The beetroot (Beta Vulgaris subsp. vulgaris) is the taproot portion of a beet plant. The greens are also edible and can be prepared in similar ways to spinach and chard. Typically red in color, variants include gold and variegated. Native to the Middle East, it is now widely used throughout northern Europe, India and North America.

Beets are excellent sources of Folate, Manganese, Copper, Potassium, and Magnesium, Vitamins C & B6, and Iron. Source: https://www.healthline.com/nutrition/

Some flavors that pair well with beets: butter, salty cheeses, Dijon mustard, orange, pepper, shallots, tarragon, balsamic vinegar, walnuts

Methods of Preparation Beetroot:

Bake	Roast	Boil	Raw

Methods of Preparation Beet Greens:

Raw	Boil	Sauté	Stir Fry	Steam with a Microwave
Steam with a Steamer	Steam without a Steamer

Recipes

Balsamic Roasted Beet Salad

Prep Time: 20 min Cook Time: 1 hr 20 min Difficulty: Easy Servings: Yield: 6 servings Source: Foodnetwork.com

Ingredients

8 medium-size beets, tops removed and scrubbed

1/2 cup balsamic vinegar

1/2 cup good olive oil

2 teaspoons Dijon mustard, such as Grey Poupon

Kosher salt and freshly ground black pepper

4 ounces baby arugula

1/3 cup roasted, salted Marcona almonds, toasted

4 ounces soft goat cheese, such as Montrachet, crumbled

Directions

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Nutrition

Fat: 26g

Calories: 328

Saturated Fat: 6g

Sodium: 457mg

Fiber: 5g

Cholesterol: 9mg

Carbohydrate: 17g

Sugar: 11g

Serving Size: 1 of 6 servings

Protein: 8g

Beet, Ginger, and Red Cabbage Soup

Servings: 4-6 Source: www.foodnetwork.com

Ingredients:

2 tablespoons unsalted butter
1 cup chopped red onion
1 cup peeled and chopped potato
1 tablespoon peeled and chopped fresh ginger
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
1 1/2 cups peeled and diced red beets
1 1/2 cups shredded red cabbage
Sour cream and toasted and chopped walnuts for garnish

Preparation:

Preheat broiler. In a large saucepan, place steamer basket over 1 in. water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, until crisp-tender, 4-6 minutes.
In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a large cast-iron or other ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, until eggs are nearly set, 4-6 minutes.
Broil 3-4 in. from heat until eggs are completely set, 2-4 minutes. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition Facts 1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g ﬁber), 15g protein.

Beet Hummus

Prep Time: 5 mins Cook Time: 5 mins Servings: 6 servings (as a side) Source: Theforkedspoon.com

Ingredients

3 small cooked beets

1 (15 ounce) can chickpeas - drained (approx. 1.5 cups)

1 teaspoon lemon zest

1 lemon - juiced

salt - to taste

2 cloves garlic - minced

¼ cup tahini - plus more, to taste

¼ cup olive oil

Directions

Add the beets to the bowl of a large food processor. Process until small little bits remain.

Add the remaining ingredients (except for the olive oil and garnishes) to the bowl and process until smooth, scraping down the sides with a rubber spatula if necessary (approximately 2-3 minutes). Add the olive oil and continue to process until fully incorporated. Season to taste

Transfer your prepared beet hummus to a bowl and serve garnished with a drizzle of olive oil, pine nuts sesame seeds, and fresh chopped parsley, if desired.

This hummus recipe is delicious serve with veggies, pita bread, on sandwiches, and pizza. Enjoy!

Nutrition