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Along with being absolutely delicious, beets also have some amazing health benefits.  They are detoxifying, full of vitamins and can help boost your stamina, just to name a few.  Beets can be cooked and served in a variety of ways including raw, steamed, juiced or sautéed.

We are going to show you 4 different ways our team has put together some yummy beet recipes.  We are sure you’ll enjoy each of them as much as we do!

#1 | Beet Crostini

Beet Crostini

3 beets roasted and diced
Goat cheese
Clover honey
EVOO + Red wine vinegar
French baguette
Salt + Cracked pepper
Micro cress greens
¾ Cup diced caramelized onions

Place beets in a large saucepan and cover with water.  Bring to a boil, reduce heat to maintain a simmer and cook until tender, about 40 minutes.  Drain and cool beets.  Rub skin off of beets and dice into small cubes.  Divide beets among baguette slices.  Sprinkle with salt and pepper, top with caramelized onions and goat cheese.  We garnished ours with micro cress greens!

#2 | Roasted Beet Bon Bon

4 Beets
8 oz Goat cheese
Zest of one lemon
1 tbsp parsley, finely chopped
1 tbsp tarragon, finely chopped
1 cups Crushed pistachios
Salt + Pepper

Start out by tossing beets in some olive oil and roast in the oven until tender.  Allow to cool, peel and dice.  Mix together goat cheese, lemon zest, herbs, salt and pepper.  Form a ball around pieces of beet with the goat cheese mixture.  Roll the bites in the crushed pistachios.  Garnish with some arugula leaves and there you have it!

# 3 | Beets Agrodolce + Arugula Salad

5 Beets with the stems removed
3 Cups Arugula
½ Cup EVOO
¼ Cup Red wine vinegar
¼ Cup Honey or Agave nectar
Crumbled goat cheese
2 Tbsp Sunflower seeds
Salt + Pepper to taste

Drizzle beets with a little olive oil, toss and roast in the oven until tender.  Remove from oven and allow to cool, peel the beet skin and cut beets into small cubes.  Mix together honey or agave with red wine vinegar then the olive oil.  Next add the beets to the marinade and season to taste with salt + pepper.  Marinate for up to 6 hours.  When ready to serve, toss arugula leaves in with the beets, place on a serving platter, and top with sunflower seeds.  Finish off your presentation with whatever garnish you like - we used beet chips and drizzled a balsamic glaze on ours!

# 4 | Beet Hummus

1 small roasted beet
1 15 oz can cooked chick peas
Zest of one large lemon
Juice of one half large lemon
2 cloves garlic minced
2 tbsp tahini
¼ cup EVOO
Salt + pepper to taste

Roast beets until tender.  Once cooled and peeled, quarter it and blend it in a food processor until only small bits remain.  Add all remaining ingredients except for the olive oil and blend again until smooth.  Drizzle in olive oil as hummus is mixing.  Taste and adjust seasoning as needed.  You can add more salt, lemon juice or olive oil if you like.  So many options for dipping | you can dip with any raw veggie but today we decided to use a homemade whole wheat pita.