5 Healthy Beet Recipes (2024)

4 medium (red and gold) beets, cubed and steamed (2 cups cubed)

½ medium red cabbage, shredded (2 cups shredded)

2 medium (rainbow) carrots, shaved into strips

6 medium (table and watermelon) radishes, thinly sliced

2 avocados, peeled, pitted, and sliced

2 whole scallions, sliced

3 cups cooked white, brown, or chickpea rice

1 tsp tojarshi or furikake seasoning (optional)

2 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp honey

1 tsp Dijon mustard

2 tsp freshly grated ginger

1 clove garlic, minced

1

Place cooked beets and cabbage in a medium sized bowl.

2

In a small container, combine all dressing ingredients and whisk until combined.

3

Drizzle vegetables with 3 tbsp ofdressing. Toss and let sit for at least 30 minutes to allow vegetables to absorb flavors. Reserve remaining dressing.

4

Arrange cooked rice, marinated beets and cabbage, avocado slices, shaved carrots, sliced radishes, and sliced scallions into four bowls. Drizzle remaining dressing over the bowls and top with garnishes, if using.

Nutrition Facts

Amount per serving

½ cup cashew butter (or peanut butter)

½ cup beet puree (2 small beets)

½ cup maple syrup (or honey)

2 eggs

1 tsp of vanilla extract

⅓ cup unsweetened cocoa powder

1 tsp of baking powder

¾ cup of dark chocolate chips (70 percent or higher cocoa)

½ cup of chopped walnuts, optional

1

Preheat oven to 350 degrees F. Lightly grease a 8 x8-inch baking dish with cooking spray or ½ tbsp of canola oil and set aside.

2

In a mixing bowl, whisk together cashew butter, beet puree, maple syrup, eggs, and vanilla extract.

3

Add cocoa powder, baking powder, dark chocolate chips, and walnuts, if using, to the bowl and mix just until combined.

4

Pour brownie mixture evenly into the baking dish. Bake in the preheated oven for 25 minutes. Serve warm or at room temperature.

Nutrition Facts

Amount per serving

2 medium raw beets, grated (2 cups)

½ medium red cabbage, shredded (2 cups)

3 large carrots, grated (1 cup)

1 medium green apple, grated (1 cup)

1 tbsp of fresh dill, garnish (optional)

1 tbsp of sesame seeds, garnish (optional)

⅓ cup extra-virgin olive oil

¼ cup apple cider vinegar

1 tsp Dijon mustard

1 tsp honey

½ tsp kosher salt

½ tsp black pepper

½ tsp of ground caraway seeds (optional)

1

In a large bowl, combine beets, cabbage, carrots, and apple.

2

In a small container, combine all dressing ingredients and whisk together until completely combined. Pour dressing over slaw and toss until all ingredients are thoroughly coated. Garnish with dill and sesame seeds, if using, and serve.

Nutrition Facts

2 cups frozen whole strawberries

1 banana, fresh or frozen

1 medium cooked beet (or ½ cup beet puree), cooled

1 cup nonfat Greek yogurt, plain or vanilla

2 tbsp chia seeds

½ cup liquid, such as nonfat milk, unsweetened soy milk, almond milk, or oat milk

Blueberries, pomegranate arils, and coconut flakes, for topping (optional)

1

Combine all ingredients in a blender and blend until smooth but still thick, about 2 to 3 minutes.

2

Pour into a bowl. Sprinkle with blueberries, pomegranate arils and coconut flakes, if using.

Nutrition Facts

Amount per serving

3 medium beets, diced

2 tbsp avocado oil

6 cups fresh arugula

2 medium oranges, supremed

⅓ cup of feta cheese, crumbled

½ small red onion, thinly sliced

Zest of 1 orange, garnish (optional)

¼ cup of extra-virgin olive oil

¼ cup balsamic vinegar

½ orange, juiced

½ tsp kosher salt

½ tsp black pepper

1

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Coat diced beets with 2 tbsp of avocado oil. Place in preheated oven and roast until tender roast for 25 to 30 minutes.

2

Divide arugula among 4 serving plates. Top each evenly withoranges, red onions, feta cheese, and beets.

3

In a small bowl, whisk together dressing ingredients. To serve, pour dressing over salad.

Nutrition Facts

Amount per serving