Beet and Sweet Cherry Chia Pudding with Coconut Milk (Paleo / Vegan / GF)

Your “BEET”-ing heart will adore this vibrantly scrumptious Vegan Beetroot and Sweet Cherry Chia Pudding. Rich in Omega-3 Fatty Acids and antioxidants, Beetroot and Sweet Cherry Chia Pudding is great for your heart, a delicious recipe for celebrating Valentine’s Day in February which is also American Heart Month. Let’s celebrate LOVE with healthy happy hearts!

Enjoy chia pudding for a simple heart healthy breakfast or hearty afternoon snack on the go. You can even make chia pudding the night before for a ready-to-eat treat. Make the base in advance to let set in fridge overnight, adding the toppings in the morning.

Chia pudding is a family favorite. It is easy to make and can be as basic as “milk” base + chia seeds + fruit or sweetener. The flavors and toppings are diverse and flavorful. This chia pudding recipe is a beautiful combo of sweet earthy beetroot and decadent dark cherries paired with creamy coconut milk, vanilla extract, and nutty chia seeds. Yum! Using deliciously creamy coconut milk for the base, this pudding is vegan, paleo, and gluten-free.

What’s so great about chia seeds?

Besides the wonderful tapioca-like consistency (chia seeds are water soluble, so they expand in liquid creating a gel-like texture), these remarkable seeds are packed with nutrients, offering many health benefits.

An ancient Mayan and Aztec food, chia seeds are high in fiber, trace minerals, plant proteins (some research indicates a complete protein), antioxidants, and Omega-3 fatty acids, which studies show may reduce inflammation, balance blood pressure, and lower risk of heart disease. Omega-3’s are also vital for building healthy brain cells. Besides the benefits from chia seeds, beetroot is also a heart healthy food known for preventing heart disease and balancing blood pressure with its extraordinary antioxidants and nutritional value.

There are numerous reasons to include chia seeds and beets to your diet; Chia Pudding is an extremely nutritious and simple way to add incredible Omega-3’s to your day.

How-To Make Chia Pudding

1. Start with a “milk” base.*

2. Blend or mix fruits and/or vegetables with milk base (optional)

3. Add chia seeds.

4. Mix in a dash of cinnamon and vanilla extract (your choice).

5. Top with your favorite fruits, nuts, seeds, etc.

6. For a hearty option, add protein powder or collagen powder.

*This recipe uses full fat coconut milk, but you can also use lite coconut milk or other “milk” alternatives, such as oat milk, hemp milk, almond milk, or cashew milk.

Additional Chia Pudding Toppings and/or Ingredients

• nuts and seeds

• protein powder

• collagen powder

• fresh fruit

• coconut shreds

• figs and dates

• chocolate drizzle

• raw cacao powder or nibs

• hemp seeds

• granola (regular or gluten-free)

Chia pudding can also be enjoyed as a dessert. Add chocolate drizzle, extra fruits, and more sweetener for a more dessert-like vibe. This recipe utilizes the naturally nutritious sugars from the beetroot, and cherries, so adding extra sweetener is not required unless you prefer a sweeter taste.

Chia seeds are quite versatile. You can use chia seeds in other ways too. Sprinkle chia seeds on cereals or healthy smoothie bowls. Add chia seeds to salads and/or dressings, or use the seeds as an egg replacement in baking.

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VEGAN BEET AND SWEET CHERRY CHIA PUDDING WITH COCONUT MILK RECIPE (GLUTEN-FREE / PALEO / DAIRY-FREE)

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INGREDIENTS (serves 2, depending on jar or bowl size)

• 1/2 cup chia seeds

• 1 — 13.5 oz can coconut milk (or about 2 cups of preferred milk)

• 1/2 cup red beet, peeled, cubed and cooked*

• 1 1/2 cup sweet dark cherries (frozen or fresh, pitted)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 - 1 tbsp maple syrup or a dash of stevia (optional)

• 1/8 tsp salt (optional)

*You may also use raw beets, but the taste may be stronger. Cooked beets are a little sweeter and less “earthy” than raw beets. For a quick option, use ready-to-eat baby beets, such as “Love Beets” from the market.

DIRECTIONS

1. Combine chopped beets and coconut milk in high-speed blender until the beet is completely blended. The result will be a beautiful pink milk. If you don’t have a high-speed blender, use a food processor and blend until the beet is in tiny pieces. Then, strain the coconut milk mixture using only the liquid and eliminating the chunky pieces.

2. Add one cup sweet beets, vanilla extract, cinnamon, sea salt (optional), and maple syrup (optional) to the beet milk mixture and blend until smooth. If mixture is too thick, add a dash more coconut milk.

3. Pour mixture into a medium bowl, add chia seeds and gently mix. Stir until thoroughly mixed.

4. Place mixture in covered glass container, sealed Tupperware, or mason jars and place in fridge. If using mason jars for a ready-to-eat option, fill up jars (pint size is good) halfway with chia pudding, leaving room to top with sweet cherries, coconut shreds, hemp seeds, and other ingredients. Seal jars and place in fridge.

5. Let mixture sit overnight or at least 1-2 hours in fridge. Mixture will get thicker the longer it stays in the fridge making it easier to top with more sweet cherries, more fruit, coconut shreds, etc.

6. This chia pudding texture is quite thick. If you wish for a thinner consistency, add more coconut milk or preferred milk base.

7. When ready to eat, top with the remaining sweet cherries and other favorite toppings, such as coconut shreds, berries, chocolate drizzle, granola, etc.

8. The chia pudding will keep about 4-5 days refrigerated, but typically, it’s eaten within a few days because it’s so tasty!

9. Double the recipe if needed.

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You can also try a variation of this recipe by using beet powder instead of fresh beets. Beet powder makes for a lighter pink color and less pronounced beet flavor.

BEET POWDER AND SWEET CHERRY CHIA PUDDING WITH COCONUT MILK

(GLUTEN-FREE / PALEO / VEGAN)

INGREDIENTS (serves 2, depending on jar or bowl size)

• 1/2 cup chia seeds

• 1 — 13.5 oz can coconut milk (or about 2 cups of preferred milk)

• 2 tsp beetroot powder (2 or more for a stronger beet taste)

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1 cup sweet dark cherries (frozen or fresh, pitted) - use for topping AND mixed for a fabulous chunky texture.

• 1/2 - 1 tbsp maple syrup or a dash of stevia (optional)

• 1/8 tsp salt (optional)

DIRECTIONS

1. In a medium bowl, gently mix coconut milk, beetroot powder, vanilla extract, cinnamon, salt (optional), and maple syrup or stevia (optional).

2. Add chia seeds and gently mix until all ingredients are mixed well. Sometimes chia seeds sit at the top or fall to the bottom. That’s okay. You can mix the ingredients again later after the mixture sits a bit in the fridge.

3. Fold 1/2 cup cherries in the mixture, using the remaining 1/2 cup of cherries for the topping.

4. Pour chia pudding mix into a glass bowl with airtight lid or Tupperware and place in the refrigerator.

5. Let mixture sit overnight or at least 1-2 hours in fridge. Mixture will get thicker the longer it stays in the fridge making it easier to top with more sweet cherries, fruit, coconut shreds, granola, cacano nibs, hemp seeds, and more!

6. If you wish for a thicker or thinner consistency, add more chia seeds for a thicker texture and/or more coconut milk for a thinner consistency.

7. When ready to eat, remove from fridge and gently mix again. Top with the remaining sweet cherries and other favorite toppings.

8. This Beet and Sweet Cherry Chia Pudding will keep about 4-5 days refrigerated, but typically, it’s eaten within a few days because it’s so tasty! Enjoy!

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STILL HUNGRY?

Beetroot and Sweet Potato Latkes with Cashew Cream (Vegan / Gluten-free)

Vegan and Gluten-free Beetroot and Sweet Potato Latkes with Cashew Cream are savory and delicious, perfect for breakfast, brunch, or breakfast-for-dinner!

Latkes (fried potato pancakes) are typically enjoyed during Hanukkah festivities in December, but whether or not you celebrate Hanukkah, latkes are a delightful recipe idea, especially if you’re looking for a warm dish to start your day.

Originating in the Eastern European countries (Russia, Poland, Austria, and Germany), latkes were created due to the abundance of potatoes. Potatoes were also inexpensive and easy to store, making them a wonderfully accessible starchy vegetable for meals.

This Beetroot and Sweet Potato Latkes recipe is a twist on traditional latkes, utilizing nutrient-dense root vegetables, such as sweet potatoes and beets in place of potatoes and offering a vegan and gluten-free option. Keeping the traditional taste, Beetroot and Sweet Potato Latkes are seasoned with garlic, onion, and black pepper, a fabulous pairing with the natural starchy sweetness from beets and sweet potatoes.

Besides the scrumptiously savory taste, these latkes are also extremely healthy, offering vast nutrition with each bite. Both beets and sweet potatoes are high in Vitamin C, A, and K, beneficial for boosting immunity, strengthening bones, and building strong eyes and skin. Hooray for superhero root vegetables!

Latkes are traditionally vegetarian (formed with a combination of grated or ground potato, matzo meal, breadcrumbs and/or flour, and sometimes eggs), but this recipe uses egg replacement and gluten-free flour to create a vegan and gluten-free option.

These Beetroot and Sweet Potato Latkes are baked rather than fried, another variation on traditional latkes. Potato pancakes are usually fried to celebrate the eight days of Hanukkah; however, these latkes are oven baked. You may absolutely fry these latkes; however, it’s important to remove all excess moisture from the mixture as the patties will not stick together if too wet. Both beets and sweet potatoes are moist vegetables, so it is important to blot or squeeze out any extra moisture before frying or baking.

Garnish Beet and Sweet Potato Latkes with green onions, applesauce (a traditional topping for latkes), or homemade vegan cashew cream. Yum!

Homemade vegan nut cream is so delicious and versatile. It can be light and fluffy like a sour cream or have a thick consistency similar to cream cheese. Use it on latkes, spread on bagels, dollop on tacos, or pair with pickled beets for a scrumptious appetizer: Roasted Beets and Vegan Cashew Cream Crostini recipe.

Serve latkes hot and make extra! They tend to disappear fast from the table.

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Beetroot and Sweet Potato Latkes with Cashew Cream (Vegan / Gluten-free) Recipe

INGREDIENTS

• 2-3 medium red beets

• 1 sweet potato

• 1 small yellow or white onion

• 1/4 cup gluten-free all purpose flour

• 3 to 1 chia subsitute (egg substitute)

• 1/4 tsp ground pepper

• 1 tbsp nutritional yeast

• 1 tsp salt

• 1/4 tsp smoked paprika

• 1/4 tsp garlic powder

• green onions, garnish (optional)

• Vegan Cashew Cream (optional)

DIRECTIONS

1. Preheat oven to 400°F.

2. Grate sweet potatoes and beets. If you have a food processor to grate your sweet potatoes and beets, go for it! It’s a much quicker option.

3. Place grated sweet potatoes and beets in large bowl or sieve to squeeze out extra moisture. Because beets and sweet potatoes are moist vegetables, it is important to eliminate all excess moisture by soaking up moisture with a paper towel or squeezing ingredients together and pushing down through a sieve.

4. In a large bowl, mix together all the ingredients, adding egg substitute at the end.

5. Spray parchment paper with non-stick spray or rub coconut oil.

6. Take about 2 tablespoons of the mixture and form a thick flattened disc, placing on parchment paper.

7. Place in oven and cook patties for about 30 minutes. Flip halfway.

8. Bake until crisp.

9. Serve warm and fresh from the oven. If you wish to re-heat latkes, you may heat them in a pan over medium heat. This may add some extra crispiness to the latkes too.

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STILL HUNGRY?

Golden Beet Pasta with Rosemary (Gluten-Free)

Golden Beet Pasta with Rosemary is a deliciously aromatic and seasoned pasta filled with sweet earthy golden beets, crunchy almonds, and sharp Parmesan cheese.

When we think of beets, the notorious red beet that stains its way to the dinner table often comes to mind. However, there are many different beet types and varieties.

Most people are familiar with the red beets, but there are white beets, pink and white striped beets (Chioggia Beet), and golden beets. All offer vast nutritional benefits and slightly different flavors. The golden beet with its lovely yellow color is sweet in taste, and like red beets, golden beets contain fantastic nutritional benefits. However, they are slightly less to stain your hands and kitchen during the prep process. You can enjoy the delicious health benefits with less mess preparation.

Although it can be challenging to locate diverse beet varieties in grocery stores and Farmers’ markets, golden beets are a real treat! If you grow a garden every year, you may want to consider adding golden beets to your list of vegetables to grow. Golden beets are high in Vitamin C, folate, and trace minerals. All beetroots (although red beets are the highest nutritionally) contain superfood antioxidants too!

We love adding vegetables to pasta as it increases the nutritional value AND adds colorful shapes and tastes. Choose your favorite pasta, and VOILA, this is an easy and yummy recipe for pasta night. Add parsley and/or cilantro for extra nutrients!

For easy beet preparation, this recipe encourages roasting golden beets, onions, and rosemary tossed with olive oil and apple cider vinegar. Then, while ingredients are roasting, cook pasta. When done cooking, mix all ingredients together in large bowl. It’s a simple way to make a savory and slightly sweet (from the beet’s natural sweetness) pasta recipe. This recipe calls for sharp Parmesan cheese. For a vegan option, substitute Nutritional Yeast (preferably Bragg’s) for cheese.

For more fabulous beet pasta recipes, try Vegan Beet Pesto Penne Pasta (GF).

Looking for more ways to use golden beets? Golden Beet Orange and Mango Smoothie, Golden Beet Grapefruit and Fennel Salad, and Raw Golden Beet Noodles with Apples and Mint are delightfully delicious recipes featuring the beautiful yellow beet.

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Golden Beet Pasta with Rosemary (Gluten-Free) Recipe

INGREDIENTS (serves 4)

• 3-4 golden beets*, peeled and cut into quarters or cubes

• 1 yellow onion, halved and thinly sliced

• 1/4 cup olive oil

• 1 tbsp white balsamic vinegar or apple cider vinegar

• 1 1/2 tbsp chopped fresh rosemary

• 1 cup grated fresh Parmesan cheese

• 12 oz gluten-free penne pasta (or pasta of choice), cooked

• chopped or slivered almonds (for garnish)

• chopped fresh parsley or cilantro (for garnish)

*We used golden beets, but golden beets are unavailable, use red beets. However, your pasta will turn a gorgeous shade of pink/red if using red beets.

DIRECTIONS

1. On baking sheet, toss first 5 ingredients. Season.

2. Roast at 450 degrees until beets are tender, about 20 minutes.

3. In large bowl, toss beets and onion with pasta, and half of cheese.

4. Season and top with remaining cheese, almonds, and parsley.

Recipe adapted from Rachael Ray Magazine.

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STILL HUNGRY?

Beet and Raspberry Waffles with Coconut Cream Topping (Vegan and Gluten-Free)

Filled with tasty tart fruitiness (and hidden veggies) these vibrant Red Beet and Raspberry Waffles are a delightful breakfast and brunch idea. Bonus - you can sneak some extra fiber and nutrition into your (and your kiddos’) diet!

These waffles are healthy, low-carb, and low in processed sugars. Not only is this recipe a vegan and gluten-free option for breakfast, the ingredients include fresh nutritious raspberries and red beets. This means that waffle time includes AMAZING antioxidants and Vitamin C.

Fresh raspberries offer a wonderful blend of sweet and tart flavors. Roasted beets and fresh raspberries blended with almond milk adds fabulous moisture to the gluten-free mix and provides the most STUNNING pink/red hue. Serve these waffles for a Valentine’s Day-themed breakfast, Easter or Mother’s Day brunch, or any Wedding or Baby Shower. However, you don’t need a special reason to eat these waffles because the gorgeous color, delicious flavor, and incredible nutrients are perfect every day.

Top waffles with delicious vegan coconut cream topping, fresh berries, coconut shreds, maple syrup, almond butter, or applesauce.

For more fabulous breakfast beet recipes, try Beet Almond Pancakes (Gluten-Free) and Beet and Blueberry Almond Oatmeal Cobbler.

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Beet Raspberry Waffles with Coconut Cream Topping (Vegan / Gluten-free)

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INGREDIENTS

• 1-2 medium red beets, roasted

• 1 cup fresh raspberries

• 1 3/4 cups gluten-free all purpose flour

• 3 tbsp ground flax seed

• 1 1/2 tsp baking powder (ensure gluten-free if necessary)

• 1/4 tsp salt

• 1/4 cup sweetener of choice (honey, maple syrup, etc.)*

• 1 1/2 cup unsweetened almond milk

• 1 tsp white or apple cider vinegar

• 2 tbsp coconut oil

• 2 tsp vanilla

• a few tbsp of coconut cream topping (optional)

* This recipe utilizes the natural sugars from red beets and raspberries, so the added sugar content is low. If you prefer a sweeter taste, add more sweetener of your choice.

DIRECTIONS

1. Roast beets for about 25-30 minutes. To roast beets, wrap beet in foil and cook until beets are tender when pierced with a sharp knife.

2. When beets are cool enough to handle, remove skins (skins are edible but add a chunky texture), chop into quarters, and add to high-powered blender with non-dairy milk (or milk of choice) and fresh raspberries.

3. Blend until smooth and vibrantly pink! Depending on your blender, you may end up with chunky raspberry seeds. If you prefer a smoother texture, use a sieve or cheese cloth to drain or squeeze liquid, removing raspberry seeds.

4. In a large mixing bowl, mix remaining ingredients (starting with dry ingredients).

5. Add blended ingredients to the bowl and mix, making sure to smooth out clumps.

5. Preheat waffle maker, lightly sprayed with non-stick spray or rubbed with coconut oil.

6. Cook waffles according to your waffle maker’s instructions.

7. Serve waffles with fresh berries and delicious coconut cream topping (vegan).

These waffles are best eaten fresh! They can be stored in an airtight container in the refrigerator for a few days; however, because of the density of the waffles, they do become dry after a day or two. You can soften them with toppings, such as berries or applesauce.

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STILL HUNGRY?

Beet Pesto Penne Pasta (Gluten-Free and Vegan)

Jazz up pasta night with a nutritional powerhouse pesto sauce featuring the beautiful red beet! Beet Pesto Penne Pasta includes delicious fresh basil combined with sweet roasted beets, lots of garlic, and nutritional yeast in place of Parmesan for a “cheesy” vegan pesto. Nutritional yeast is high in vitamins, especially Vitamins B6 and B12!  

This beet pesto is a household favorite. My husband claims that this pesto is so good that he would lick the blades off the food processor (Don’t worry - no one was harmed in the making of this recipe). Beet Pesto Pasta tastes light but is rich in flavor. Roasted beets and basil are a delightful combination, and the toasted walnuts (we replace pine nuts with walnuts because walnuts contain awesome health benefits) add delicious nutty flavor and extra nutrients.

Walnuts are crazy high in plant Omega-3s, which improve cardiovascular function and brain health and other amazing health benefits. Walnuts also contain excellent plant-based proteins. One cup of walnuts equals over 12 grams of plant protein (as does some gluten-free pasta - our go-to pasta is the Banza brand as it’s filled with plant power protein). Yes!

One of the things that we love about adding beets to our pasta sauce is that red beets are healthy and delicious. The red beet is a powerhouse of antioxidants, aiding cardiovascular health. Your heart will “beet” for this dish! Each serving of this pesto contains high amounts of antioxidants, minerals, and vitamins. Plus - the crimson (sometimes pink) color is so stellar. The pasta is playful AND scrumptious!

This pesto contains some chunky walnut pieces, which we don’t mind, but if you prefer a smoother pesto texture, finely grind walnuts before toasting. Also, toasting walnuts is optional, but toasting or sautéeing walnuts creates a DELICIOUS toasty taste and reduces the slight bitterness found in some walnuts.

Serve this pasta with your favorite baguette and/or gluten-free breads (or crostini), adding a side of greens for extra flavor and nutrients. For extra flavor top with chopped basil, fresh whole basil leaves, or vegan cashew cream. If not vegan, adding some Greek yogurt or regular sour cream works well too.

This pesto is also fantastic atop gluten-free bagel chips to make a deliciously vibrant beet appetizer. Beet pesto is quite diverse. It can be used with pasta, added to garlic breads (if not on a gluten-free diet), or used on crostini.

For more beet and walnut combos, try Beet Walnut Dip and Curried Beet with Toasted Walnuts Salad.

If you really want to change up your pasta night, try spiralized noodles? 35 Creatively Delicious Spiralizer Recipes showcases amazing ways to reduce your carb intake while increasing vegetables in your diet. Enjoy.

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Beet Pesto Penne Pasta (Vegan and Gluten-Free) Recipe

INGREDIENTS

• 2 medium red beets, roasted and peeled

• 2-3 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 Nutritional Yeast

• salt and pepper to taste

• about 3/4 lb gluten-free penne pasta (most packages are 12-14 oz)

DIRECTIONS

1.  Cook gluten-free pasta according to packaged directions. Remember, gluten-free pasta is more sensitive than regular pastas, so follow all directions accordingly!

2. While the pasta is cooking, pulse all ingredients in food processor starting with beets, walnuts, garlic, and basil. Slowly drizzle in olive oil and other ingredients until fully blended. 

3. Add pesto to cooked pasta, and lightly mix.

4. Garnish with more nutritional yeast, chopped walnuts, or chopped basil. Pine nuts rather than walnuts also work well. 

Are you a fan of homemade pasta? You can also choose to make your own pasta allowing you to choose your own ingredients. To maximize success of your pasta, a kitchen tool like a pasta maker which will be a great assist in your pasta making adventures. Cheers!

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STILL HUNGRY?

Raw Golden Beet Noodles with Apples and Mint

Do you spiralize? ZOODLES (zucchini noodles) are definitely a "thing." Appearing in beautiful social media photos all over the web, spiralized noodles are a delicious healthy "noodle" craze encouraging more veggie and fruit intake; this is one trend that I am stoked to see take flight. Zoodles is a catchy name, but since this recipe uses beets instead of zucchini, can we call them BEETLES? Oh yeah! 

Inexpensive and simple to use, spiralizers create delicious veggie (or fruit) noodles using beets, carrots, zucchini, sweet potatoes, and more!  Although the taste is different than traditional pasta noodles, spiralized vegetable and fruit noodles are a fabulous replacement for traditional pasta as noodles can be served raw, sauteed, or even baked/cooked. Besides the vibrant and yummy meals it creates, the spiralizer also puts to use larger beetroots that tend to be less tender and more fibrous. Hooray for less produce waste! 

Have you tried Golden (yellow) Beets? Bred for the distinct yellow color, the roots contain orange or rosy skin with golden yellow flesh. Golden beets are sweet in taste and less likely to stain your hands, cutting board, counter tops, etc. Although golden beets do contain a different nutritional profile than red beets, both beet varieties are filled with fabulous health benefits, such as cleansing the liver/kidneys and are packed with antioxidants, vitamins, and fiber.  There are so many nutritious reasons to eat more beets! 

This recipe features raw golden beets with apples and mint. Tossing noodles with a light dressing (olive oil, lime juice, garlic, salt and pepper) highlights the beets' sweet earthy flavor paired with crunchy apples and aromatic mint. If you wish to add protein, for plant-based proteins add edamame, tofu, or chick peas. For a non-veggie protein, grilled chicken makes a great addition to this dish. The options are limitless! 

For more Golden Beet recipes try: Roasted Golden Beet, Grapefruit and Fennel Salad; Golden Beet, Orange and Mango Smoothie; Golden Beet, Kale, and Peach Smoothie. 

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Raw Golden Beet Noodles with Apple and Mint Recipe

INGREDIENTS (Serves 2) 

• 3 golden (yellow) beets

• 2 apples

• 1/4 cup chopped fresh mint leaves

• 2-3 tbsp lime juice

• 2 tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper (optional)

• 1 tsp minced garlic

• sunflower seeds and feta (optional)

DIRECTIONS

1. Using your favorite spiral vegetable slicer, slice raw peeled beets and apples into spiral noodles. 

2. Gently wash and chop mint leaves. Add apples, beets and mint leaves to medium-large bowl. 

3. In a small bowl, mix all dressing ingredients. 

4. Gently toss apple, beet, and mint with dressing. 

5. Top noodles with sunflower seeds and/or feta (optional). 

6. Noodles and dressing can be chilled for 2-3 hours in advance (better flavor). Noodles and apples may brown, but the lime juice helps retain vibrant color during oxidization. 

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STILL HUNGRY?

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

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! 

You are probably thinking . . . "Beets in Spring Rolls?" Yes! Raw beets are perfect in spring rolls because beets are crunchy, healthy, and flavorful. Plus, beets are filled with antioxidants, fiber, vitamins, and minerals. The beautiful beet offers 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. 

Beets also add vibrant color to your spring rolls! 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.

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

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 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 (gluten-free)*

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. 

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. Using an awesome kitchen tool like a tofu press is also super helpful! Allow tofu 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! 

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

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STILL HUNGRY?

Beet and Black Bean Burgers (Vegan and GF)

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

Serve beet burgers on slider or regular burger buns (gluten-free are available at Whole Foods), 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 over 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 flour (almond). For non-vegan eaters, add one egg. 

Cheers to fabulously flavorful burger nights! 

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Beet and Black Bean Burgers (Vegan and Gluten-Free) Recipe

INGREDIENTS

• 2 cups black beans, cooked and drained (approx. two 15 oz cans of beans)

• 1 medium-large raw red beet, peeled and grated

• 1 cup quinoa (GF) or brown rice

• 1 small onion, diced or grated

• 2-3 tbsp fresh cilantro, chopped

• 2 garlic cloves, crushed

• 2 tbsp chia seeds

• 3 tbsp water

• 1 tbsp balsamic

• 1 1/2 tbsp soy sauce (or Bragg's Liquid Aminos)

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp pepper

• 2 tbsp Tahini (optional)

• oil (for cooking)

Fixin's (optional): avocado, salsa, cheese (provolone, aged Gouda, goat, or cheddar cheese), vegan cheese, lettuce leaves, or sprouts

DIRECTIONS

1. Cook black beans (if not using canned) and quinoa or brown rice - all separately. Raw beets for these burgers are best, but you may also roast/cook the red beet if that is your preference. Ready-to-eat baby beets are also a great option. 

2. When the black beans are cooked and tender, mash them in a large bowl or pulse in the food processor until the mixture is partly mashed. The mixture should retain some chunkiness.

3. In a medium skillet, heat a drizzle of oil over medium heat and cook the onion for a few minutes, until soft. Add the grated beet, cumin, garlic powder, smoked paprika, and balsamic vinegar.  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 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 approximately 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 1-2 eggs. Eggs will help bind ingredients for grilling. If burgers are finicky, pulse ingredients in a food processor and then 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! 

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STILL HUNGRY?

Pickled Beets Goat Cheese Panini with Apples 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.

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. Grilled fruit adds extra flavor and pizzazz! 

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 with this Easy Pickled Beets recipe.

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, 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! 

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Pickled Beets Goat Cheese Panini with Apples and Basil Recipe

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! 

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STILL HUNGRY?

Beet and Sweet Potato-Crust with Mushrooms, Dill, and Goat Cheese Quiche (Gluten-Free)

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. 

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! 

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Beet and Sweet Potato-Crust Quiche with Mushrooms and Dill Recipe

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. 

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

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STILL HUNGRY?

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! 

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Beetroot Marinara Recipe

INGREDIENTS

• 1 pack of vacuum packed beetroot* 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 Himalayan sea salt and black pepper then stir in a tablespoon balsamic vinegar. 

6. Serve over spiralized 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 spiralized recipes? Check out 35 Creatively Delicious Spiralized Recipes.

Photo and Recipe by Nourished by Nature. 

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STILL HUNGRY?

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

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. 

Health 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! 

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

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.

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STILL HUNGRY?

Beet-Glazed & Fennel Salmon

Beets, salmon, fennel, and pecans . . . every single ingredient screams EAT ME! The sweet beet paired with orange and fennel enhances the salmon's subtle flavor and offers 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!

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Beet-Glazed and Fennel Salmon Recipe

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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

• 1/4cup 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.

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STILL HUNGRY?

Rosemary Roasted Beets and Carrots

This delightful dish of Roasted Beets and Carrots with Rosemary is flavorful and aromatic, perfect as a side-dish in the Fall or any time of year! 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.

Rosemary Health Benefits

Rosemary is a delicious and versatile herb. Native to the Mediterranean, historically rosemary has been used as a natural medicine and seasoning. The distinct 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, we 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 this recipe even more amazing. Enjoy!

For more beet and carrot combos, try: IMMUNITY BOOSTING BEET AND GRAPEFRUIT JUICE WITH CAYENNE RECIPE and BEET AND CARROT RAW SLAW SALAD (VEGAN/GLUTEN-FREE)

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ROSEMARY ROASTED BEETS AND CARROTS RECIPE

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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.

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STILL HUNGRY?

Beet Pesto Pizza with Goat Cheese (Gluten-Free)

Enjoy a party in your mouth with every bite of this guilt and Gluten-Free Beet Pesto Pizza. I love it when my favorite ingredients collide into one fantastic, vibrant, and delicious meal (Thanks, mom, for finding and sharing this recipe with me). 

Yes - creating this tasty gluten-free pizza takes some time, but it is definitely worth the effort. Sip your favorite iced-tea or a glass of wine, listen to some soul-filled jazz, and enjoy the pizza-creating process because a little anticipation makes this meal even more amazing. Packed with antioxidants, beets are also high in Folate, Fiber, Magnesium, Potassium, Manganese, and Iron making this pizza a powerhouse of nutritional benefits. Thank you, beets. Although this pizza is not vegan, the recipe is definitely vegan friendly as there are many alternatives to using eggs and cheese. You may wish to use an egg substitute (3:1 water to Chia seeds) and/or cashew cheese. Creating a vegan pesto with Bragg's Nutritional Yeast and walnuts is also a nutritious option.

For more delicious pizza recipes try this Easy Mediterranean Pizza Recipe by Med Munch. Although not gluten-free, this pizza uses both white flour and whole-meal bread flour, creating a nutritious and delightfully tasty flavor. This pizza is also filled with scrumptious roasted veggies!

What are your favorite pizza toppings? Comment below.

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Beet Pesto Pizza with Goat Cheese Recipe (Gluten-Free) Recipe

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INGREDIENTS

for Pesto

• 1 cup red beets, chopped and roasted

• 3 cloves of garlic, finely diced

• 1/2 cup roasted walnuts

• 1/2 cup grated Parmesan cheese

• 1/2 cup coconut oil

• 2 teaspoons lemon juice

• 1 teaspoon salt

for Crust

• 2 1/2 cups almond flour

• 2 eggs

• 1 teaspoon salt

• 1 teaspoon coconut oil

Toppings

• 1 cup mozzarella cheese

• 1/2 cup goat cheese

• 1 cup red spinach

• 1/2 golden beet, thinly sliced with mandolin or sharp knife

DIRECTIONS

1. Preheat oven to 350F degrees

2. Dice up beets into one-inch thick cubes

3. Wrap in tinfoil and place on a thin baking sheet

4. Put in oven for 50 minutes

5. Prepare other ingredients for pesto

6. In a large mixing bowl, combine your almond flour, eggs, salt, and coconut oil and mix well

7. Lightly oil parchment paper with coconut oil and lay over a small pizza pan (about 8 1/2 inches or so).

8. Press the dough into the parchment paper-lined pan

9. Place the dough into the oven for 10-15 minutes, depending on the size/thickness of your dough

10. When your beets are done, remove them and let them cool

11. Transfer all pesto ingredients into a food processor/blender and blend until you have a smooth, pureed mixture

12. When dough is ready, remove from the oven and let cool slightly

13. Spoon on your pesto evenly, leaving space for your crust

14. Layer on your red spinach leaves over the pesto

15. Add on the thin slices of golden beets

16. Sprinkle your mozzarella and goat cheese evenly over the pizza

17. Put back in oven for 15-20 minutes, until your cheese begins to brown slightly.

18. Remove from oven, let cool, and then slice and enjoy!

Recipe adapted from Aloha.com. Photo Credit: Mimi McCormick.

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STILL HUNGRY?

Beet and Almond Pancakes (gluten-free)

Beet lovers and beet non-enthusiasts alike will love Beet and Almond Gluten-Free Pancakes. Because beets have a uniquely sweet flavor and 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. Replacing honey with a tablespoon of applesauce also works wonderfully. Top pancakes with butter, syrup, applesauce, or almond-butter.

If you are feeling super zealous, double the batch and freeze for a fast meal later in the week.

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Beet and Almond Pancakes (Gluten-Free) Recipe

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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 or preferred sweetener

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp almond extract (optional)

Optional Toppings:

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

*For a fast no-fuss option, use 4-5 packaged pre-cooked baby beets found in local markets. 

DIRECTIONS

1. Cut tips off of beets and wrap in tin foil. Roast beets 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 beets cool. Then peel and discard skin.

3. Cut into small pieces and purée in the food processor or finely grate beets adding a chunkier texture to the pancakes. 

4. Mix all pancake ingredients together, starting with dry ingredients first. 

5. Coat pan with 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 your favorite toppings.

Recipe adapted from sproutandpea.com

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STILL HUNGRY?

Beet Pasta with Ricotta

Beet and pasta lovers, spruce up pasta night with beets and ricotta. Choose your favorite whole-wheat or gluten-free pasta and toss with pureed beets, walnuts, olive oil, and sundried tomatoes. Top with ricotta or goat cheese for extra pizazz and added flavor. 

Not only is this recipe tasty and simple, this delicious beet pasta 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. 

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Beet Pasta with Ricotta Recipe

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INGREDIENTS

• 1 pound red beets, trimmed, scrubbed

• 1/4 cup olive oil, plus more for drizzling

• Coarse salt

• 1/2 cup toasted walnuts

• 1 tablespoon chopped tomatoes

• Red-pepper flakes

• 12 ounces spagetthi (or preferred pasta)

• 1/2 cup fresh ricotta

DIRECTIONS

1. Preheat oven to 425 degrees. Drizzle beets with oil and season with salt. Wrap tightly in foil and roast until tender, 45 minutes. Peel and chop once cool.

2. Pulse beets, walnuts, and tomatoes in a food processor. Season with salt and red-pepper flakes.

3. Cook pasta in salted water according to package directions. Drain, reserving 1 cup water, and return to pot.

4. Toss with beet mixture, adding pasta water until creamy. Serve with ricotta, a drizzle of oil, and red-pepper flakes.

Photo Credit: Christopher Baker

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STILL HUNGRY?