Roasted Beet and Watermelon Salad with Feta, Mint, and Lime Juice

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Roasted Beet and Watermelon Salad with Feta, Mint, and Lime Juice is brimming with fresh flavors, perfect for summer and as a refreshingly light salad all year long!

This salad contains a simple olive oil and lime juice dressing with black pepper and a dash of chili powder (optional). During the summer months (and into Fall depending where you live), fresh produce like watermelon is abundant and a wonderful sweet treat when chilled. Add savory feta cheese (we prefer traditional sheep and/or goat’s milk feta), fresh mint, roasted/smoky beets, and lime juice, and this salad is an absolute favorite! Serve this recipe as a light side-salad for lunch or serve at your next picnic, barbecue or potluck.


Watermelon is refreshing and delicious, packed with wonderful health benefits. Naturally sweet and containing a high water volume, watermelon helps us stay hydrated and offers incredible nutrients, such as trace minerals: potassium and magnesium.

After exercising and during the warmer months when we tend to sweat more frequently, replacing electrolytes is key, and both watermelon and beets offer substantial trace minerals. When we sweat, we lose essential trace minerals, such as potassium and magnesium. This roasted beet and watermelon salad is a delightful post-workout treat and/or refreshingly health salad for the whole family. Beyond replenishing trace minerals, beets offer many health benefits that help improve immunity and boost circulation, all fantastic reasons to eat more beets!

Besides the stellar health benefits, this light and crisp salad is absolutely scrumptious with its sweet and savory combination of flavors. We suggest eating this salad immediately or within a day as the watermelon will get mushy and less crisp. For some additional pizzazz, add extra lime and a dash of chili-lime seasoning from Trader Joe’s or plain chili powder. Cheers to refreshing and delicious salads!

Roasted Beet, Watermelon, and Feta Salad with Mint and Lime Recipe

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INGREDIENTS (Serves 4-6)

  • 2 medium red beets, roasted

  • 6 cups cubed fresh watermelon, cubed or cut in chunks

  • 1/2 cup fresh mint, finely chopped

  • 1/2 cup Feta (traditional sheep or goat milk), cubed or crumbled

  • 2 tbsp olive oil

  • 2 limes, juiced

  • 1 tsp black pepper

  • salt to taste

  • a dash of Trader Joe’s Chili powder (optional)


  1. Roast beets. These can be roasted ahead of time and kept in the fridge for a few days, or you can use ready-to-eat cooked beets, such as Love Beets. To roast beets, see these roasting tips.

  2. Cut watermelon (if not purchased pre-cut) from the rind. Chop watermelon into small cubes/chunks.

  3. While beets are roasting, whisk together dressing ingredients: olive oil, lime juice, black pepper, and salt.

  4. When beets are roasted and cool to touch, remove beet skins (see beet preparation tips), and cut beets into cubes or small chunks.

  5. Place watermelon, chopped mint, and Feta in a large salad bowl. Toss gently to coat ingredients. You may add Feta towards the end if you wish to keep Feta in its cubed shapes. Add cubed roasted beets and gently mix. Top with a sprinkle of chili powder (optional). Serve.

Although you can make this salad ahead of time, it’s best made just prior to serving as ingredients will get watery and a tad mushy.



Roasted Beet, Heirloom Tomato, and Goat Cheese Salad

Roasted Beet, Heirloom Tomato and Goat Cheese Salad

This is a farmers' market fresh produce dream-come-true salad! Summer harvests yield heirloom tomatoes and herbs vibrantly displayed all over town; add the delicious all-season (depending on regions) red beets into the mix, and this salad is a scrumptious way to celebrate seasonal farmers' market produce. Yum!

I love utilizing summer produce. Eating seasonally is an awesome way to enjoy the freshest foods and support local farmers. This easy-to-make summer salad recipe is always a crowd pleaser for picnics, barbecues, or a light lunch. Juicy tomatoes, roasted red beets, tangy radishes, fresh cilantro, and crumbled goat cheese creates a beautiful blend of flavors and nutrients.

The salad dressing is simple: olive oil and lemon juice with a dash of black pepper and sea salt. That's the way we like it! Fresh produce and easy preparation equals a great combination.

We also adore the health benefits from fresh tomatoes and beets. Did you know that tomatoes are super high in Vitamin C? Yes! Vitamin C is vital for boosting immunity to keep us healthy and active all summer long. Tomatoes are also a fantastic source of lycopene, which has been linked to many health benefits, including improving cardiovascular function and reducing heart disease. Add the beet’s amazing nutritional benefits, such as Vitamin C, Iron, Potassium, and Vitamin B9 (Folate), and this salad is filled with anti-inflammatory and immunity boosting benefits. Keep in mind that tomatoes are part of the nightshade family, so if you are allergic to this family of vegetables and fruits, you may want to avoid tomatoes.

For more fabulous summer salad ideas, stop by 15 Summer Beet Salad Recipes. If you can’t stop your obsession with beets this summer, our “Beet” the Heat: Blood Orange, Beet Juice, and Lime Slushy Virgin Margarita is definitely calling your name.

What is your favorite summer produce?


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for salad

  • 2 red small-medium red beets

  • 2 cups heirloom cherry tomatoes or 2-3 small heirloom tomatoes

  • 1/2 cup radishes, sliced

  • 2 tbsp fresh cilantro, roughly chopped

  • 1/2 cup crumbled goat cheese (or feta)*

for dressing

  • 2 tbsp lemon juice, fresh

  • 2 tbsp extra-virgin olive oil

  • 1/4 tsp sea salt

  • 1/4 tsp pepper, preferably coarse

* When using cheese, we prefer locally sourced organic cheese and preferably goat cheese, unless using goat milk feta. Many grocery stores sell cow’s milk feta, which is not traditional Greek feta.


 1. Gently wash beetroots and roast (click here for roasting tips). 

2. While beets are roasting, wash tomatoes and radishes and slice. For more tips on preparing beets, you may like Rekindle Your Relationship with the Beet Using These 5 Tips.

3. To make dressing, in a small bowl, whisk together lemon juice, olive oil, sea salt, and pepper. Set aside dressing.

4. After beets are fully roasted, let beets cool enough to handle. Remove skins with a pairing knife or gently rub off skins with a paper towel. Slice beets.

5. Arrange roasted beets, tomatoes, and radishes on a serving platter or individual salad plates. Sprinkle with cilantro and goat cheese. Lightly drizzle with dressing and serve immediately. This is a very light dressing, so add more if you prefer a super dressed salad. Enjoy!


Roasted Beet Salad with Arugula, Feta, and Garlic Vinaigrette

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Looking for an easy and delicious beet salad? Roasted beets with arugula, feta, and garlic vinaigrette is the perfect simple yet elegant go-to salad!

Who doesn’t love a scrumptious beet salad? Actually, there are many people who cringe at the sight of beets. However, tasty roasted beet salads seem to be making grand appearances on restaurant menus all over the world (high fives for the beet!) and this classic and delightful salad is a great addition to your meals at home too!

Known for its aromatic and notable taste, arugula makes an excellent salad base. Add some roasted beets, raw walnut pieces, and crumbled or cubed feta, and this salad is real crowd-pleaser. Dressed with a light garlic vinaigrette allows the delicious fresh salad ingredients to truly shine while also adding a sweet vinegar flavor to the roasted beets. When choosing feta, we prefer authentic Greek Feta, cheese that is traditionally made from a blend of sheep and goat milks. Sheep and goat milk feta provides a tangy and slightly salty flavor, perfectly paired with arugula and roasted beets. Many stores carry cubed feta, but it’s often packaged as a block of cheese. Cube or crumble as you prefer.

Toasting walnuts helps eliminate some of the bitterness; however, if time is an issue, use ready to eat walnut pieces. Candied walnuts are also a real treat! What’s your favorite go-to easy beet salad? We love learning about awesome ways to eat more beets.

Roasted Beet Salad with Arugula, Feta, and Garlic Vinaigrette Recipe

Roasted Beet Salad with Walnuts, Feta and Garlic Vinaigrette

INGREDIENTS (serves 4 as main, 6 as side salad)

for salad

  • 5-6 medium red beets

  • 5-6 cups baby arugula, rinsed and spun dry

  • 1/2 cup walnuts, chopped or pieces

  • 1/2 cup feta cheese, diced or crumbled

for dressing: garlic vinaigrette

  • 1 garlic clove, minced

  • 2 tablespoon golden balsamic vinegar (regular balsamic vinegar works fine too)

  • 1/4 cup extra virgin olive oil

  • 1 teaspoon honey

  • 1/4 tsp salt

  • 1/8 tsp black pepper (optional)

  • dash of chili flakes (optional)


how to make salad

1. Roast beets. The easiest way is to gently wash and trim beets (if purchased with greens) leaving about 1/2-inch long stem. Save the greens for delicious beet greens recipes. Wrap beets in aluminum foil, and bake at 350˚F for about 35-40 minutes (depending on beet size). Beets are cooked when they are easily pierced with a fork. If you avoid using aluminum foil, cook beets in boiled water or follow these tips for cooking beets.

2. While beets are roasting, toast walnuts. Toast walnuts on a dry skillet, tossing frequently until golden brown. Remove from heat and let cool.

3. Rinse arugula (if not already rinsed and packaged) and then transfer to a large mixing bowl. Add toasted walnuts and feta cheese.

4. Add dressing and gently toss, adding roasted beets at the end as they will turn everything pink!

how to make dressing

Combine all dressing ingredients in a small-medium mason jar. Shake well to mix! Drizzle over salad to taste. Save remaining dressing in the fridge. If not serving right away, store dressing in the refrigerator and shake and then pour when ready. Enjoy!


For more tips on preparing beets, check out How to Prepare Beets: 5 Simple Ways to Cook Beets. Looking for ways to avoid stained hands and a messy kitchen after using the crimson beetroot? We’ve got some great ideas for easy no-mess beet preparation! One of our favorite beet “hacks” is to use reusable rubber kitchen gloves when handling beets. Reusable gloves help keep your hands clean and are easy to wash. After roasting/cooking beets when they are warm enough to handle, wear gloves and gently rub skins. The skins should slide right off! Cut off the root end and continue slicing or cubing beets while wearing gloves to avoid messy hands. Enjoy!


Beet and Carrot Raw Slaw Salad (Vegan/Gluten-Free)

Beet and Carrot Raw Slaw Salad Vegan

Beet Carrot Raw Slaw is a beautiful simple salad filled with light tangy flavor, deliciously crunchy texture, and gorgeous presentation. Plus - you can’t “beet” its nutrition! Beets and carrots are both rich in Vitamin C and Vitamin A, trace minerals, fiber, and Folic Acid (Vitamin B-9). Parsley, often served as a garnish, offers more than its curly green leaves. Rich with Vitamin K, parsley helps strengthen bones by improving calcium absorption. Hooray for strong bones!

Tossed with olive oil, lemon juice, and cumin and topped with raisins and slivered almonds, this raw beet and carrot slaw is a fantastic eat-fresh or make-ahead salad. If refrigerated and marinated for a few days, this salad’s color changes and becomes a vibrant PINK/purple hue. Serve this beet and carrot dish as a light side-salad or appetizer, perfect for a picnic or barbecue.

We first discovered Beet Carrot Raw Slaw while visiting family in Peru where it was made with beets, carrots, lemons or limes (depending on which was available), salt, and minced garlic. We were hooked!

Beet Carrot Raw Slaw Salad is exactly as it sounds. This is a RAW beet salad, so the texture is quite crunchy! Golden raisins or regular raisins add a sweet and chewy element with slivered almonds for a delightful balance of taste. For an even sweeter less savory option, you may wish to add 1 tbsp of honey.

Are you a fan of beets but despise the prep work? Yup. We all have those days when eating a delicious beet seems like way too much work. Don’t worry! We’ve got you covered with some tips for “Romancing the Beet” - 5 Tips for Rekindling Your Relationship with the Beet. Enjoy!

Beet Carrot Raw Slaw Salad (Vegan / Gluten-Free) Recipe

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INGREDIENTS (serves 4-6)

  • 3 large carrots, raw

  • 3 medium beets, raw

  • 1/4 cup slivered almonds

  • 1/2 cup golden raisins*

  • 1/4 cup fresh parsley, chopped or coarsely torn

  • 1/4 cup lemon juice

  • 1 tsp cumin

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • 1 tbsp honey (optional)

  • 1-2 garlic cloves, minced (optional)**

*This beet carrot raw slaw recipe uses a Golden Berry Blend which contains Golden Raisins, Cherries, and Cranberries. Raisins, Cranberries, or Golden Raisins taste great in this dish, so use whichever one you prefer.

**Garlic takes over the salad’s flavor profile, so if you are a fan of garlic, add it to this recipe; otherwise, leave it out.


  1. Gently wash, peel, and shred carrots and beets. Either shred by hand or place in a food processor with a shredding disc.

  2. In a medium bowl, whisk together olive oil, lemon juice, cumin, honey (optional), and salt.

  3. Add beets, carrots, parsley, almonds, and raisins to bowl and gently toss. Adding carrots at the end of “tossing” will help them retain their vibrant orange color for longer as the red beets will turn everything pink.

  4. Serve in salad bowls or on salad plates. This beet salad recipe will keep for up to a week refrigerated, but the longer the salad marinates, the more soggy the texture becomes. This may work to your advantage if you aren’t a fan of the crunchy raw texture. Also, the beet carrot salad color will change to a bright pink/fuchsia hue because of the beetroot’s crimson coloring!


Roasted Beet, Delicata Squash, and Black Bean Quinoa Salad (Gluten-Free / Vegan)

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Beets and squash and quinoa, oh my! Roasted delicata squash and red beets are perfectly paired with quinoa in this nutritious, colorful, and flavorful salad.

Are you a fan of Delicata Squash? We are obsessed! Delicata squash, known for its delicate edible rind, is a scrumptious seasonal squash similar to butternut squash. Its beautiful vibrant color, deliciously tender skin, and subtle pumpkin-pie flavor makes this squash perfect for roasting and adding to salads or even fried like onion rings. Plus - squash is super duper healthy for you! Low in calories (if you are a calorie cruncher) and high in nutrition, delicata squash is worth adding to your grocery list.

Delicata squash is filled with Vitamins A and C! Why are these vitamins important? Vitamin A plays a crucial role in promoting healthy eyes, teeth, and skin. Vitamin C is also important for health, especially as this vitamin helps heal wounds, boost immunity, and increase iron metabolism.

In addition to the amazing nutrients from delicata squash, the beautiful beetroot also contains numerous trace minerals, vitamins, fiber, and superhero antioxidants. Beetroot health benefits include: boosting immunity, improving cardiovascular function, lowering blood pressure, increasing cognitive function, detoxifying liver and colon, and promoting healthy blood cells. Beetroot is also a folate rock star, perfect for pregnant and nursing mothers! Folate (Vitamin B9) contributes to a healthy nervous system, synthesis of red blood cells, DNA and RNA.

Besides the beautiful beet and vibrant delicata squash, quinoa is another nutrient-dense food and a great source of plant-based protein, fiber, vitamins, and numerous trace minerals. Slightly crunchy and nutty and filled with vast nutrition, this superhero seed (quinoa is usually prepared as a grain, but it’s actually a seed) is quite versatile. It’s often served as salads (both warm and cold), used to thicken soups, and makes a delicious breakfast porridge.

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Sure the salad may be nutritious, but what about the flavor? This salad will not disappoint! The lime, garlic, and slightly spicy (jalapeno) dressing is certainly savory not to mention the bell pepper, green onions, and cilantro mixed into the salad for extra vibrant and bold flavors. Add this salad to your meals as a delightful plant-based powerhouse of nutrition and taste!

Tips for serving

Roasted Beet, Delicata Squash, and Black Bean Quinoa Salad can be served cold or warm. If you opt for a warm dish, saute peppers and onion and serve immediately after quinoa and roasted squash and beets are cooked and slightly cooled.

What are your favorite ways to prepare squash? Comment below.

Roasted Beet, Delicata Squash and Black Bean Quinoa Salad Recipe

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for dressing

  • 3 tbsp lime juice

  • 2 garlic cloves

  • 1/2 jalapeno pepper (remove seeds)

  • 4 tbsp extra virgin olive oil

  • pinch of salt and pepper

for salad

  • 2-3 medium red beets

  • 3 cups cooked and cooled gluten-free quinoa (follow directions on box/bag for cooking quinoa)

  • 1 small delicata squash*

  • 1 can of black beans (or 1 1/2 cooked black beans)

  • 1 small red bell pepper

  • 2 green onions

  • 1 cup cilantro

  • 1 tsp smoked paprika

  • 2 tsp cumin

  • 1 tbsp olive oil

  • 1/4 cup sunflower or pumpkin seeds (optional)

  • salt and pepper to taste

* Delicata squash is ideal for this recipe as the delicate thin skin allows easy prep for cooking AND you can eat the skins too! If you cannot find delicata squash (Trader Joe’s, Whole Foods, Fresh Thyme, and other grocery stores typically carry a variety of squash during Fall and Winter), substitute butternut squash or your favorite variety. Cook, cool, remove skin, and cube or slice. Add preferred squash to salad in place of delicata squash.


Step 1: Roasting Delicata Squash

  1. Preheat oven to 400° F. Slice squash in half and place in a shallow baking pan. Drizzle with 1 tbsp olive oil. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.

  2. Roast 10 minutes; turn over. Roast another 10 minutes or until tender. Remove squash and set aside until cool enough to handle. Cut squash in pieces.

Step 2: Roasting Beets

  1. While roasting delicata squash, roast the beets. Gently rinse beets and trim off stems and leafy tops (save for a delicious sauteed beet greens appetizer or pickled-stems side-dish).

  2. Wrap each beet loosely in aluminum foil and place in the middle of oven. 

  3. Roast beets until tender and easily pierced with the tip of a knife, about 30 minutes (Roasting time may vary based on size of beetroot). Click here for more tips on roasting beets.

Step 3: Making the Dressing

In a small food processor add lime juice, garlic, jalapeno, olive oil, and a dash of salt and pepper. No food processor? No problem! Finely mince garlic and jalapeno (remove all seeds) and whisk all ingredients in a small bowl.

Step 4: Making the Salad

  1. In medium-large salad bowl, add the following ingredients and gently mix well: cooked (cooled) quinoa, chopped red bell pepper, chopped green onions, chopped cilantro, black beans (drained well), smoked paprika, cumin, sunflower seeds (optional), olive oil, and cubed or sliced delicata squash.

  2. Add the dressing to the quinoa mixture; stir well.

  3. Serve immediately (warm or cold) and store in an airtight container in the fridge for up to 3 days.


Roasted Beet Caprese Salad

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Jazz up your next salad with a twist on a classic caprese! This roasted beet, mozzarella, and basil caprese is an absolutely delicious and vibrantly gorgeous salad.

Filled with fabulous flavors, beet caprese is quite versatile. Serve this dish using roasted beets or pickled beets. Not a fan of Mozzarella? Swap it out for feta or goat cheese. Make this dish even more epic by stacking tomatoes in the mix! Drizzle olive oil and/or balsamic vinegar for authentic caprese style.

What’s extra special about this salad? It’s both delicious AND healthy. The extraordinary red beet contains high levels of vitamins, minerals, antioxidants, and FIBER. Add the sweet flavor of basil and its wonderful health benefits, and this is one salad you will want to eat every day!

More Delicious Beet Salads: Beet and Peach Salad with Basil and Goat Cheese; Beet Orange Salad with Lemon Garlic Dressing; Roasted Beet, Orange, Mint and Feta Salad

Roasted Beet Caprese Salad Recipe

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INGREDIENTS (Serves 2-4)

  • 2 medium-large red roasted beets*

  • 1 fresh Mozzarella ball

  • 10 fresh basil leaves

  • Olive oil (optional)

  • Balsamic vinegar (optional)

  • Salt and black pepper (optional)

*For easy prep, this salad can be made with canned cooked beets or ready-to-eat packaged baby beets.

Roasting beets is preferred as the roasting process creates a fabulous flavor and texture, but if you want an easy-peasie method, use packaged or canned beets. The options are endless!


  1. Preheat the oven to 350 degrees F. Wrap beets individually in foil and place on a baking sheet or on the oven rack (make sure beets are wrapped tight, so they don’t leak). Roast for 30-40 minutes. Roasting time depends on size of beetroot. Beets are cooked when they are easily pierced with a fork. See more tips for roasting beets.

  2. When cooked, unwrap beets and let them cool. Remove skins easily with a butter knife or gently rub off with paper towels. For more tips on preparing beets, click here.

  3. Slice Mozzarella and beets into thin rounds. Cut separately (or Mozzarella first) or beets will bleed into cheese.

  4. Wash basil leaves and separate from stems.

  5. Stack and arrange ingredients: beets, cheese, and basil - continue three times. Drizzle with olive oil, dash of balsamic vinegar, salt, and black pepper (optional).


Roasted Beet, Orange, Mint and Feta Salad

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Beets and citrus and mint, oh my! This salad is so invitingly delicious, you may want to eat fruits and vegetables all the time! Roasting beets brings out the beetroot's sweetness and inspires subtle smokiness. Add aromatic mint with tangy and savory feta, and this fresh salad will be a hit during the warm summer months and the whole year long. 

Besides the fabulous flavors, this salad is packed with Vitamin C and other powerhouse nutrients. Not a fan of beets? A roasted beet salad is a delightful way to add beets to your diet as roasted beets are flavorful and seemingly less earthy (for those who don't care for the beet's signature taste). 

Red beets are often the easiest to find at the markets, but this recipe works well with red beets, golden beets or Chioggia beets (pink and white striped beets). Don't forget to save the greens atop the beetroot! Saute beet greens or add them raw to smoothies. Yum! 

Are you a fan of fruit and vegetable salad combinations? For more BEETastic recipes, try:

Golden Beet, Fennel and Grapefruit SaladBeet Orange and Arugula Salad with Lemon Garlic Dressing, and Beet and Peach Salad with Basil and Goat Cheese

Roasted Beet, Orange, Mint and Feta Salad Recipe

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INGREDIENTS (serves 3-4) 

  • 3-4 medium red roasted beets

  • 2 medium-large oranges

  • 1/2 cup crumbled feta or goat cheese

  • 1/4 cup chopped fresh mint leaves

  • a handful of edible flowers (optional)

for dressing

  • 1 tablespoon white balsamic vinegar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 2 teaspoons honey

  • ¼ cup extra virgin olive oil

  • salt and pepper to taste


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 discarding all white pith and skins. Slice oranges. 

4. Peel cooled beets (see beet preparation for details), and thinly slice beets using a sharp knife or mandolin. 

5. Place sliced beets and oranges on salad plates. 

6. Decorate beets and orange slices with crumbled feta and chopped fresh mint (or whole mint leaves). 

7. Spoon dressing over salad ingredients. 

8. Season to taste with sea salt and ground pepper. Garnish with edible flowers (optional). 

Photo Credit: Courtesy of Shutterstock.


Roasted Beets and Chèvre Tartare

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Roasted beets with fresh goat cheese is a perfect mouth-watering pairing. Are you a fan of goat cheese? Tangy and salty chèvre with earthy sweet roasted beets creates a simple yet elegant tartare that is absolutely scrumptious! 

Beets and chèvre mixed with lemon juice and olive oil are stacked on a bed of arugula and garnished with chopped walnuts creating a gorgeous appetizer or salad presentation. This tartare is both vibrantly beautiful and tantalizingly tasty. 

Traditional "tartare" is raw fish that is shaped into small stacks or cakes. Most tartares are visually stunning and packed with flavor, so this recipe is a veggie version of tartare formed with an inexpensive stainless steel food ring, perfect for creating stacked foods.

Grab a fork and dig in! What are your favorite recipes featuring beets and chèvre ? Comment below. We would love to hear from you! 

Roasted Beets and Chèvre Tartare Recipe

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INGREDIENTS (serves 2-3*)

  • 4 small to medium roasted beets

  • 16 oz chèvre ( fresh goat cheese)

  • 2 handfuls arugula

  • 1 tbsp olive oil**

  • 1 tbsp lemon juice

  • 2 tbsp chopped walnuts

  • salt and pepper to taste

*Depending on the size of your food ring or mold, you should be able to build 2-3 tartares.

**Using artisan garlic or basil olive oil is even better! 


1. Gently wash and roast beetroots.  

2. While beets are roasting, whisk lemon juice and olive oil in small bowl. Add salt and pepper if desired. 

3. When beets are cooked, remove from oven and let cool enough to handle. Peel and dice beets into very small cubes. 

4. In medium bowl, mix half lemon juice and olive oil dressing with diced beets. Add chèvre and mix well. 

5. Place 1 handful of arugula on each plate. 

6. Build each tartare by placing a food ring (you may also cut off both ends of an aluminum can and use it as a mold) on arugula. Scoop the mixed beets, chèvre, and dressing into the ring and gently pack until the food ring is mostly full. Remove ring before serving. 

7. Drizzle remaining lemon juice and olive oil onto greens and stack. Garnish with chopped walnuts. 


Beet Orange Salad with Lemon Garlic Dressing

Tangy arugula, sweet orange, and earthy roasted beet create a delicious blend of flavors in this vibrantly nutritious salad. 

Are you a fan of arugula? Although baby kale and spinach seem to be the popular "power-up" go-to greens, changing your green base for salads offers unique flavors and nutrition. Filled with health benefits, arugula is tangy and flavorful. Plus -this cruciferous vegetable is jam-packed with Vitamin K, crucial for assisting calcium function and improving bone health. In addition to the superhero greens factor, combined with oranges and red beets, this salad contains tons of Vitamin C for immunity, potassium and magnesium for healthy nerve-function. Thank you, Mother Nature! 

Focusing on the incredible flavors of beets, oranges, and arugula, this colorful salad features a simple and light dressing adding a tad more citrus with garlic and a hint of sweet honey. Enjoy! 

Beet Orange Salad with Lemon Garlic Dressing Recipe

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INGREDIENTS (about 4 servings)

  • 2-3 small-medium red beets, peeled and sliced or quartered

  • 4 cups arugula (1 cup per serving)

  • 2-3 oranges peeled, cut in segments

  • 1-2 tbsp sesame seeds or sunflower seeds

for dressing

  • 2 tbsp fresh lemon juice

  • 2-3 tbsp olive oil

  • 1/2 teaspoon honey

  • 1/2 tsp Dijon mustard (optional)

  • 2-3 garlic cloves, minced

  • salt and pepper to taste


1. Gently wash beetroots and roast (click here for roasting tips). 

2. While beets are roasting, wash oranges, removing pith (fleshy white membrane) and cutting into segments. 

3. To make dressing, in a small bowl, whisk together lemon juice, olive oil, honey, and garlic cloves. Season with salt and pepper to taste. Set aside dressing.

4. After beets are fully roasted, let beets cool enough to handle. Remove skins with a pairing knife or gently rub off skins with a paper towel. Slice or quarter beets. 

5. Place oranges and beets on a bed of arugula. Dress the salad and sprinkle sesame seeds on top. 


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 Now, 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). 

Vegan Red Borscht Recipe

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  • 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.


Beet, Cauliflower, and Ginger Raw-Slaw

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

Besides the extraordinary blend of flavors in this stellar salad, the ingredients are jam-packed with nutrition. Raw beets, cauliflower, onions, and greens (optional) offer an incredible dose of vitamins, minerals, and antioxidants.

Beetroot Health Benefits

  • Balances Blood Pressure

  • Detoxifies Liver and Colon

  • Increases Endurance

  • Improves Immunity

  • Enhances Mental Clarity

  • Increases Circulation

  • Improves Heart Health

  • Promotes Bone Density 

Can't get enough of delicious vegan dressings featuring ginger? Try the following recipes: Beet Spring Rolls with Almond Butter, Lime, and Ginger Sauce or Beet Buddha Bowl with Tahini Lemon Dressing. Ginger dressings are full of flavor and zest. Enjoy! 

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

Beet, Cauliflower and Ginger Raw-Slaw Recipe

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  • 1 small cauliflower

  • 1 beetroot (anywhere between a golf ball and tennis ball size)

  • handful of chopped beet greens (optional)

  • 1 small onion

  • handful of raisins


  • 2 tbsp Tahini

  • 1 tbsp raw apple cider vinegar

  • 1 tbsp Bragg's Amino Acids

  • 1 tsp fresh ginger, finely grated

  • 1-2 tsp all-natural maple syrup (Grade B)

  • 1 tsp ground coriander

  • 1 tbsp water (depends on thickness of Tahini)


  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 raw-slaw 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 inspired and adapted 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! 

Beet and Peach Salad with Basil and Goat Cheese Recipe

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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.


Golden Beet, Grapefruit, and Fennel Salad

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! 

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 about beets? Beets support healthy livers and digestion. Additionally, the light citrus flavor from grapefruits and oranges pairs well with "earthy" beets, so beyond the fabulous health benefits, this salad is uniquely flavorful. 

Golden Beet, Grapefruit, and Fennel Salad

Fennel is Fabulous 

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! 

How do YOU cook with fennel, golden beets, and/or grapefruit? I would love to hear from you! 

Golden Beet, Grapefruit and Fennel Salad Recipe

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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)

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! 


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. Season to taste with sea salt and ground pepper. 

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


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 most basic, beautiful, and 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.

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, onion and garlic sprouts, red beets, and chickpeas (garbanzo beans). 

Beet Buddha Bowl and Tahini Lemon Dressing

Chickpeas are high in plant-based protein, and raw veggies provide powerhouse vitamins, antioxidants, and fiber making this bowl a fabulous nutrient-dense meal. The chickpeas are cooked in this recipe (the only non-raw salad ingredient); however, sprouting chickpeas will create an entirely raw buddha bowl. Dress the veggies with olive oil and lemon juice or create a healthy vegan 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. 

Beet Buddha Bowl with Tahini and Lemon Dressing Recipe

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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! 

Curried Beets with Toasted Walnuts Salad Recipe

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  • 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. Save beet greens for a tasty sauteed side-dish.

2. Boil or steam beets. To boil, place beets in a pot of hot water, making sure water is covering tops of beets. Boil 30-35 minutes or until beets are easily pierced with paring knife or fork. Steaming beets for about 20 minutes is also a good way to cook beets while retaining their vibrant color and nutrients.

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

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

5. After beets are cooked, drain the water from 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. 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

This Beet, Apple, and Walnut Salad with Freekeh 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. Plus -my mom loves this salad (and she is not the biggest beet enthusiast)! Do you cook with freekeh? I would love to hear your experiences. 

Beet, Apple and Walnut Freekeh Salad Recipe

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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. 


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. 


Beet, Apple, Carrot, and Ginger Vegan Soup

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Stay cozy and healthy during the Fall and Winter with a delicious Beet, Apple, Carrot, and Ginger Vegan Soup! Nothing beats the crispness of Fall and the chill of Winter while combating a seasonal cold-virus like a steaming bowl of soup brimming with immunity-boosting ingredients. Besides the delightfully toasty temperature and delicious flavor, beets, apples, carrots, 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 or Winter cozy food (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. Yes! Beet soup can (and IS) delicious! This recipe may surprise your taste buds with its delicious veggies and fruit (apple) sauteed with onion, garlic, and pepper.

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Beet, Apple, Carrot, 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.

Beet, Apple, Carrot and Ginger Vegan Soup Recipe

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  • 3 medium red beets

  • 2 cups apple (Granny or other tart varieties)

  • 4 large carrots

  • 1 cup chopped onion (yellow or white)

  • 5 cups 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 cilantro, goat cheese or vegan cheese, Bragg's Nutritional Yeast, diced apples, minced ginger, pine nuts, Greek yogurt or vegan 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 cilantro, goat cheese, Parmesan cheese, Bragg's Nutritional Yeast, sour-cream, pine nuts, or coconut milk or yogurt. 


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, 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!

Roasted Pumpkin and Beet Salad with Arugula and Feta Recipe

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  • 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. This recipe by Susan Russo from NPR 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! 

Raw Chioggia Beet Salad with Honey-Lime Vinaigrette Recipe

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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.

Recipe and Photo by Susan Russo for NPR.


Hearty Red Beet Soup: Borscht

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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. 

Hearty Red Beet Soup: Borscht Recipe

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  • 4 cups chicken broth/stock (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

Optional Garnish Ingredients: 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