When the beet crop is coming in, it’s time to get a cooking, canning and juicing. So many wonderful beet recipes for these nutrient packed red bulbous roots and leaves!

Beetroot tops are great chopped up in salads, juiced for green juice or steamed served with salt and butter, and are of course the foundation of any good borscht recipes. So if you’re growing beets, be sure to also grow carrots, potatoes, cabbage, onions and dill and you’ve got your borscht ingredients right there.^[1]https://allrecipes.com/recipe/85517/russian-cabbage-borscht/

While borscht is the most popular beet recipe, there are also numerous others, such as salads, soups, curries, snacks and even desserts.

Roasted beets is one of our favorite way to enjoy beets. In fact, we love just about all of our veggies roasted. There are infinite ways to spice up your roasted vegetables, but the simplest everyday way we prepare them is super simple, and works equally with for roasted beets as it does for broccoli, zucchini and anything other kind of vegetable.

All parts of the beet can be eaten, from the lovely green tops to the bulbous roots and stems.
~GardensAll.com

Super Simple Roasted Vegetable Recipe

You can use beets or a combination, such as beets, carrots, potatoes. When roasting veggies, keep in mind grouping together the vegetables by density, such as root veggies together, since lighter fare, such as broccoli, beans and asparagus, will cook more quickly.

Ingredients

• Approx. 8 Cups of vegetables per pan

Instructions

• Preheat oven to 425℉
• Wash and chop vegetables into bite sized pieces
• Stir chopped veggies in a large bowl with:
  • olive oil, enough to coat veggies
  • salt, to taste
  • pepper (optional)
• Layer on lightly oiled cookie sheet with sides, or baking pans
• Cook for 40-50 minutes, tossing over to stir at least once while cooking.

You can enjoy roasted veggies straight from the oven with any main course or as a main course for vegetarians. Or, you can add them to salads, soups, nachos, pastas… anything really.

We enjoy roasted vegetables with egg bake for breakfast as our staple for most mornings.

Now… if you want to fancy these up, just add your favorite seasoning, such as Italian herbs or Mexican or curry spices.

Energy Boosting Beet Recipes

By Daily Health Post^[2]https://dailyhealthpost.com/5-athlete-building-beetroot-recipes/#ixzz3DyBc9qHq%20

Beetroot has taken center stage since the 2013 Paralympics when athlete David Weir won four gold medals and boasted it was because of regularly consuming beetroot juice. (Wonder if Popeye knew about beets??)

Beets have been found to lower systolic blood pressure by 4-5 points with just one glass a day. I like it as a “green juice” (though of course it’s no longer green with the red beet added).  

Beet recipes for juicing are especially good blended in a Vitamix with beet leaves and stems, cucumber, celery, ginger, lemon juice, ground flax seeds and chia seeds, with coconut water. I go without carrots when I want to reduce the sugar content, but if you’re just getting started with drinking healthy juices, carrots are your friend. They add a creamy sweetness that makes any drink blend pleasing.

1 glass Beetroot juice lowers blood pressure 4-5 points

It’s thought to stem from the nitrates found in beets that are then converted into nitric oxide by the body.^[3]https://www.webmd.com/food-recipes/truth-about-beetroot-juice^[4]https://redaceorganics.com/science.html

The stress and fast food lifestyles today can require superior nutrition from the foods we eat. For more stamina and health, you’ll want to give these creative beet recipes a go.

We love beet recipes with Indian curry spices, such as this beet and potato curry for when you’re feeling adventurous for some gourmet cuisine.

Beetroot & Potato Curry – 

Make extra curry so you can freeze some–you will have a healthy go-to dish when life gets busy, helping to reduce your chances of opting for store-bought junk food loaded with chemicals, salt, and added sugar.

Beet consumption has been found to increase stamina and tolerance for high-intensity exercise. We had fun creating this in an easy to remember quantities… everything is in 3’s!

Ingredients:

• 3 medium Beetroots, peeled and cut into 1 inch cubes
• 3 medium Potatoes, peeled and cut into 1 inch cubes
• 3 cups Purple Cabbage, shredded, then chopped 1/2-1″ sections
• 3 cupsCoconut Milk (unsweetened)
• 3 Tbsp Fresh Coriander Leaves, (Cilantro, finely chopped)
• 3 Tbsp Coconut Oil, divided
• 3 tsp salt (or to taste)

For Onion-Tomato Paste:

• 3 inch piece Cinnamon stick
• 3 Cloves
• 3 Green Cardamoms
• 3 tsp Cumin Seeds (Jeera)
• 3 tsp Coriander Seeds (Dhania)
• 3 Dried Red Chillies (adjust as per taste)
• 3 large Onion, finely chopped
• 3 medium Tomatoes, roughly chopped
• 3 large cloves of Garlic, finely chopped
• 3 inch Ginger, slim piece, peeled and finely chopped

For Tadka/Tempering – cooking spices in oil to add as topping just before serving:

• 3 tsp Mustard Seeds
• 3 tsp Jeera/Cumin Seeds
• 3 Dried Red Chili, broken
• 3 pinces of Hing/Asafoetida

Beet Recipes for Treats!

Yep! From chocolate cake with beets recipes to beet halwa… these wonderful treats will open your cooking horizon of possibilities and maybe even become new favorites.

Gluten Free Chocolate Beet Cake

Editor’s Note: We adapted this to be gluten free instead of vegan, however this is easily adapted to be vegan or non-gluten free to suit your preferences and needs.

Making cakes from scratch is far healthier than choosing store-bought: you know exactly what ingredients (and how much) have been used. Food labels are not required by law to list every single ingredient; even if they do, any one ingredient can have several other names, making it even harder and more confusing to know exactly what you are eating.

Ingredients

• ½ cup coconut oil
• 1.5 cups packed brown sugar or sucanat
• 2 cups pureed beets (fresh steamed, then puree in food processor or potato masher)
• 1 cup semi-sweet chocolate chips (more for more chocolate flavor)
• 1 teaspoon vanilla extract
• 2 cups Bob’s Red Mill All-Purpose Gluten Free Flour
• 2 teaspoons baking powder
• ⅓ teaspoon salt
• powdered sugar for dusting cake (optional)

Instructions

1. Preheat oven to 375 degrees and grease bundt pan.
2. Mix canola oil, brown sugar, pureed beets, chocolate chips, and vanilla together.
3. In a separate bowl, mix flour, baking powder and salt.
4. Add to wet ingredients and mix until combined.
5. Pour cake batter into bundt cake pan and bake for 30-40 minutes.
6. Allow cake to cook at least 10 minutes before trying to remove from bundt pan.
7. Decorate with powdered sugar and any other toppings.
8. Serve immediately or allow cake to cool completely and store in airtight container.

Adapted from a recipe on TheFussyFork.com. For more detailed instructions, photos and ideas for variations, visit:^[5]https://www.thefussyfork.com/vegan-chocolate-beet-cake/

Next, a delectable Beet Root Halwa Recipe.

Beet Root Halwa

INGREDIENTS (serves 6-8)

1. 5 medium sized beets
2. 4 tablespoon ghee (use coconut oil or dairy free butter to make it vegan)
3. 6-8 small green cardamomshelled and the seeds powdered
4. 1/4 cup honey (we’ve reduced this by half and use honey instead of sugar)
5. 1.5 cup almond milk (other other milk of choice)
6. 3/4 cup slivered almonds
7. chopped pistachio for garnish

*NOTE: For a creamier texture, add more milk or cream, adjusting cooking time as needed.  
For directions visit eCurry.com, the source of this recipe.

Check out this wonderful Mediterranean roasted vegetables recipe on our sister website. Or this potato and sweet potato recipe and article on GardensAll.

Contributions From the Community

We love this Great idea from Jeffcristi Short. We’re definitely going to be doing more dehydrating and freeze drying when we can expand our gardening space to grow more.

“Not everyone likes beets so we dry them, grind into powder and add to smoothies, bread, cookies etc. Otherwise just butter n salt.“
~Jeffcristi M Short