About recipe

Beets are a wonderful way to add some color to your diet! They come in a variety of colors ranging from deep purple to golden to candy striped. There are several ways to prepare beets. You can eat them raw, roasted, steamed, or sautéed. These recipes feature roasted beets. Packed with vitamins A, B,C, iron, and fiber, beets can help your digestive health and can help regulate blood sugars. Bring either of these dishes to your next gathering and they’ll sure to be a hit! 

Ingredients (serves 4)

ROASTED BEETS 

• 5 small to medium beets 
• 1 tablespoon olive oil 
• 1/4 teaspoon salt (to taste) 

ROASTED BEET HUMMUS 

• 1 (15 oz can) low sodium chickpeas, drained & rinsed 
• 1/2 cup chopped roasted beets 
• 2 tablespoons tahini 
• 1 1/2 tablespoons olive oil 
• Juice of 1/2 a lemon 
• 1 garlic clove, minced 
• Pinch of salt 

ROASTED BEET & FETA SALAD 

• 3 cups roasted beets, diced 
• 2 ounces feta cheese, crumbled 
• 2 tablespoons parsley, finely chopped 
• Salt and pepper to taste 
• 3 tablespoons olive oil 

Preparation

ROASTED BEETS 

1. Preheat oven to 375° F. 
2. Scrub the beets well with a vegetable brush under running water. Peel beets with a vegetable peeler. 
3. Dice beets into 1/4—1/2” pieces. 
4. Place in a bowl, toss with olive oil and salt. 
5. Roast for 35-40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. 
6. Store up to 5 days in an airtight container in the refrigerator. 

ROASTED BEET HUMMUS 

1. In a food processor or blender, pulse together all ingredients. Add more olive oil for thinner consistency. 

ROASTED BEET & FETA SALAD 

1. In a medium bowl, combine the cooked beets with the feta, parsley, salt, pepper and olive oil. Stir to combine.