuts" for Walnuts!

High in plant-based Omega-3 fats, walnuts are delicious nutrient-dense nuts that may help improve cardiovascular function, balance weight control, and improve brain function. Toasted walnuts also provide a great balance to beets and lemon juice. 

This Curried Beet and Toasted Walnut Salad pairs well with rice (brown, white, or jasmine - whichever you prefer) and naan. Enjoy! 


  • 4-5 small-medium beets*, fresh if possible
  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 1/4 tsp salt (more to taste)
  • 2 tsp curry powder (use less if sensitive to spice)
  • 1/4 cup toasted, chopped walnuts
  • fresh dill to garnish (optional)
  • a dash of coconut milk or plain Greek yogurt (optional)

Although using fresh beets is best, if time is an issue, use packaged organic baby beets, such as Love Beets. 4-5 small baby beets should suffice.

When selecting fresh beets, see these tips: selecting quality beetroots and beet greens from the market.



Because I am not super savvy at making naan from scratch, I use ready-to-eat Garlic Naan from Trader Joe's. If following a gluten-free diet, use a gluten-free grain of your choice and/or bread for dipping in the delicious sauce seeping from the beets and walnuts.



1. Remove any greens from the beets (leaving an inch or two of stalk to prevent bleeding) and rinse clean. Place beets in a pot of boiling water. Save beet greens for a tasty sauteed side-dish

2. While the beets are cooking, chop the walnuts and toast lightly in a dry frying pan.

3. Mix the olive oil, lemon juice, salt and curry powder in a small bowl. Adjust to taste.

4. Cook the beets until done but still firm. A fork pressed into the beets should encounter some resistance. Steaming beets for about 15-20 minutes is also a good way to retain the beets' vibrant color and nutrients.

5. Drain the beets and immediately immerse in cold water to cool. Slide off the skins.

6. On a cutting board (avoiding wood-grained boards are best), slice beets in half from top to bottom, and then slice each half into quarter inch wedges. Slice smaller (matchstick) if preferred. Add to a salad bowl.

7. Toss the beets with the dressing. Sprinkle the walnut pieces on top, and serve warm or cool.


Beet, Apple, and Walnut Freekeh Salad

Get Freekeh!  

What is Freekeh (pronounced freak-uh)? I am delighted that you asked. If you are not a wiz with the history of ancient grains nor have had the pleasure of a freekeh introduction, allow me to tell you a tale. The story goes that freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and the crop of young green wheat was set ablaze. Rather than sulking over the misfortune, the crafty villagers rubbed off the wheat chaff and cooked it, exclaiming "Eureka!" Freekeh was born. Today, freekeh is used in Northern Africa and the Middle East, and has recently ventured into Western food culture.

Freekeh goes through a roasting process in its production creating a nutty, slightly smoky flavor. After the wheat is roasted, the grain is threshed or rubbed, giving this food its Arabic name "farik" meaning "to rub." Similar to the taste of barley, freekeh is an excellent source of fiber, plant-based protein, and nutrients. 1/4 cup freekeh equals 6 grams protein, 20% Iron, 8% Zinc, 10% Folate, and 80% Manganese

Freekeh entered my life after a wonderful friend (Thanks, Mary Lou!) made an exquisite salad for lunch. The salad featured freekeh, and I was hooked. I recently cooked with freekeh for the first time when experimenting with unique side-dishes while visiting my family in Green Bay for the holidays, and I am thrilled to report that my mom loves this Beet, Apple, and Walnut Freekeh Salad! The salad offers an inviting medley of flavors. The sweet, earthy beets compliment the nutty flavor of freekeh, while the apples, walnuts, and parsley add crunch, texture, and taste. 

Do you cook with freekeh? I would love to hear your experiences. 

INGREDIENTS (serves about 6)

  • 1 cup freekeh*
  • 2 medium apples, cored and diced
  • 2-3 medium red or golden beets**, cooked and cubed or quartered
  • 1/2 cup chopped sweet onion 
  • 3 tbsp apple juice (or apple cider vinegar)
  • 2 tbsp fresh lemon juice
  • 2 tsp orange zest
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
  • 1 tbsp minced chives
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • a handful of raisins or dried cranberries (optional)

*Organic Freekeh Roasted Green Wheat (Freekeh Foods)Freekeh is a wheat product and contains a small amount of gluten. This grain is not suitable for people with celiac disease or gluten intolerances. 

**Steam beets for 15-20 minutes, skin, and cool. To eliminate some prep time, use pre-cooked packaged organic baby beets. 


1. Empty 1 cup freekeh In 2 1/2 cups water or broth in a saucepan and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until desired tenderness is reached. 

2. Remove from heat, let stand for about 5 minutes, and fluff freekeh.

3. Add apples, apple juice, lemon juice, and orange zest. Let stand for about 10 minutes. 

4. Add onion, walnuts, parsley, and chives and toss. 

5. Add chopped beets, a dash of olive oil (optional), salt and pepper. 

6. Serve warm or at room temperature. 

Grains Photo: Frekeh Foods

Beet, Apple, Carrot, and Ginger Soup (Vegan)

"BEET" the Cold! 

Beet Carrot Apple Ginger Soup

Nothing beats the chill of winter and combats a seasonal cold-virus like a steaming hot bowl of soup brimming with immunity boosting ingredients. Besides the delightfully toasty temperature and delicious flavor, beets, carrots, apples, and ginger are high in vitamins and antioxidants that boost immunity, increase cardiovascular function, and provide other healing properties. 

I have a special place in my heart for ginger. Commonly referred to as a "ginger" since I was born with red hair, ginger (the spice) and I formed a natural bond. An ingredient traditionally used in Asian and Indian cuisine, ginger is one of my favorite spices in recipes and also as a natural remedy for soothing an upset stomach, preventing and eliminating a "cold" virus, and reducing inflammation. Studies also show that ginger has antiseptic properties acting as a cough suppressant. Combined with the vitamins and minerals found in beets, apples, and carrots, this soup is a natural way to improve immunity during the cold season and keep you warm during chilly days. 

Beet Soup, eh? Many people are not thrilled with the idea of slurping pureed beets, but before disregarding the possibility of beet soup becoming your new favorite Fall soup (if it isn't already), imagine the beautiful marriage of flavors: earthy beet, tart apple, zesty ginger, and sweet carrot all combined into one steamy bowl of deliciousness. Add some onion, garlic, a dash of coconut cream (for a creamier version), and pepper, and this soup may surprise your taste buds. 

Beet, Carrot, Apple, and Ginger Soup contains a subtle flavor of ginger, but of course, you can flavor the soup to your liking. Do you want more spice? Be generous with the minced ginger and perhaps add some cayenne, creating an even stronger immunity boosting blend of ingredients. If you prefer a saltier soup, be liberal with the sea salt grinder. Cheers to toasty warm soup and healthy immune systems this Fall and Winter!

For more beet soup recipes, try borscht, one of the beet's most infamous soups. Do you have a favorite beet soup recipe? I would love to hear from you. Comment below.


  • 3 medium red beets
  • 2 Cup apple (Granny or other tart varieties)
  • 4 large carrots
  • 1 Cup chopped onion (yellow or white)
  • 5 Cup vegetable stock
  • 1-2 tsp coconut oil 
  • 2 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper


Garnish with goat cheese, Bragg's Nutritional Yeast, diced apples, minced ginger, sour cream, pine nuts, yogurt, or coconut milk. 

Just Beet It Tip

Oven roasting beets and carrots for about 15 minutes prior to adding them to the saucepan will create more flavor. 


1. Gently wash beets, carrots, and apples (Click here for selecting and storing beetroots). 

2. Peel apples and beets (Beet skins are edible. If you have a quality high-speed food processor, you may wish to keep skins attached. Beet skins tend to make the soup more chunky but not any less delicious)

3. Cut beets and carrots into quarters or small chunks. Cut apples into smaller chunks or cubes. 

4. Heat oil or butter in large saucepan over medium heat. Add chopped onions and saute until golden brown. 

5. Add minced ginger and garlic to saucepan. Cook for 3-4 minutes, stirring frequently. 

6. Add beets, carrots, apples, and stock (or water if preferred)

7. Reduce heat, cover saucepan, and simmer until vegetables and apples are tender. Time varies between 25-35 minutes depending on sizes cut. 

8. In a food processor, puree soup in small batches.

9. Taste soup and adjust seasonings to taste. 

10. Garnish with goat cheese, Parmesan cheese, Bragg's Nutritional Yeast, sour-cream, pine nuts, or coconut milk or yogurt. 

Ginger Photo Credit: Authority Nutrition

Roasted Pumpkin and Beet Salad with Arugula and Feta

pumpkin and beet salad with feta cheese

'Tis the season of EVERYTHING pumpkin, Fall’s beloved squash. Like many of you, I have been sucked into the pumpkin vortex.

Fall's arrival cues vibrant red, orange, and yellow-colored leaves, crisp temperatures that motivate us to sweater-up, and every pumpkin lover's dream comes true. Pumpkin lattes rule coffee shops. Pumpkin breads and muffins replace blueberry scones and bran muffins, and pumpkin pies and cheesecakes become dessert staples at every restaurant.

Every Fall, the beautiful stealthy pumpkin secures my affections. Although I may be one cup of pumpkin soup away from looking like an orange Oompa Loompa, there is more to the pumpkin's famed lattes and pies that inspires my fondness and respect for Fall's favorite squash. 

Besides its sweet delicious flavor, the pumpkin is extremely nutritious providing antioxidants, vitamins, and minerals. The beautiful orange pigment of the pumpkin is produced by carotene, which converts into Vitamin A (retinol). 1 cup of cooked, mushed pumpkin contains more than 200% of our recommended daily intake of Vitamin A (converted beta-carotene). This key vitamin helps maintain healthy skin, teeth, skin, and soft tissue. Vitamin A also promotes good vision, especially in low light, according to the U.S. Library of Medicine. Combine the pumpkin's health benefits with the beetroot's vast vitamins and minerals, such as Manganese, Vitamin C, and Folate (vital for pregnant and nursing moms), and we have an even bigger reason to eat more pumpkin and beets this Fall! 

Granted, consuming daily pumpkin lattes is certainly not as healthy as eating pumpkin in its raw or cooked form, but at least during Fall, my morning latte contains squash. That should count for something!  Speaking of lattes, I am on the quest to discover a homemade pumpkin almond-milk latte to save my piggy bank from breaking during the pumpkin season as Groundwork Coffee's Sirens beckon me to savor yet another exquisite coffee-shop brew. 

What are your favorite pumpkin recipes? I would love to hear from you! 


  • 4-5 medium beetroots (if greens are attached - see beet greens recipes)
  • 1 small sugar (pie) pumpkin 
  • 1 red onion
  • 1 large bunch of arugula
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • salt and pepper
  • 1 C reduced-fat feta (flavor to taste)
  • 1 tbsp sunflower seeds or pumpkin seeds
  • 1/3 C olive oil
  • 2 tbsp balsamic vinegar

Just Beet It Tips

For easy prep, use ready-to-eat butternut squash (offers a similar taste), found at Trader Joe's and Whole Foods. Slicing prepared organic baby beets will also cut prep time. Packaged pre-cooked baby beets by LoveBeets can be found at select grocery stores and Costco. 

Using ready-to-eat beets and pumpkin or squash is a great way to eliminate extensive prep, especially around meal times! 


1. Pre-heat the oven to 350 F.

2. Slice pumpkin in half. Scoop out the seeds and pulp. Remove pumpkin skin with a vegetable peeler. Save the seeds if you wish to roast them. This video provides tips on roasting pumpkin seeds. 

3. After removing the outer layer, cut the red onion into small wedges or quarters.

4. Gently wash and peel beetroots. Use gloves to avoid stained pink fingers or leave skins attached (beet skins ARE edible just not aesthetically pleasing to most). Avoid using porous cutting boards as red beets will stain.

5. Place beetroot, pumpkin, and onion on roasting tray lined with parchment paper and coat (drizzle or brush) with half the olive oil. Season with salt, pepper, and cumin. 

6. Place roasting tray with vegetables* in the oven and cook for approximately 28-30  minutes, turning the pumpkin, beetroot, and onion after 15 minutes. Allow to cool and then assemble the salad. 

7. In a small bowl, mix remaining olive oil and balsamic vinegar and dried oregano. Gently toss (or drizzle) with roasted vegetables. 

8. Place roasted vegetables on bed of arugula or combine arugula in the mix. Sprinkle with feta cheese and sunflower seeds. Toss if preferred. 

Serve immediately or keep roasted vegetables and dressing separate from greens and chill in the refrigerator. Dressing and vegetables will keep for several days. Enjoy!

*Depending on who you ask these days, the pumpkin is either a fruit or a vegetable. For the purpose of this recipe, pumpkin has been placed in the vegetable category.  

Raw Chioggia Beet Salad with Honey-Lime Vinaigrette

Fall in love with a vibrant candy-cane colored Chioggia Beet Salad. Featured on, this recipe by Susan Russo is a beautiful example of why beets are incredibly, spectacularly diverse. Creating a raw beet salad offers a nutrient-dense salad with a stunningly colorful presentation. The Chioggia Beet variety tends to be on the higher end of "earthiness" (contributed to Geosmin), so if you are beet "newbie" and are not a committed fan of the beet's flavor, the Detroit Red Beet (red table beet) may be a better first impression of beets. For beet lovers, the Chioggia Beet has the perfect sweet and earthy flavor that makes us love the beet in all its magnificent glory! 

INGREDIENTS (Makes 4 to 6 servings)

for the Salad

  • 4 medium Chioggia beets (or another beet variety) washed, peeled and cut into matchsticks
  • 2 scallions, thinly sliced (about 1/4 cup)
  • 2/3 cup chopped fresh cilantro
  • 2 tablespoons roasted unsalted or salted pepitas*

for the Vinaigrette

  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

* The pepita, a pumpkin seed, is high in zinc and other nutrients. Pepitas are available at most major supermarkets and Mexican specialty markets.


1. Whisk all vinaigrette ingredients in a small bowl and set aside.

2. Wash and peel beets. Using a sharp knife, cut into matchsticks.

3. Place beets in small bowl.

4. Add scallions, cilantro and pepitas, and toss.

5. Add vinaigrette and toss until well coated.

Serve at room temperature.

Variation: Add diced avocado or crumbled queso fresco, a soft, mild, lightly salted Mexican cheese available in Mexican specialty markets and most major supermarkets.

Recipe and Photo by Susan Russo for NPR and

Hearty Red Beet Soup: Borscht

Borscht (1).jpg

BEETastic Soup

Believed to originate from the Ukraine, Borscht (also known as Borsch) is a popular soup in many Eastern and Central European countries. Beetroot is the main ingredient, and the beet is what gives the soup its vibrant blood-red color. This soup is eaten cold or warm (I prefer it super toasty warm on a cold day). Cider vinegar or kvass (a sour, slightly alcoholic beer) is often added to the soup to neutralize the sweet beet taste, and in the Ukraine, beef is usually included with this soup; however, the root vegetables are the main ingredients. Garnish this soup with sour cream, fresh dill weed, or chopped mushrooms. 


  • 4 cups chicken broth/stock (or vegetable stock if you prefer)
  • 1 farm stand bunch of beets, diced and peeled (about 2 cups)
  • 1 Yukon gold potato, diced (approximately 1.5 cups)
  • 2 Tbsp butter
  • 1 yellow onion, chopped (about 1.5 cups)
  • 1-2 tsp salt
  • 1 tsp caraway seeds
  • 2 large carrots, peeled and cut
  • 1 stalk celery, cut
  • 3 cups red cabbage, chopped
  • 1 -2 tomatoes, chopped
  • 1 Tbsp cider vinegar
  • a bunch of chopped fresh dill (I like a lot, maybe 3 Tbsp)
  • black pepper to taste

Garnish for each bowl:
sour cream or plain Greek yogurt,
fresh dill, squeezed lemon wedge on top,
salt and pepper to taste


1. In a large pot, bring broth, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 15 minutes. Reserving the stock, drain beets and potatoes into a side bowl and set both aside.

2. In the same pot, heat butter over medium heat. Add onions, caraway seeds and 1 tsp salt, and sauté until the onion is translucent, about 3-4 minutes. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. 

3. Stir in potatoes, beets, and all remaining ingredients. Cover and simmer on low heat for 30 minutes.

4. Puree contents of pot in blender or food processor, working in small batches at a time depending on size of your blender or food processor. If you prefer a chunkier stew-like texture, skip this step. Return to pot and continue to simmer.

5. Serve immediately, topped with the garnishes to your liking.

Recipe adapted from