Beets | Vegetarian Times Skip to main content

Beets

1 Food 5 Ways: Beets

What's the brightest way to jazz up healthful summer recipes? Just add beets! June to October is the best time to buy this rough-skinned root vegetable—and certainly the easiest time to find locally grown beets and heirloom varieties such as snowy white albino, amber-colored golden, or candy-striped Chioggias. Plus, there are so many ways to enjoy them. Serve roasted beets in place of potatoes. Grate raw beets into a slaw the way you would carrots. Toss steamed beet slices with vinegar or lemon juice, and use as a salad topping or sandwich filling. You can even substitute puréed beets for applesauce in low-fat baked goods, such as the moist Red Velvet Brownies.

Nutritional Profile
1/2 cup cooked, sliced beets contains:

  • 37 calories
  • 1 mg iron
  • 68 mcg folate
  • 259 mg potassium

Jewel-tone Pancakes with Creamy Yogurt-Dill Sauce

Red Velvet Brownies

Firecracker Beet Slaw

Napa Cabbage Salad with Borscht Vinaigrette

Perfect Roasted Beets with Orange Slices

Comments on this Article

I marinate them in vinegar, sugar, and pickling spices. Learned it from my grandmother! Delicious straight out of the jar.

I love to slowly grill sliced golden beets with just some balsamic and a bit of citrus olive oil salt and pepper. I can add them to a sandwich, salad, or have them to nibble on. Beets, figs, Slivered almonds, and butter lettuce with a citrus vinaigrette - better than chocolate!

I like to steam baby beets, chill them, then slice them on top of some mixed baby greens. Add feta cheese, cubed cucumber and halved cherry tomato, and a handful of walnuts.Toss with a berry vinaigrette. Perhaps my fave summer lunch.

Breakfast Power Smoothie: 1 Beet 1 Apple 1 Cup Blueberries 1 Cup Straweberries Thumb of ginger Hot pepper 2 cups spinach or kale 2 Tablespoons of Apple Cider Vinegar Protein powder of choice (I use Pea and Hemp Protein) Dump it all in the Vitamix and crank it on high and you have a great start to the day.

i roast beets with a teriyaki glaze- shredded ginger root, chopped garlic, tamari, honey and olive oil drizzled over them and baked on 350 until tender. I also enjoy them fermented with garlic and dill - simply chop and add herbs with salt and water in a mason jar- cover lightly with lid and wait a week in room temperature... delicious!

I love to make them with a grapefruit glaze - just like the VT recipe!!