While some might list beets among their top hated foods, we at Camille Styles are big fans, especially while they are fresh and in season. Even if you hate them, after reading about their health benefits, I urge you to reconsider. Beets are a great source of fiber, vitamin C, potassium, iron, and more. They have been associated with improved blood flow and blood pressure and, get this, even better exercise performance—yes, please! Eating the rainbow is an important part of maintaining a healthy diet, as well, and beets are definitely one of the prettiest and more colorful vegetables you can eat. So in an effort to incorporate them as much as possible into our diets, we’re rounding up our favorite beet recipes.
Add them to a salad to create a more satisfying and hearty dish, grill them and serve them as a side, or add a smear of beet puree to any plate for presentation points. The possibilities for beet recipes are endless.
Much like brussels sprouts, new creative cooking techniques and recipes have brought a new life to the underrated vegetable. My grandfather, for example, will always loathe beets because they used to eat them out of a can. Even my grandmother, who is the best chef I know, can’t change his mind. But I think the following beet recipes might just win him over.
Scroll on for a few of our favorite ways to eat beets this season. Enjoy!
Perfect for Meatless Mondays, these Roasted Beet Tostadas are both light and healthy, yet completely satisfying. Serve as either an appetizer or the main course, and your spring dinner is set.
Beets are the main event in this salad by Eden Grinshpan. This beet recipe is especially easy because you roast them with the skin on, and don’t have to worry about peeling them before you cook. The addition of orange peel and mint makes for a unique and amazing flavor combo.
This delicious copycat Juniper salad takes advantage of not one, but two in-season foods: strawberries and beets. The smoky flavor of the strawberry-balsamic vinaigrette combined with the pungent flavor and creaminess of the blue cheese is to die for. This dish is heavenly.
I love the Mexican-flare that the avocado cream and chile-lime salt add to this dish. That, combined with the fact that after roasting the beets you sear them in a cast-iron skillet to create a delicious char, makes these beets a standout. Perfect for lunch or dinner with a cup of tortilla soup.
If you have yet to try celery root puree, this beet-topped dish is the one to try. This vegan meal is satisfying enough to satisfy your craving for comfort food and keep you full. Great with some crunchy french bread and a glass of red wine.
The veggie sandwich to end all veggie sandwiches. This recipe is a personal favorite of mine, thanks to the goat cheese spread. I like to add arugula and put it all in between two slices of ciabatta.
Not all beets are red- golden beets have a bit of a milder flavor, while still adding great texture and health benefits to any salad. Serve as a side salad or add chicken to make it a main course.
Similar to hummus, this beet dip will elevate any crudités or charcuterie board. Just look at the gorgeous color. Eat with pita, celery, carrots, crackers, or even smear on a piece of toast for a quick snack.
If you are looking to up your breakfast game, look no further than this lean protein and veggie-packed scramble inspired by the Vibrant and Pure cookbook. While it is important to start your day with a sustainable meal, I love that this dish is also full of bright colors, giving you something to smile about right away, too. Swap ingredients in and out depending on what you have on hand.
Almost more of a power bowl than a salad, this recipe is the perfect lunch to get you through your WFH workday. There is not a single ingredient I don’t like- carrots, chickpeas, beets, avocado, kale, radishes… plus whatever else is in my fridge at the moment. No salad is complete without a bomb dressing, and this tahini-maple dressing is simply addictive.
As an avid avocado toast eater, I’ve been searching for substitutes because, against all odds, I am growing tired of having it every day. This recipe for beet and yogurt toast is my new go-to. I like to make a batch of this spread at the beginning of the week and keep it in the fridge so that whenever my stomach grumbles I have a quick snack on hand.
One of my favorite ways to get my veggies in is through a big bowl of soup. This beet soup recipe is so simple and so effortlessly beautiful. Beets, orange rind, and crushed pistachios go together like soups and spring.
What is your favorite beet recipe? Share the link with us below.
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