beet recipes

A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese- satisfying, filling and delicious!

Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese

beets

lentils

olive oil

½ a red onion- diced

garlic cloves- rough chopped

(packed) swiss chard

salt and pepper

balsamic vinegar

¼ cup goat cheese crumbles

basil,

Preheat oven to 425 F.  Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.

If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.

In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat  down to medium, add garlic and cook 2 more minutes, until golden and fragrant.

Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.

Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.

Add beets and splash with 1-2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes so it&#8217;s not so acidic. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.

Gorgeous recipe!   Where did you get those serving bowls? 
Am in search of something that can also be used in the microwave for oatmeal.

Im So glad you enjoyed it. Appreciate the double  thumbs up. :)

Love this recipe!
I've made it 3 times now. If I can't find chard, baby kale or spinach is still a good substitute. My first recipe with beets and now I love them.

Perfectly satisfying and awesome refueling recipe for ultra-distance athletes! Substituted rainbow chard, used salt-free seasoning, and pecorino sardano. Provides multiple servings and perfect for leftovers. Will put this into regular rotation in hard training season and off-season.

Dear Mam,
Hello. I live in India and think your recipes are the best during lockdown. I am from Canada and have been living here for a few years now. Thanks.

I wasn’t sure what to expect with this one, but it sounded so interesting and the goat cheese reassured me lol. It was so good!! Such great flavors and it was so satisfying.

I have to admit to being a bit hesitant to try this, thinking it was just the usual vegetarian 'hearty' dinner suggestion which just turns out to be a lunch! However, this was really excellent. I sautéed the beetroot stems with the onions (no point wasting the nutrients in the stalks) and added fresh chilli. We topped with parsley and the beetroot leaves. We also used spinach which was fine. 

This was really a great combination and was surprisingly filling, so thanks for sharing.

I have been trying to cook with what I have in the fridge, pantry and garden. This recipe helped me clean up some random small bits of food like the last bit of fresh goat cheese, the last of my spinach and chard for the season and some beets in the freezer. I caramelized the onions, added a bit of rosemary&amp;garlic seasoned salt and the best part was a bit of 18 year prime aged balsamic vinegar, which I did not cook, just added at the end as dressing.  The flavors don't hit you in the face but they really meld well for a balanced mildly flavored but NOT bland dish.  My husband liked it too!

I loved this recipe. I’m a roasted beet lover so this recipe really did it for me! Thx so much, I will enjoy this often!
Paddy Mogan

Was not expecting this to taste as good as it did! I made with spinach instead of the chard. It was so flavorful and the fresh roasted beets were delicious. Will definitely be making this again.

Wow! This is my first ever comment on a recipe online, so that shows you how excellent this is! So much flavor without needing much seasoning. I was really impressed with how it all came together. Definitely bringing this one out to impress guests (when we can host again!)

Big hit during supper this evening! Thank you for this, will be a repeat dish in our house for sure!! 
Have a lot of Swiss Chard in our garden!!

These roasted beets are one of our favorite beet recipes!

Beet Recipes: Simple Roasted Beets

Extra-virgin olive oil (for drizzling)

navel orange

Sherry vinegar or balsamic vinegar (for drizzling)

lemon

watercress leaves (or arugula

Sea salt and black pepper

Flaky sea salt (optional)

Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.

Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.

Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.

Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.

Serve on a platter with the orange segments, watercress, and citrus curls.

Beet Bruschetta with Goat Cheese and Basil and simple delicious appetizer that is full of amazing flavor!

Beet Bruschetta with Goat Cheese and Basil

baguette, sliced at a diagonal into 1/2 inch thick slices

Olive oil

Tablespoon balsamic

basil leaves –

C finely diced red onion or shallot

oz goat cheese

oz cream cheese

salt

cracked pepper

sugar

In a medium put, cover halved beets with water and boil until just tender, about 20-30 minutes.

In the meantime, slice baguette into 1/2 inch slices at a diagonal. Brush both sides with olive oil, sprinkle with a little salt and place on a sheet pan in a 400 F oven for 15-20 minutes, or until very crisp. Set aside.

Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. Season with salt and pepper. Feel free to add some fresh chopped herbs ( basil or parsley) Set aside.

When beets are fork-tender, drain pot, refill with cold water and slip skins off the cooked beets under running cold water using your hands. Dice into very small 1/3 inch cubes and place in medium bowl.

Add finely chopped onion, salt, pepper, sugar, olive oil and balsamic -stir to combine. Taste, adjusting. You want this be flavorful and juicy.

Assemble: Spread a little goat cheese mixture on each bruschetta creating a “trough” ( to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons. It&#8217;s really nice to serve when the goat cheese is still a touch warm. Serve on a white platter to show it off, or a rustic cutting board.

This was amazing. And the great thing is that Costco has cooked beets in vacuum sealed packs. All you have to do is cut it up:)

In all seriousness, I think this is the best appetizer I've ever made! My dinner party guests LOVED it.

I am trying this out tonight after work! It is making my mouth water!

Delish! These were a hit at girls’ night.

Very simple and pretty, but the cheese was a little bland.  To do again, I would add fresh herbs to the cheese (or use an artisanal goat with herbs) or some roast garlic or blue cheese.  I liked the basil, but it is so difficult to find good basil beyond summer, that next time I will go scandi with dill.   Should play beautifully with the beets and creamy-milky cheese.  I will make again—thanks for an unusual recipe.  It looked lovely and was easy (and tidy) to eat.

Roasted beet salad with sour cream dressing is a perfect salad to serve.

Sour Cream Beet Salad

sour cream

onion

Preheat oven to 400 degrees.

If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly.   There is no need to dry the beets.

Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.

When the beets are cool enough to handle, hold them with a paper towel and push off the skins.

In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.

Dice beets and stir them into the sour cream dressing.

Serve immediately or store in the refrigerator in an air-tight container until serving.

Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or addition to your favorite salad! They are gluten-free, dairy-free, Paleo and vegan-friendly!&nbsp;

Balsamic Roasted Beets Recipe

beets (peeled & diced (about 3 cups)*)

sea salt

TBS balsamic vinegar

TBS honey ((pure maple syrup

Preheat oven to 425 degrees Fahrenheit.

Grease a large baking sheet or dish, set aside.

Peel and cut 3 beets into 1” cubes.

Toss beets with 1 TBS olive oil and ½ tsp sea salt.

Spread onto a greased baking dish in an even layer.

Bake in preheated oven for 15-20 minutes.

After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.

Mix together balsamic vinegar and honey.

After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.

Stir until all the beets are evenly coated.

Return to the oven for 10 minutes, stirring once half way through.

Roast until the balsamic/honey mixture coats the beets (and isn’t runny).

Remove from the oven and serve warm or store and serve later over your favorite salads.

https://embed.mediavine.com/videos/vbilaenqqvgdz36q7qu3

Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or salad topper! They are gluten-free, dairy-free, Paleo and vegan-friendly!

This oven roasted beet recipe is easy and the beets come out perfectly tender and sweet! Slice them in rounds, drizzle with olive oil, and sprinkle with thinly sliced chives. It's perfection in its simplicity.

Best Roasted Beets (&amp; More Recipes!)

Kosher salt

chives,

goat cheese (optional)

Preheat the oven to 425 degrees Fahrenheit.

Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.

Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).

Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.

Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.

Slice the beets into rounds and arrange them on a plate. Drizzle with olive oil and sprinkle with 1 pinch kosher salt. Top with thinly sliced chives. If desired, add goat cheese dollops.

<em>Foolproof steps to the perfect roast beets, every time! Oven roasted beets are smooth, sweet, and have a deep umami flavor. Great in salads, bowls, and more.</em>

How to Roast Beets 

1-5+ medium-to-large beets, any color/variety

Filtered water (1 teaspoon per beet)

Preheat

the oven to 400F and set a baking tray aside. Scrub each beet well, so no dirt remains.

Cut the top and bottom off of each beet, so only beet flesh (and no root/stems) remain. Place the flat side of the top of each beet onto the cutting board, then carefully quarter each bulb. This helps with even cooking.

Wrap: Lay a medium square of aluminum foil on a flat workspace, then cover it with a square of parchment paper. Place one beet (all 4 quarters) in the center of the two sheets, then pull each corner upward so it will seal at the top. Before you close the seal, add 1 teaspoon of water to the center of the beet to help with moisture. Seal each beet by pulling all four corners together and twisting them together, to close.

Bake: Place each beet with the sealed side up on a baking tray, to prevent the juices from spreading and burning on the bakeware. Bake your beets in the middle rack of the oven for 45-60 minutes; this will vary slightly based on the size of each beet. The beets are almost done when you start to smell a deep, subtly-sweet, and borderline burned beet flavor. Once fully cooked, a fork or metal skewer should slide through the thickest part of each beet easily.

Peel

Once cooked, remove the beets from the oven and carefully open their wrappers. Allow the beets to cool slightly. Once they are cool enough to handle, use your hands (gloves are recommended) to peel the skin off of each beet &#8211; it should glide off easily. A paper towel can also help to remove areas that are not coming off.

Serve &amp; Store

Serve as desired, warm or cold. Roasted beets will last in an airtight container in the fridge for up to one week, or can be frozen for up to two months. 

This vibrant beet smoothie is packed with frozen fruit, spinach, and protein-rich yogurt for a delicious and energizing breakfast or snack. It&#39;s gluten-free and vegetarian with dairy-free options available!

Beet Smoothie

milk

apple juice (optional)

plain Greek yogurt ((full-fat

spinach (or a Large handful)

banana (chopped)

blueberries

strawberries

ground flax seed (optional)

chia seeds (optional)

Add all of the ingredients to a high-speed blender in the order listed (always adds liquids first). Pulse a few times to break up the frozen fruit and beets.

Then, blend on high for 1-2 minutes, or until smooth and creamy. If the smoothie is too thick, add more milk, juice, or water to reach your desired consistency.

Top 8 beet recipes recipes from across the web

The most viewed beet recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Best Roasted Beets (& More Reci...

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Top 8 beet recipes recipes from across the web

The most viewed beet recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Warm Lentils with Wilted Chard, Roa...

Beet Recipes: Simple Roasted Beets

Beet Bruschetta with Goat Cheese an...

Sour Cream Beet Salad

Balsamic Roasted Beets Recipe

Best Roasted Beets (&amp; More Reci...

How to Roast Beets

Beet Smoothie

The most viewed beet recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Best Roasted Beets (& More Reci...