Roasted Beet and Watermelon Salad with Feta, Mint, and Lime Juice

Roasted Beet and Watermelon Salad with Feta, Mint, and Lime Juice is brimming with fresh flavors and hydration, perfect for summer and as a refreshingly light salad all year long.

This salad contains a simple lime juice dressing topped with tajín (optional). During the summer months (and into Fall depending where you live), fresh produce like watermelon is abundant and a wonderful sweet treat when chilled. Add savory feta cheese (we prefer traditional sheep and/or goat’s milk feta), fresh mint, roasted/smoky beets, and lime juice, and this salad is an absolute favorite! Serve this recipe as a light side-salad for lunch or serve at your next picnic, barbecue or potluck.

WATERMELON AND BEET NUTRITIONAL BENEFITS

Watermelon is refreshing and delicious, packed with wonderful health benefits. Naturally sweet and containing a high water volume, watermelon helps us stay hydrated and offers incredible nutrients, such as trace minerals: potassium and magnesium.

After exercising and during the warmer months when we tend to sweat more frequently, replacing electrolytes is key, and both watermelon and beets offer substantial trace minerals. When we sweat, we lose essential trace minerals, such as potassium and magnesium. This roasted beet and watermelon salad is a delightful post-workout treat and/or refreshingly health salad for the whole family. Beyond replenishing trace minerals, beets offer many health benefits that help improve immunity and boost circulation, all fantastic reasons to eat more beets!

Besides the stellar health benefits, this light and crisp salad is absolutely scrumptious with its sweet and savory combination of flavors. We suggest eating this salad immediately or within a day as the watermelon will get mushy and less crisp. For some additional pizzazz, add extra lime and a dash of Trader Joe’s Chile Lime Seasoning or Tajin. Cheers to refreshing and delicious salads!

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WATERMELON AND BEET SALAD WITH FETA, MINT, AND LIME RECIPE

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Beet and Watermelon Salad with Feta, Mint, and Lime

Yield: 4-6

Author: Aarika Chilson

Roasted Beet and Watermelon Salad with Feta, Mint, and Lime Juice is brimming with fresh flavors and hydration, perfect for summer and as a refreshingly light salad all year long.

Ingredients

• 2 medium red beets, roasted and cooled (about 1+ cup depending on how much you LOVE beets)
• 6 cups cubed fresh watermelon, cubed or cut in chunks
• 1/2 cup fresh mint, finely chopped
• 1/2 cup Feta (traditional sheep or goat milk), cubed or crumbled
• 2-3 limes, juiced
• salt to taste
• 2 tbsp olive oil (optional)
• a dash of Trader Joe’s Chile Lime Seasoning Blend or Tajin (optional)

Instructions

1. Roast beets. These can be roasted ahead of time and kept in the fridge for a few days, or you can use ready-to-eat cooked beets, such as Love Beets. To roast beets, see these roasting tips.
2. Cut watermelon (if not purchased pre-cut) from the rind. Chop watermelon into small cubes/chunks.
3. When beets are roasted and cool to touch, remove beet skins (see beet preparation tips), and cut beets into cubes or small chunks.
4. Place watermelon, chopped mint, and feta in a large salad bowl. Toss gently to coat ingredients. You may add feta towards the end if you wish to keep feta in its cubed shapes. Add cubed roasted beets and gently mix. Top with a sprinkle of chili powder (optional). Serve.
5. Although you can make this salad ahead of time, it’s best made just prior to serving as ingredients will get watery and a tad soggy (unless you like it that way).
6. Enjoy!

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STILL HUNGRY?

Simple Chickpea and Beetroot Salad with Parsley

This easy chickpea and beetroot salad is packed with plant protein and flavor! If you love garlic and lemon, this salad is definitely for you. This make-ahead lunch or side-salad recipe is perfect on its own or served atop your favorite greens.

I love a giant salad heaped with all types of greens and lettuce, but sometimes, I just want a quick hearty salad that doesn’t get soggy when sitting in the fridge and one that is easy to take on the road, camping, or picnicking. This is it! The combination of chickpeas with zesty lemon and bold garlic paired with sweet beets and aromatic parsley is just absolutely yummy. Plus - it’s a quick simple meal-prep.

Using canned chickpeas and ready-to-eat packaged cooked beets, this simple salad can be prepared in under 10 minutes. Our family loves the ease of eating chickpeas from a can; however, if you aren’t into canned foods, you can buy them dried and cook chickpeas yourself. Just remember to soak them and allow the necessary cook time before adding them to the salad.

When looking for chickpeas in a can, you may see them called two different names: chickpeas or garbanzo beans.

Are chickpeas and garbanzo beans the same?

Chickpeas vs. garbanzo beans? The answer is simple. Yes. They are the same. Chickpea is the English term and Garbanzo is the Spanish word for this legume.

Are chickpeas beans?

Chickpeas (or garbanzos) are in the family of legumes, so yes . . . chickpeas are beans. Remember all beans are considered a legume; however, not all legumes are considered beans. So to answer simply, chickpeas (or garbanzos) are in fact beans.

Why are garbanzo beans called chickpeas?

I wish the answer was because raw chickpeas (in the shell) looked like little fuzzy chicks, but alas, that’s not the origin of this cute name. The name “chickpea” is a French term chiche, which comes from the Latin cicer arietinum, meaning “small ram.” Names are weird, and this is definitely one to ponder . . .

Are Garbonzo Beans (a.k.a chickpeas) healthy?

Lots of people ask if chickpeas are good for you, and that answer will always vary depending on people’s preference for eating. Some people prefer diets without beans and legumes, while others, regularly incorporate beans and legumes into their diet. Looking at the nutrition profile, chickpeas are high in plant-based protein and are super versatile prepared in salads, dips, soups, and more. This little legume contains much nutritional value and contains all the essential amino acids. One cup of chickpeas contains almost 15 grams of protein!

In addition to plant-based protein, chickpeas are an excellent source of fiber and minerals, such as magnesium and potassium. Plus - chickpeas are also a rich source of iron. This salad has plant protein, fiber, vitamins, minerals, and antioxidants thanks to the beautiful beet.

For more salad ideas (without lettuce) try Roasted Beet, Orange and Mint Salad or Beet and Carrot Raw Slaw.

Looking for more ways to use chickpeas (garbanzos) Beetroot and Garlic Hummus is calling your name.

I hope you enjoy this family favorite recipe as much as we do. Let me know what you think!

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Simple Chickpea and Beetroot Salad with Parsley Recipe

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Simple Chickpea and Beetroot Salad with Parsley

Yield: 2-4

Author: Aarika Chilson

Prep time: 5 MinTotal time: 5 Min

This easy chickpea and beetroot salad is packed with plant protein and oodles of flavor! If you love garlic and lemon, this salad is definitely for you. This make-ahead lunch or side-salad option is perfect on its own or served atop your favorite greens.

Ingredients

• 2 cups chick peas (2 canned chick peas equal about 2 cups to 2 1/4 cups- we just use two cans of chick peas)
• 1 cup cooked beets, diced
• 1 cup fresh parsley, coarsely chopped
• 4 garlic cloves, raw and minced
• 1/3 cup lemon juice
• 2 tbsp olive oil
• sea salt and pepper to taste

Instructions

to make the salad

1. In large salad bowl, add chickpeas, parsley, garlic, and salt and pepper.
2. Gently toss.
3. Add olive oil and lemon juice.
4. Gently mix ingredients.
5. Add beets and gently toss again.
6. Serve fresh or store in air-tight container for up to 3 days in refrigerator. This recipe becomes even more delicious when marinated overnight.

Notes

Serving size varies depending on whether you choose to eat this as a side-dish or main dish. This recipe provides 2 main-dish servings or 4 side-dish servings.

Cooking time is based on ready-to-eat (already cooked) beets; however, if you're roasting beets, you will need to add 25-30 minutes for roasting time. Beets are ready when a knife easily pierces them. For more info on roasting beets, please visit our guide to COOKING AND PREPARING BEETS.

Similar Recipes

Roasted Beet, Orange, Mint and Feta Salad

Beet and Carrot Raw Slaw Salad (Vegan/Gluten-Free)

Red Beet, Purple Cauliflower, and Ginger Raw-Slaw (Vegan / GF)

Roasted Beet, Heirloom Tomato, and Goat Cheese Salad

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Southwest-Style Vegan Beet and Bean Chili with Roasted Corn

A twist on a traditional chili recipe, this Vegan and Vegetarian Beet and Black Bean Chili with Roasted Corn is packed with plant-based protein and delicious Southwest flavors!

We can’t get over how absolutely tasty this soup is with its roasted corn, crushed tomatoes, veggies, and red beets. Yes. Beets in chili taste amazing! This smoky, savory, and sweet combo is so delicious, it may be your new go-to chili, especially during the colder Fall and Winter months.

Topped with spicy jalapenos and aromatic cilantro, this Beet and Bean Plant-Based Chili is a family favorite. Cooked red beets are uniquely flavorful with their earthy sweetness. Adding them to soups, chili, and stews is a wonderful way to enjoy their incredible health benefits AND utilize their unique flavors. If you wish to eliminate the beet preparation, you can also use ready-to-eat packaged red baby beets.

Related: 6 Easy Tips for Preparing and Cooking Beets Without a Mess

We love the addition of more fiber, more nutrients, and more flavors that the beautiful red beet brings to this super scrumptious vegan plant-powered chili. You can use a variety of beans (like pinto, kidney, etc.) for this vegan chili with beans recipe, but we think the best beans for chili are black beans (from a can or freshly cooked). And adding corn is a must for this tasty recipe! You can use any canned or fresh corn that you prefer; however, our recipe uses Trader Joe’s frozen roasted corn as it adds an extra smokey roasted flavor.

Like it spicy? Add more or less “heat” to your preferred taste. For extra spice, add green chiles and extra chili powder depending on your heat preferences.

Traditional Southwest-Style chili does NOT contain tomatoes; however, this recipe does. We like the stewed tomato flavor combined with beets, black beans, roasted corn, and chiles. If you want to remove the stewed tomatoes, you may need to add more veggie broth to balance the veggies to liquid ratio.

For more delicious vegan soup recipes, try Creamy Coconut Beet Greens and Fennel Soup and Roasted Golden Beet and Delicata Squash Soup.

Are you a super soup fan like us? Depending on the season, we got you covered with 40+ Healthy Vegetable and Fruit Soups to Eat This Fall or 30+ Vegetarian and Vegan Winter Soups to Boost Your Immunity

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SOUTHWEST-STYLE VEGAN BEET AND BLACK BEAN CHILI WITH ROASTED CORN RECIPE: The Best Vegan Chili

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Southwest-Style Vegan Beet and Bean Chili with Roasted Corn

Yield: 4-6

Author: Aarika Chilson

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A twist on a classic chili recipe, this Vegan Beet and Black Bean Chili with Roasted Corn is packed with plant-based protein and delicious Southwest flavors!

Ingredients

• 1 can organic diced or crushed tomatoes
• 2-3 red beets, cooked
• 2 large carrots, diced
• 1/2 yellow onion, chopped
• 2 cans black beans, strained and rinsed
• 1 1/2 cups roasted corn
• 1 large bell pepper, chopped
• 1/2 medium jalapeño (stemmed, seeded, minced)
• 1 small can green chiles (optional)
• 4 garlic cloves, minced
• 4 cups veggie broth (low sodium is preferred)
• 2 tsp chili powder (add more for extra heat)
• 2 tsp cumin
• 2 1/2 tsp smoked paprika
• salt to taste
• fresh cilantro and/or green onions, chopped (to garnish)

Instructions

to cook the chili

1. Use ready-to-eat beets, like packaged Love Beets or canned beets (no vinegar and low sodium) or roast beets (see our tips on roasting beets)
2. After beets are roasted (and cool enough to handle) or if using ready-to-eat beets, cut beets into bite-size cubes/chunks.
3. While beets are roasting or if using ready-to-eat beets, start the chili.
4. In a medium-large pot on medium heat, add oil and heat.
5. Add garlic, onions, and jalapeño (make sure it is seeded if you want to reduce the heat or add more jalapeño for a spicier chili) and sauté for 5-10 minutes.
6. Add all (except garnishes) remaining ingredients to pot.
7. Cover and simmer on low heat for about 20 minutes.
8. Remove vegan beet and bean chili from heat and add garnishes: chopped cilantro, green onions, and/or extra fresh jalapeños.
9. Adjust flavor as needed. For extra pizzazz, add a spoonful of vegan sour cream or vegan shredded Romano or Cotija cheese.
10. Serve fresh and warm. Enjoy!

Notes

Cooking time is based on ready-to-eat (already cooked) beets; however, if roasting beets, you will need to add 25-30 minutes for roasting time. Beets are ready when a knife easily pierces them. For more info on roasting beets, please visit our guide to COOKING AND PREPARING BEETS.

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30+ Vegetarian and Vegan Winter Soups to Boost Your Immunity

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Creamy Coconut Beet Greens and Fennel Soup (Vegan)

This Creamy Coconut Beet Greens and Fennel Soup Recipe is absolutely dreamy! A soup made out of beet greens may sound bizarre or beautiful (depending on your opinion of beets), but this soup is packed with delicious flavors AND is a great way to use any leftover beet greens (leaves atop the beetroot).

Are beet greens edible? Yes!

Many people are surprised to learn that they can eat beet greens. In fact, the entire beet can be eaten root to leaf, stems and all! This creamy beet greens soup is not only a wonderful way to utilize the beet from root to leaf, but it’s also an incredibly tasty soup that many people who aren’t fond of leafy greens, may just become super fans.

The beet greens (the leafy greens atop the bulbous beetroot portion) taste similar to Swiss Card and are extremely nutritious containing more iron than Spinach. Popeye would be proud!

Eating the beet from root to leaf reduces waste and fills your body with more nutrients. Beet greens and Swiss card and other dark leafy greens are rich in nutrients that support strong bones, healthy eyes, healthy iron levels, boosted immunity, and more.

Check out 10 INCREDIBLE HEALTH BENEFITS OF BEET GREENS for more amazing nutrition details!

If you don’t have beet greens or can’t find them locally, swap out beet greens for other dark leafy greens like Chard, Kale, or Spinach; however, spinach takes less cook time, so you may wish to simmer other ingredients and blanch spinach at the end.

Dark leafy beet greens (BEET TOPS) and fennel make a fabulous pairing! There are so many delicious ways to eat beet greens, but one of our favorites is to make a creamy soup paired with fennel and coconut milk. Although beet greens are the star of this tasty soup, fennel is a vibrant ingredient as well! If you haven’t eaten fennel, it’s time to give it a try!

What does fennel taste like?

Aromatic and with an anise-type flavor, fennel is part of the carrot family (although it’s not considered a root vegetable) and adds a bright flavor to the onions and earthy greens in this tasty leafy greens soup. Coconut milk is rich and creamy, the perfect addition to earthy beet greens and aromatic fennel. Yum!

For more recipes using the beautiful LEAFY BEET GREENS try some of our favorites: Sauteed Beet Greens / Baked Beet Greens Chips / Super Cleanser Beet Greens Smoothie / Vegan Minty Shamrock Smoothie with Beet Greens and Banana

Having a love affair with beet greens? Us too! Check out 15 Deliciously Creative Ways to Eat Beet Greens for more scrumptious ways to enjoy beet leaves.

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CREAMY COCONUT BEET GREENS AND FENNEL SOUP RECIPE (VEGAN)

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Creamy Coconut Beet Greens and Fennel Soup (Vegan)

Yield 4

Author Aarika Chilson

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Creamy Beet Greens and Fennel Soup with Coconut Milk is absolutely dreamy! This soup is packed with so much delicious flavor AND is a great way to use any leftover beet greens (leaves atop the beetroot). This soup is also vegan, gluten-free, and keto and paleo-friendly.

Ingredients

• 1 bunch of beet greens (or about 4-5 cups tightly packed and coarsely chopped)
• 1 small fennel (bulb), chopped
• 1 cup coconut milk (this recipe uses canned coconut milk)
• 1 small yellow or Vidalia onion, chopped
• 2 celery sticks, chopped or quartered
• 2-3 garlic cloves, peeled
• 1 tbsp fresh lemon juice
• 5 cups water or veggie stock
• 1 tbsp coconut oil or butter (optional)
• 2 tsp cumin
• 2-3 tsp oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

to make the soup

1. Heat coconut oil or butter (or your preferred oil) in a medium heavy pot. Once heated, add fennel, Vidalia onion, and garlic to soften and lightly brown. Stir occasionally and heat for about 5-7 mins.
2. In the same pot, add water or veggie stock, beet greens (leaves), celery sticks, dried cumin, dried oregano, salt and pepper.
3. Cover and simmer for about 15-20 minutes.
4. You can keep this soup as a chunky vegetable stew, but to create a creamy version, purée warm soup in high-speed blender or immersion blender. Be careful when blended hot liquids. A top filling/loading blender is best used or an immersion blender - just use a large enough bowl to keep the liquid from spraying.
5. Once blended, return pureed soup to pot and add coconut milk and lemon juice. Stir and add more salt and pepper to taste. If soup has cooled, reheat over low heat.
6. Serve warm with fresh bread or crackers.
7. Store cooled soup in air-tight container in the refrigerator for up to 2-3 days.

Notes

If you use veggie stock, it may alter the color of the soup depending on the type of stock. Also - golden beets contain slightly lighter leaves than red beets.

Add more coconut milk for a creamier texture and less milk for a thinner texture.

Make sure beet greens are gently washed to remove any dirt. Also - for this recipe, only the beet leaves (greens) are used, and the stems (and center ribs) are removed and used for a Quick-Pickled Beet Stems side dish; however, there are many ways to eat the beet from root to leaf to reduce food waste and enjoy the beautiful beet.

To select beet greens and learn how store them, check out our guide: How to Select Quality Beetroots and Beet Greens

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Roasted Beet Salad with Spinach, Apple, and Gorgonzola

This Roasted Beet Salad is filled with sweet, nutty, and savory flavors. Layered with baby spinach and roasted beets and topped with sliced apples, walnuts, and gorgonzola creates one delightfully fresh and classy vegetarian salad.

This salad is fabulous year round, but it seems most perfect in Fall, utilizing fresh apples when in season along with toasted walnuts or pecans. Tangy gorgonzola (in the blue cheese family) perfectly complements sweet earthy beets and herbaceous spinach. If you aren’t a fan of blue cheese, you can replace gorgonzola with feta or vegan cheese.

Is Gorgonzola the same as blue cheese? Gorgonzola is a type of blue cheese, originating in Northern Italy. Although all blue cheese has similar characteristics, gorgonzola does have its own unique taste, flavor variations, and appearance. Gorgonzola is hard or soft and often seems less pungent in smell. Blue cheese in general pairs very well with uniquely earthy beets and sweet fruits, like apples or figs.

There is something spectacular about the sweet and savory combination this salad provides. Salty and tangy cheese, earthy and sweet beets, and crunchy and sweet (or tart - your preference) apples make this salad an absolutely scrumptious combination. For a tart flavor, use Granny Smith apples. Prefer a a sweeter apple? Fuji or Gala are great options.

For easy prep, roast and slice your beets the day or a few days before. Then, all that is required is filling your plate with a handful of spinach, sliced apples, cubed or crumbled gorgonzola, chopped walnuts, and a light dressing (olive oil and thyme or oregano). You can also use packaged ready-to-eat baby beets for even easier beet prep!

For more roasted beets and blue cheese recipes try: Easy Roasted Beets with Crumbled Gorgonzola.

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SAVORY AND SWEET: ROASTED BEET SALAD WITH SPINACH, APPLE, AND GORGONZOLA RECIPE

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INGREDIENTS (serves 3-4)

• 2-3 medium red beets, roasted

• 4 cups baby spinach (or regular spinach coarsely chopped)*

• 2 small apples, washed and sliced

• 1/4 cup walnuts, chopped

• 1/2 cup gorgonzola, crumbled or cubed

• 2-3 tbsp olive oil

• 1-2 tsp dried thyme or dried oregano

• salt and pepper to taste

* This recipe uses about one cup of spinach per serving. Add more for extra greens! If you aren’t a fan of spinach, replace with your favorite leafy greens.

DIRECTIONS

1. Preheat the oven to 350 degrees. Wrap beets in aluminum foil to roast for about 45 minutes. Depending on beets, some require longer roasting times. Please see our How-to Roast Beets tutorial for more details.

2. Toasted walnuts really add a fabulous element to this salad. You can toast the walnuts in a preheated 400F oven for about 7-8 minutes. Toasting the walnuts whole seems to work best; however, you can toast already chopped walnuts for less time. Walnuts can burn quite easily, so keep an eye on them.

3. While beets are roasting (unless previously roasted), wash and slice apples.

4. When beets are cooked and cool enough to handle, remove skins (this article 6 Easy Tips for Cooking Beets Without a Mess provides some great info!) and slice or dice beets.

5. There are two ways to serve this salad. You can gently toss all ingredients in a large bowl or you can plate the salad starting with a bed of spinach and then topped and layered with sliced beets, sliced apples, cubed or crumbled Gorgonzola, and chopped walnuts. You can then drizzle olive oil on each salad and sprinkle with salt, pepper, thyme (or oregano). If you prefer tossing the salad, keep in mind that the beautiful red beet will color everything it touches.

6. Like most greens, this salad is best eaten fresh, or you may make the salad ahead and dress the salad later. Apples will brown once exposed to air. To avoid browning apples, sprinkle a little lemon juice over apples to maintain their freshness and color.

7. This salad will keep in the fridge for a few days; however, the greens may become soggy. Enjoy!

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Roasted Golden Beet and Delicata Squash Soup (Vegan and Gluten-Free)

Say “HELLO” to Fall and Winter with a delicious warm soup that boosts immunity, detoxifies the liver, and improves heart health! Golden Beets and Delicata Squash make a delightful pairing of flavors and nutrient-dense health benefits to welcome cold weather with a smile. This scrumptious soup is dairy-free, vegan, and paleo. Plus - this soup is brimming with immunity boosting vitamins and nutrients to help you feel your best year round!

Delicata Squash is a favorite in our household. Its delicate skin makes it extremely easy to cook. In fact, delicata squash is completely edible (skin, seeds, and all - although we like to get rid of the “stringy” insides, and for this recipe, we remove the skins). This squash has a similar taste to butternut squash with a fabulous tender skin and subtle pumpkin flavor. Delicata squash is quite versatile but roasting really elevates its flavor. Don’t forget to save the seeds to roast for extra flavor and crunch!

Surprise! Not All Beets Are Red

Are you familiar with Golden Beets (yellow beets)? Golden beets are less earthy than red beets and maintain a sweet flavor. Golden beets are also less likely than red beets to stain your hands, cutting board, counter tops, etc. Earthy beets and sweet nutty squash are a wonderful combo, especially when roasted!

Coconut Milk and Ginger for the Win

You can use any milk you prefer to create a creamy texture, but we prefer coconut milk. Coconut milk adds a creamy tropical taste to the savory broth and veggies. Plus - it’s dairy free! Add ginger for a little extra “kick” of spice, or if you’re really feeling spicy, add some chili oil. Yum!

Golden Beets and Delicata Squash Are Delicious AND Nutritious

This soup is both nutritional and flavorful. Both Golden Beets and Delicata Squash are high in Vitamins A and C - two key vitamins for keeping your immunity high. Additionally - these two fabulous foods also contain antioxidants, trace minerals, and lots of fiber. Yup. This soup will help keep you regular, and that’s always a great thing!

If you can’t find golden beets in the stores, this recipe would be just as lovely with red beets; however, the beet taste may be more distinct, and the soup color will definitely be more red.

For more delicious delicata squash recipes, try Roasted Beet, Delicata Squash and Black Bean Quinoa Salad (Vegan / GF).

If you’re feeling jazzed about golden beets, these recipes will help keep you feeling unBEETable:

Anti-Inflammatory Smoothie with Golden Beet, Orange, and Turmeric / Golden Beet Pasta with Rosemary (Gluten-Free) / Golden Beet, Kale, Peach, and Pineapple Vegan Smoothie

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ROASTED GOLDEN BEET AND DELICATA SQUASH SOUP (VEGAN / GF) RECIPE

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INGREDIENTS (2-4 servings)

• 2 delicata squash

• 5-6 small-medium golden (yellow) beets,

• 1 1/2 small yellow onions, peeled and quartered

• 3-4 garlic cloves

• 2 tbsp olive oil

• 2 cups low-sodium vegetable broth

• 1 cup coconut milk, canned (more to garnish)

• 1/2 tsp turmeric

• 1 tsp fresh ginger

• 1 tsp nutmeg

• 1/2 tsp chili (optional)

• 1/4 tsp sea salt (more to taste)

• 1/4 tsp black pepper (more to taste)

• green onions (garnish)

• delicata squash or pumpkin seeds (garnish)

DIRECTIONS

Step One: Roasting

1. Preheat oven to 350 degrees Fahrenheit and make sure the oven rack is in the middle position.

2. While oven is preheating, cut the squash in half (lengthwise), scoop out seeds and stringy pieces (save the seeds for roasting if you prefer) and place squash (cut sides up) on a rimmed baking sheet lined with foil or parchment paper. Add chunky or quartered beets and garlic cloves to baking sheet with squash. Drizzle all veggies with 1-2 tbsp olive oil. Sprinkle with sea salt and black pepper (to taste).

3. Gently rinse beets and trim off stems and leafy tops (save for a delicious sauteed beet greens appetizer or pickled-stems side-dish).

4. Wrap the beets loosely and individually (this depends on beet size) in aluminum foil.*

5. Roast all veggies together for easy prep!

6. Place baking sheet with squash, onions, and garlic cloves along with beets wrapped in aluminum foil (they can go directly on the rack) in the oven together.

7. Roast squash, onions, and garlic cloves about 25-30 minutes, until squash flesh is easily pierced with a fork. Remove from oven and set aside to cool. When cool to touch, scrape the squash out of the flesh.

8. Roast beets until tender and easily pierced with the tip of a knife, about 40 minutes (Roasting time may vary based on size of beetroot). Click here for more tips on roasting beets.

9. When beets have cooled down, peel and quarter your beets. Skins should easily slide off with slight pressure from your thumbs. For a mess free option, rub off beet skins with a paper towel or under cool water. Beets can also be roasted ahead of time and stashed in the fridge for easy prep.

*We prefer roasting beets with skins intact and removing skins after roasting. Skins are easy to remove and keeping skins attached while roasting, helps maintain the nutrients. The beet IS edible from root to leaf; however, blending the skins creates a more chunky texture.

Step Two: Simmering

1. In a medium pot, add roasted squash, beets, and onions along with the remaining ingredients.

2. Simmer for about 20 minutes (this is to increase the flavor profile rather than “cook” the veggies as they have already been roasted), stirring occasionally.

Step Three: Blending

1. Using a high-speed blender, food processor, or hand-held immersion blender, puree the soup until smooth. You may have to blend in batches.

2. Season with salt and pepper to taste.

3. Serve warm with a drizzle of coconut milk and top with green onions and roasted squash seeds.

Refrigerate any leftover soup in an airtight container for 2-3 days. Soup may “settle” and will need to be mixed and re-heated. Enjoy!

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STILL HUNGRY?

Vegan "Cheesy" Caesar Salad with Kale and Roasted Beets

This Vegan “Cheesy” Caesar Salad with Kale and Roasted Beets is dairy-free, super savory, and deliciously healthy.

Who doesn’t love a classic Caesar salad? It’s creamy, tangy, salty, and bright all at once! This vegan version, a twist on a traditional Caesar salad, does not disappoint. It’s “cheesy” from the nutritional yeast, tangy and salty from the caper brine, nutty and creamy from the cashews, earthy sweet from the roasted beets, and boldly bright from fresh lemon juice. We are more than obsessed!

A traditional Caesar salad is usually served as green salad composed of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. This Vegan “Cheesy” Caesar Salad with Kale and Roasted Beets is spin-off from the traditional Caesar Salad that uses romaine lettuce and a classic anchovy dressing.

This salad is vegan and dairy-free, and we also upped the nutrition factor with raw kale and roasted beets for extra fiber, vitamins, and minerals! This salad’s superstar ingredient is cashews, adding a deliciously nutty and creamy flavor and texture. Plus - cashews are rich in heart healthy fatty acids, plant power protein, and minerals, like zinc and magnesium. Cashews are super versatile in recipes and can be used to make vegan creamy dressings, vegan sour cream or cream cheese, and even decadent dairy-free cheesecakes.

If you follow a gluten-free diet, eliminate croutons or use gluten-free croutons. The remaining ingredients are gluten-free, so this recipe is easy to modify for various diet preferences.

You may also wish to up the “cheesy” factor by adding more nutritional yeast. This amazing food is packed with Vitamin B-12, which for some vegan diets is a tricky vitamin to receive naturally in foods. Plus - nutritional yeast tastes so good! We add it to almost everything.

Looking for more vegan beet salads? Try Beet and Carrot Raw Slaw, Beet and Purple Cauliflower Raw Slaw.

To add more vegan recipes to your day, try 100+ Vegan Lunch Ideas by Yum Vegan Food. Just think - you can try a new vegan recipe for the next 100 days! Happy eating!

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VEGAN “CHEESY” CAESAR SALAD WITH KALE AND ROASTED BEETS RECIPE

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INGREDIENTS (Serves 2-4 small side salads)

for salad

• 4 small roasted red and/or golden beets

• 1/2 medium kale bunch (about 4 cups)

• 2 tbsp chopped leeks

• 1/2- 1 cup croutons (optional)

for dressing

• 1/2 cup unsalted cashews, soak in water for a few hours or overnight for a softer texture)

• 1/4 cup lemon juice

• 1 tbsp Dijon Mustard

• 3-4 tbsp nutritional yeast (4 for extra “cheese”)

• 1 tsp water/brine from capers (this gives the dressing a salty ocean taste)

• 1/4 cup water

• 1 clove garlic, peeled

• 1/4 tsp black pepper

DIRECTIONS

1. Gently rinse beets (removing any leaves and stems if necessary - save for smoothies and soups).

2. Wrap beets in foil and roast at 350 degrees for 40-45 minutes (see our roasting tips for more details)

3. While beets are roasting, gently wash kale and remove all leaves from stems (save them to add to soups). Coarsely chop kale.

4. When beets are roasted (and easily pierced with a fork), remove skins (once cool enough to handle). Cut roasted beets in quarters or cubes.

5. In a high-speed blender, blend dressing ingredients until a smooth consistency remains. This may take a little patience, and if your dressing is too thick, add a little more water until you receive the preferred consistency.

6. Gently massage kale with dressing. Massaging kale breaks down the tough structure and provides a softer texture and less bitter flavor. You may also wish to massage kale before adding the dressing (as it can be messy), and this is possible with a little lemon juice and water. Then you may dress the salad after the kale is a little softer.

7. Add roasted beets and croutons and gently toss.

8. For extra “cheesy” flavor, sprinkle more nutritional yeast before serving.

9. For easy prep, this salad can be prepared a day beforehand, keeping the dressing and roasted beets on the side until ready to serve. Otherwise, the kale may get soggy from the dressing and beets.

10. Keep dressing in a little mason jar or container in the refrigerator for up to several days.

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STILL HUNGRY?

Roasted Beet, Heirloom Tomato, and Goat Cheese Salad

This is a farmers' market fresh produce dream-come-true salad! Summer harvests yield heirloom tomatoes and herbs vibrantly displayed all over town; add the delicious all-season (depending on regions) red beets into the mix, and this salad is a scrumptious way to celebrate seasonal farmers' market produce. Yum!

Eating seasonally is an awesome way to enjoy the freshest foods and support local farmers. This easy-to-make summer salad recipe is always a crowd pleaser for picnics, barbecues, or a light lunch. Juicy tomatoes, roasted red beets, tangy radishes, fresh cilantro, and crumbled goat cheese creates a beautiful blend of flavors and nutrients.

The salad dressing is simple: olive oil and lemon juice with a dash of black pepper and sea salt. That's the way we like it! Fresh produce and easy preparation equals a great combination.

We also adore the health benefits from fresh tomatoes and beets. Did you know that tomatoes are super high in Vitamin C? Yes! Vitamin C is vital for boosting immunity to keep us healthy and active all summer long. Tomatoes are also a fantastic source of lycopene, which has been linked to many health benefits, including improving cardiovascular function and reducing heart disease. Add the beet’s amazing nutritional benefits, such as Vitamin C, Iron, Potassium, and Vitamin B9 (Folate), and this salad is filled with anti-inflammatory and immunity boosting benefits. Keep in mind that tomatoes are part of the nightshade family, so if you are allergic to this family of vegetables and fruits, you may want to avoid tomatoes.

For more fabulous summer salad ideas, stop by 15 Summer Beet Salad Recipes. If you can’t stop your obsession with beets this summer, our “Beet” the Heat: Blood Orange, Beet Juice, and Lime Slushy Virgin Margarita is definitely calling your name.

What is your favorite summer produce?

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ROASTED BEET, HEIRLOOM TOMATO, AND GOAT CHEESE SALAD RECIPE

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INGREDIENTS (Serves 2)

for salad

• 2 small-medium red beets

• 2 cups heirloom cherry tomatoes or 2-3 small heirloom tomatoes

• 1/2 cup radishes, sliced

• 2 tbsp fresh cilantro, roughly chopped

• 1/2 cup crumbled goat cheese (or feta)*

for dressing

• 2 tbsp lemon juice, fresh

• 2 tbsp extra-virgin olive oil

• 1/4 tsp sea salt

• 1/4 tsp pepper, preferably coarse

* When using cheese, we prefer locally sourced organic cheese and preferably goat cheese, unless using goat milk feta. Many grocery stores sell cow’s milk feta, which is not traditional Greek feta.

DIRECTIONS

 1. Gently wash beetroots and roast (click here for roasting tips). 

2. While beets are roasting, wash tomatoes and radishes and slice. For more tips on preparing beets, you may like Rekindle Your Relationship with the Beet Using These 5 Tips.

3. To make dressing, in a small bowl, whisk together lemon juice, olive oil, sea salt, and pepper. Set aside dressing.

4. After beets are fully roasted, let beets cool enough to handle. Remove skins with a pairing knife or gently rub off skins with a paper towel. Slice beets.

5. Arrange roasted beets, tomatoes, and radishes on a serving platter or individual salad plates. Sprinkle with cilantro and goat cheese. Lightly drizzle with dressing and serve immediately. This is a very light dressing, so add more if you prefer a super dressed salad. Enjoy!

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STILL HUNGRY?

Beet and Carrot Raw Slaw Salad (Vegan/Gluten-Free)

Beet Carrot Raw Slaw is a beautiful simple salad filled with light tangy flavor, deliciously crunchy texture, and gorgeous presentation. Plus - you can’t “beet” its nutrition! Beets and carrots are both rich in Vitamin C and Vitamin A, trace minerals, fiber, and Folic Acid (Vitamin B-9). Parsley, often served as a garnish, offers more than its curly green leaves. Rich with Vitamin K, parsley helps strengthen bones by improving calcium absorption. Hooray for strong bones!

Tossed with olive oil, lemon juice, and cumin and topped with raisins and slivered almonds, this raw beet and carrot slaw is a fantastic eat-fresh or make-ahead salad. If refrigerated and marinated for a few days, this salad’s color changes and becomes a vibrant PINK/purple hue. Serve this beet and carrot dish as a light side-salad or appetizer, perfect for a picnic or barbecue.

We first discovered Beet Carrot Raw Slaw while visiting family in Peru where it was made with beets, carrots, lemons or limes (depending on which was available), salt, and minced garlic. We were hooked!

Beet Carrot Raw Slaw Salad is exactly as it sounds. This is a RAW beet salad, so the texture is quite crunchy! Golden raisins or regular raisins add a sweet and chewy element with slivered almonds for a delightful balance of taste. For an even sweeter less savory option, you may wish to add 1 tbsp of honey.

Are you a fan of beets but despise the prep work? Yup. We all have those days when eating a delicious beet seems like way too much work. Don’t worry! We’ve got you covered with some tips for “Romancing the Beet” - 5 Tips for Rekindling Your Relationship with the Beet. Enjoy!

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Beet Carrot Raw Slaw Salad (Vegan / Gluten-Free) Recipe

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INGREDIENTS (serves 4-6)

• 3 large carrots, raw

• 3 medium beets, raw

• 1/4 cup slivered almonds

• 1/2 cup golden raisins*

• 1/4 cup fresh parsley, chopped or coarsely torn

• 1/4 cup lemon juice

• 1 tsp cumin

• 1 tbsp olive oil

• 1/4 tsp salt

• 1 tbsp honey (optional)

• 1-2 garlic cloves, minced (optional)**

*This beet carrot raw slaw recipe uses a Golden Berry Blend which contains Golden Raisins, Cherries, and Cranberries. Raisins, Cranberries, or Golden Raisins taste great in this dish, so use whichever one you prefer.

**Garlic takes over the salad’s flavor profile, so if you are a fan of garlic, add it to this recipe; otherwise, leave it out.

DIRECTIONS

1. Gently wash, peel, and shred carrots and beets. Either shred by hand or place in a food processor with a shredding disc.

2. In a medium bowl, whisk together olive oil, lemon juice, cumin, honey (optional), and salt.

3. Add beets, carrots, parsley, almonds, and raisins to bowl and gently toss. Adding carrots at the end of “tossing” will help them retain their vibrant orange color for longer as the red beets will turn everything pink.

4. Serve in salad bowls or on salad plates. This beet salad recipe will keep for up to a week refrigerated, but the longer the salad marinates, the more soggy the texture becomes. This may work to your advantage if you aren’t a fan of the crunchy raw texture. Also, the beet carrot salad color will change to a bright pink/fuchsia hue because of the beetroot’s crimson coloring!

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STILL HUNGRY?

Roasted Beet Salad with Arugula, Feta, and Garlic Vinaigrette

Looking for an easy and delicious beet salad? Roasted beets with arugula, feta, and garlic vinaigrette is the perfect simple yet elegant go-to salad!

Who doesn’t love a scrumptious beet salad? Actually, there are many people who cringe at the sight of beets. However, tasty roasted beet salads seem to be making grand appearances on restaurant menus all over the world (high fives for the beet!) and this classic and delightful salad is a great addition to your meals at home too!

Known for its aromatic and notable taste, arugula makes an excellent salad base. Add some roasted beets, raw walnut pieces, and crumbled or cubed feta, and this salad is real crowd-pleaser. Dressed with a light garlic vinaigrette allows the delicious fresh salad ingredients to truly shine while also adding a sweet vinegar flavor to the roasted beets. When choosing feta, we prefer authentic Greek Feta, cheese that is traditionally made from a blend of sheep and goat milks. Sheep and goat milk feta provides a tangy and slightly salty flavor, perfectly paired with arugula and roasted beets. Many stores carry cubed feta, but it’s often packaged as a block of cheese. Cube or crumble as you prefer.

Toasting walnuts helps eliminate some of the bitterness; however, if time is an issue, use ready to eat walnut pieces. Candied walnuts are also a real treat!

What’s your favorite go-to easy beet salad? We love learning about awesome ways to eat more beets.

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Roasted Beet Salad with Arugula, Feta, and Garlic Vinaigrette Recipe

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INGREDIENTS (serves 4 as main, 6 as side salad)

for salad

• 5-6 medium red beets

• 5-6 cups baby arugula, rinsed and spun dry

• 1/2 cup walnuts, chopped or pieces

• 1/2 cup feta cheese, diced or crumbled

for dressing: garlic vinaigrette

• 1 garlic clove, minced

• 2 tablespoon golden balsamic vinegar (regular balsamic vinegar works fine too)

• 1/4 cup extra virgin olive oil

• 1 teaspoon honey

• 1/4 tsp salt

• 1/8 tsp black pepper (optional)

• dash of chili flakes (optional)

DIRECTIONS

how to make salad

1. Roast beets. The easiest way is to gently wash and trim beets (if purchased with greens) leaving about 1/2-inch long stem. Save the greens for delicious beet greens recipes. Wrap beets in aluminum foil, and bake at 350˚F for about 35-40 minutes (depending on beet size). Beets are cooked when they are easily pierced with a fork. If you avoid using aluminum foil, cook beets in boiled water or follow these tips for cooking beets.

2. While beets are roasting, toast walnuts. Toast walnuts on a dry skillet, tossing frequently until golden brown. Remove from heat and let cool.

3. Rinse arugula (if not already rinsed and packaged) and then transfer to a large mixing bowl. Add toasted walnuts and feta cheese.

4. Add dressing and gently toss, adding roasted beets at the end as they will turn everything pink!

how to make dressing

Combine all dressing ingredients in a small-medium mason jar. Shake well to mix! Drizzle over salad to taste. Save remaining dressing in the fridge. If not serving right away, store dressing in the refrigerator and shake and then pour when ready. Enjoy!

JUST BEET IT COOKING NOTES

For more tips on preparing beets, check out How to Prepare Beets: 5 Simple Ways to Cook Beets. Looking for ways to avoid stained hands and a messy kitchen after using the crimson beetroot? We’ve got some great ideas for easy no-mess beet preparation! One of our favorite beet “hacks” is to use reusable rubber kitchen gloves when handling beets. Reusable gloves help keep your hands clean and are easy to wash. After roasting/cooking beets when they are warm enough to handle, wear gloves and gently rub skins. The skins should slide right off! Cut off the root end and continue slicing or cubing beets while wearing gloves to avoid messy hands. Enjoy!

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STILL HUNGRY?

Roasted Beet, Delicata Squash, and Black Bean Quinoa Salad (Gluten-Free / Vegan)

Beets and squash and quinoa, oh my! Roasted delicata squash and red beets are perfectly paired with quinoa in this nutritious, colorful, and flavorful salad.

Are you a fan of Delicata Squash? We are obsessed! Delicata squash, known for its delicate edible rind, is a scrumptious seasonal squash similar to butternut squash. Its beautiful vibrant color, deliciously tender skin, and subtle pumpkin-pie flavor makes this squash perfect for roasting and adding to salads or even fried like onion rings. Plus - squash is super duper healthy for you! Low in calories (if you are a calorie cruncher) and high in nutrition, delicata squash is worth adding to your grocery list.

Delicata squash is filled with Vitamins A and C! Why are these vitamins important? Vitamin A plays a crucial role in promoting healthy eyes, teeth, and skin. Vitamin C is also important for health, especially as this vitamin helps heal wounds, boost immunity, and increase iron metabolism.

In addition to the amazing nutrients from delicata squash, the beautiful beetroot also contains numerous trace minerals, vitamins, fiber, and superhero antioxidants. Beetroot health benefits include: boosting immunity, improving cardiovascular function, lowering blood pressure, increasing cognitive function, detoxifying liver and colon, and promoting healthy blood cells. Beetroot is also a folate rock star, perfect for pregnant and nursing mothers! Folate (Vitamin B9) contributes to a healthy nervous system, synthesis of red blood cells, DNA and RNA.

Besides the beautiful beet and vibrant delicata squash, quinoa is another nutrient-dense food and a great source of plant-based protein, fiber, vitamins, and numerous trace minerals. Slightly crunchy and nutty and filled with vast nutrition, this superhero seed (quinoa is usually prepared as a grain, but it’s actually a seed) is quite versatile. It’s often served as salads (both warm and cold), used to thicken soups, and makes a delicious breakfast porridge.

Sure the salad may be nutritious, but what about the flavor? This salad will not disappoint! The lime, garlic, and slightly spicy (jalapeno) dressing is certainly savory not to mention the bell pepper, green onions, and cilantro mixed into the salad for extra vibrant and bold flavors. Add this salad to your meals as a delightful plant-based powerhouse of nutrition and taste!

Tips for serving

Roasted Beet, Delicata Squash, and Black Bean Quinoa Salad can be served cold or warm. If you opt for a warm dish, saute peppers and onion and serve immediately after quinoa and roasted squash and beets are cooked and slightly cooled.

What are your favorite ways to prepare squash? Comment below.

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Roasted Beet, Delicata Squash and Black Bean Quinoa Salad Recipe

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INGREDIENTS

for dressing

• 3 tbsp lime juice

• 2 garlic cloves

• 1/2 jalapeno pepper (remove seeds)

• 4 tbsp extra virgin olive oil

• pinch of salt and pepper

for salad

• 2-3 medium red beets

• 3 cups cooked and cooled gluten-free quinoa (follow directions on box/bag for cooking quinoa)

• 1 small delicata squash*

• 1 can of black beans (or 1 1/2 cooked black beans)

• 1 small red bell pepper

• 2 green onions

• 1 cup cilantro

• 1 tsp smoked paprika

• 2 tsp cumin

• 1 tbsp olive oil

• 1/4 cup sunflower or pumpkin seeds (optional)

• salt and pepper to taste

* Delicata squash is ideal for this recipe as the delicate thin skin allows easy prep for cooking AND you can eat the skins too! If you cannot find delicata squash (Trader Joe’s, Whole Foods, Fresh Thyme, and other grocery stores typically carry a variety of squash during Fall and Winter), substitute butternut squash or your favorite variety. Cook, cool, remove skin, and cube or slice. Add preferred squash to salad in place of delicata squash.

DIRECTIONS

Step 1: Roasting Delicata Squash

1. Preheat oven to 400° F. Slice squash in half and place in a shallow baking pan. Drizzle with 1 tbsp olive oil. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.

2. Roast 10 minutes; turn over. Roast another 10 minutes or until tender. Remove squash and set aside until cool enough to handle. Cut squash in pieces.

Step 2: Roasting Beets

1. While roasting delicata squash, roast the beets. Gently rinse beets and trim off stems and leafy tops (save for a delicious sauteed beet greens appetizer or pickled-stems side-dish).

2. Wrap each beet loosely in aluminum foil and place in the middle of oven. 

3. Roast beets until tender and easily pierced with the tip of a knife, about 30 minutes (Roasting time may vary based on size of beetroot). Click here for more tips on roasting beets.

Step 3: Making the Dressing

In a small food processor add lime juice, garlic, jalapeno, olive oil, and a dash of salt and pepper. No food processor? No problem! Finely mince garlic and jalapeno (remove all seeds) and whisk all ingredients in a small bowl.

Step 4: Making the Salad

1. In medium-large salad bowl, add the following ingredients and gently mix well: cooked (cooled) quinoa, chopped red bell pepper, chopped green onions, chopped cilantro, black beans (drained well), smoked paprika, cumin, sunflower seeds (optional), olive oil, and cubed or sliced delicata squash.

2. Add the dressing to the quinoa mixture; stir well.

3. Serve immediately (warm or cold) and store in an airtight container in the fridge for up to 3 days.

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STILL HUNGRY?

Roasted Beet Caprese Salad

Jazz up your next salad with a twist on a classic caprese! This roasted beet, mozzarella, and basil caprese is an absolutely delicious and vibrantly gorgeous salad.

Filled with fabulous flavors, beet caprese is quite versatile. Serve this dish using roasted beets or pickled beets. Not a fan of Mozzarella? Swap it out for feta or goat cheese. Make this dish even more epic by stacking tomatoes in the mix! Drizzle olive oil and/or balsamic vinegar for authentic caprese style.

What’s extra special about this salad? It’s both delicious AND healthy. The extraordinary red beet contains high levels of vitamins, minerals, antioxidants, and FIBER. Add the sweet flavor of basil and its wonderful health benefits, and this is one salad you will want to eat every day!

More Delicious Beet Salads: Beet and Peach Salad with Basil and Goat Cheese; Beet Orange Salad with Lemon Garlic Dressing; Roasted Beet, Orange, Mint and Feta Salad

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ROASTED BEET CAPRESE SALAD RECIPE

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INGREDIENTS (Serves 2-4)

• 2 medium-large red roasted beets*

• 1 fresh Mozzarella ball

• 10 fresh basil leaves

• Olive oil (optional)

• Balsamic vinegar (optional)

• Salt and black pepper (optional)

*For easy prep, this salad can be made with canned cooked beets or ready-to-eat packaged baby beets.

Roasting beets is preferred as the roasting process creates a fabulous flavor and texture, but if you want an easy-peasie method, use packaged or canned beets. The options are endless!

DIRECTIONS

1. Preheat the oven to 350 degrees F. Wrap beets individually in foil and place on a baking sheet or on the oven rack (make sure beets are wrapped tight, so they don’t leak). Roast for 30-40 minutes. Roasting time depends on size of beetroot. Beets are cooked when they are easily pierced with a fork. See more tips for roasting beets.

2. When cooked, unwrap beets and let them cool. Remove skins easily with a butter knife or gently rub off with paper towels. For more tips on preparing beets, click here.

3. Slice Mozzarella and beets into thin rounds. Cut separately (or Mozzarella first) or beets will bleed into cheese.

4. Wash basil leaves and separate from stems.

5. Stack and arrange ingredients: beets, cheese, and basil - continue three times. Drizzle with olive oil, dash of balsamic vinegar, salt, and black pepper (optional).

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STILL HUNGRY?

Roasted Beet, Orange, Mint and Feta Salad

Beets and citrus and mint, oh my! This salad is so invitingly delicious, you may want to eat fruits and vegetables all the time! Roasting beets brings out the beetroot's sweetness and inspires subtle smokiness. Add aromatic mint with tangy and savory feta, and this fresh salad will be a hit during the warm summer months and the whole year long. 

Besides the fabulous flavors, this salad is packed with Vitamin C and other powerhouse nutrients. Not a fan of beets? A roasted beet salad is a delightful way to add beets to your diet as roasted beets are flavorful and seemingly less earthy (for those who don't care for the beet's signature taste). 

Red beets are often the easiest to find at the markets, but this recipe works well with red beets, golden beets or Chioggia beets (pink and white striped beets). Don't forget to save the greens atop the beetroot! Sauté beet greens or add them raw to smoothies. Yum! 

Are you a fan of fruit and vegetable salad combinations? For more BEETastic recipes, try:

• Golden Beet, Fennel and Grapefruit Salad

• Beet Orange and Arugula Salad with Lemon Garlic Dressing

• Beet and Peach Salad with Basil and Goat Cheese. 

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ROASTED BEET, ORANGE, MINT, AND FETA SALAD RECIPE

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INGREDIENTS (serves 3-4) 

• 3-4 medium red roasted beets

• 2 medium-large oranges

• 1/2 cup crumbled feta or goat cheese

• 1/4 cup chopped fresh mint leaves

• a handful of edible flowers (optional)

for dressing

• 1 tablespoon white balsamic vinegar

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 2 teaspoons honey

• ¼ cup extra virgin olive oil

• salt and pepper to taste

DIRECTIONS

1. Gently wash beetroots and cook. Preheat oven to 375 degrees. Individually wrap beets in foil. 

2. Roast beets until tender when pierced with a knife. Roasting time varies on beetroot size, but aim for about 35-40 minutes. 

3. While beets are roasting, peel orange discarding all white pith and skins. Slice oranges. 

4. Peel cooled beets (see beet preparation for details), and thinly slice beets using a sharp knife or mandolin. 

5. Place sliced beets and oranges on salad plates. 

6. Decorate beets and orange slices with crumbled feta and chopped fresh mint (or whole mint leaves). 

7. Spoon dressing over salad ingredients. 

8. Season to taste with sea salt and ground pepper. Garnish with edible flowers (optional). 

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STILL HUNGRY?

Roasted Beets and Chèvre Vegetarian Tartare

Roasted beets with fresh goat cheese is a perfect mouth-watering pairing. Are you a fan of goat cheese? Tangy and salty chèvre with earthy sweet roasted beets creates a simple yet elegant tartare that is absolutely scrumptious.

Beets and chèvre mixed with lemon juice and olive oil are stacked on a bed of arugula and garnished with chopped walnuts creating a gorgeous appetizer or salad presentation. This tartare is both vibrantly beautiful and tantalizingly tasty. 

Traditional "tartare" is raw fish that is shaped into small stacks or cakes. Most tartares are visually stunning and packed with flavor, so this recipe is a veggie version of tartare formed with an inexpensive stainless steel food ring, perfect for creating delicious and gorgeous stacked foods. Grab a fork and dig in!

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Roasted Beets and Chèvre Vegetarian Tartare Recipe

INGREDIENTS (serves 2-3*)

• 4 small to medium roasted beets

• 16 oz chèvre ( fresh goat cheese)

• 2 handfuls arugula

• 1 tbsp olive oil**

• 1 tbsp lemon juice

• 2 tbsp chopped walnuts

• salt and pepper to taste

*Depending on the size of your food ring or mold, you should be able to build 2-3 tartares.

**Using artisan garlic or basil olive oil is even better! 

DIRECTIONS

1. Gently wash and roast beetroots.  

2. While beets are roasting, whisk lemon juice and olive oil in small bowl. Add salt and pepper if desired. 

3. When beets are cooked, remove from oven and let cool enough to handle. Peel and dice beets into very small cubes. 

4. In medium bowl, mix half lemon juice and olive oil dressing with diced beets. Add chèvre and mix well. 

5. Place 1 handful of arugula on each plate. 

6. Build each tartare by placing a food ring (you may also cut off both ends of an aluminum can and use it as a mold) on arugula. Scoop the mixed beets, chèvre, and dressing into the ring and gently pack until the food ring is mostly full. Remove ring before serving. 

7. Drizzle remaining lemon juice and olive oil onto greens and stack. Garnish with chopped walnuts. 

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STILL HUNGRY?

Beet Orange Salad with Lemon Garlic Dressing

Tangy arugula, sweet orange, and earthy roasted beet create a delicious blend of flavors in this vibrantly nutritious salad. 

Are you a fan of arugula? Although baby kale and spinach seem to be the popular "power-up" go-to greens, changing your green base for salads offers unique flavors and nutrition.

Filled with health benefits, arugula is tangy and flavorful. Plus -this cruciferous vegetable is jam-packed with Vitamin K, crucial for assisting calcium function and improving bone health.

In addition to the superhero greens factor, combined with oranges and red beets, this salad contains tons of Vitamin C for immunity, potassium and magnesium for healthy nerve-function. Thank you, Mother Nature! 

Focusing on the incredible flavors of beets, oranges, and arugula, this colorful salad features a simple and light dressing adding a tad more citrus with garlic and a hint of sweet honey. Enjoy! 

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Beet Orange Salad with Lemon Garlic Dressing Recipe

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INGREDIENTS (about 4 servings)

• 2-3 small-medium red beets, peeled and sliced or quartered

• 4 cups arugula (1 cup per serving)

• 2-3 oranges peeled, cut in segments

• 1-2 tbsp sesame seeds or sunflower seeds

for dressing

• 2 tbsp fresh lemon juice

• 2-3 tbsp olive oil

• 1/2 teaspoon honey

• 1/2 tsp Dijon mustard (optional)

• 2-3 garlic cloves, minced

• salt and pepper to taste

DIRECTIONS

1. Gently wash beetroots and roast (click here for roasting tips). 

2. While beets are roasting, wash oranges, removing pith (fleshy white membrane) and cutting into segments. 

3. To make dressing, in a small bowl, whisk together lemon juice, olive oil, honey, and garlic cloves. Season with salt and pepper to taste. Set aside dressing.

4. After beets are fully roasted, let beets cool enough to handle. Remove skins with a pairing knife or gently rub off skins with a paper towel. Slice or quarter beets. 

5. Place oranges and beets on a bed of arugula. Dress the salad and sprinkle sesame seeds on top. 

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STILL HUNGRY?

Red Beet, Purple Cauliflower, and Ginger Raw-Slaw (Vegan / GF)

Marinated in a delightful vegan ginger sauce, this Beet and Cauliflower Raw-Slaw is pure veggie goodness with every single scrumptious bite. This flavorful raw slaw makes the perfect side salad at your next barbecue, picnic, or lunch.

Besides the extraordinary blend of flavors in this stellar salad, the ingredients are jam-packed with nutrition. Raw beets, raw cauliflower, and raw ginger offer an incredible dose of vitamins, minerals, and antioxidants. If you didn’t already know, beets are pretty rad and are packed with incredible health benefits!

Beetroot Health Benefits

• Balances Blood Pressure

• Detoxifies Liver and Colon

• Increases Endurance

• Improves Immunity

• Enhances Mental Clarity

• Increases Circulation

• Improves Heart Health

• Promotes Bone Density 

Like beets, beautiful purple cauliflower is rich with antioxidants and vitamins. Cauliflower is great for your heart and also high in Vitamin C. Add some fresh raw ginger, and this salad is brimming with anti-inflammatory nutrients, fiber, and health benefits!

This raw slaw is marinated in a gorgeously delicious dressing boasting of zest and flavor. Creamy tahini, ginger, Bragg’s Amino Acids, and a dash of sweetness makes this raw slaw absolutely dreamy. If you aren’t already riding the tahini train, it’s time to jump aboard! Tahini (ground sesame seeds) makes a wonderful dressing. The texture is smooth and creamy with a distinct taste. If you are a fan of hummus (tahini is a main ingredient), keeping tahini on hand to also use as a vegan dressing is a marvelous idea.

Can't get enough of delicious vegan dressings? Try the following recipes: Beet Spring Rolls with Almond Butter, Lime, and Ginger Sauce / Beet Buddha Bowl with Tahini Lemon Dressing / Roasted Beet Salad with Arugula, Feta, and Garlic Vinaigrette.

If you have extra tahini and beets in your kitchen, why not whip up Beetroot and Garlic Hummus? It makes for a tasty and healthy snack!

Tahini can also be used in desserts AND depending on your smoothie preferences, tahini adds a unique flavor to raw cacao and banana smoothies. Enjoy!

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RED BEET, PURPLE CAULIFLOWER, AND GINGER RAW SLAW (VEGAN / GF)

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INGREDIENTS

for raw slaw

• 1 small cauliflower

• 1 beetroot (anywhere between a golf ball and tennis ball size)

• 1/2 - 3/4 small onion

• handful of raisins

for dressing

• 2 tbsp Tahini

• 1 tbsp raw apple cider vinegar

• 1 tbsp Bragg's Amino Acids

• 1 tsp fresh ginger, finely grated

• 1-2 tsp all-natural maple syrup (Grade B)

• 1 tbsp water (optional -depends on thickness of tahini)

DIRECTIONS

1. Chop the cauliflower into tiny florets or tiny pieces.

2. Grate the beetroot (remove any tough ends and skins first).

3. Finely chop the onion.

4. Put the chopped cauliflower, grated beetroot, chopped onion and raisins in a salad bowl.

5. Make the tahini sauce by putting all the sauce ingredients into a small food processor or blending with a hand blender. Mix until creamy smooth.

6. Mix in the sauce until everything is nicely coated.

7. Enjoy as side salad for a picnic or barbecue or as a light dish for lunch.

8. Store raw-slaw in the fridge for a day or two. The flavor increases when marinated. After two days, the salad tends to get soggy, so try to eat fresh or within a day or two. 

Recipe adapted (with permission) and inspired by Trinity's Kitchen. 

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STILL HUNGRY?

Vegan Red Borscht

Borscht, a popular and delicious European-originated dish, may look like blood soup, but don't let that deter you from enjoying its incredible health benefits. Created by Project Wellness Now, this easy-to-make recipe will help you feel your absolute best!

Used as a broth for the sick and elderly in the 16th Century, the beetroot has often been described as a blood-building tonic or detoxifier of the blood. Beetroot contains Iron, Potassium and Folate: all three contribute to healthy blood.

Beet soup also improves immunity, reduces inflammation, increases cardiovascular function, and detoxifies the liver and colon. Add borscht to your diet; your body will thank you. For more beet soup recipes, try Beet, Apple, Carrot and Ginger Soup (vegan). Happy eating!

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Vegan Red Borscht Recipe

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INGREDIENTS

• 2 lbs of red beets

• 1 stalk of celery

• 3 carrots

• 1/2 medium yellow onion

• 8 black peppercorns

• 1×1 inch dried mushroom

• 1 tsp sea salt

• 1/2 lemon

Optional Additional Ingredients

chopped garlic, fresh jalapeno, chili powder, fresh dill (for topping), coconut milk (for topping)

DIRECTIONS

1. Peel and wash all the veggies.

2. Cut the beets into thick slices.

3. Burn half an onion (unpeeled) on your stove.

4. Keep on the stove until layer by layer is burned.

5. Add all the ingredients into a 4 quart pot. Fill with water.

6. Once it starts boiling add juice from 1/2 a lemon. Turn off the heat.

7. Cover the pot and leave on the stove overnight.

8. Strain the next morning. This soup is meant to be chunky, but if preferred, add cooled soup to a food processor and mix for a creamy soup option. Double the batch and freeze leftovers for an easy and fast meal later in the week.

Serve borscht with a dollop of coconut milk, fresh dill, or French baguette slices.

Recipe and photos provided by Project Wellness.

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STILL HUNGRY?

Beet and Peach Salad with Basil and Goat Cheese

Looking for a vibrant and flavorful summer salad? Try a delicious Beet and Peach Salad with Basil and Goat Cheese. This salad contains incredibly healthy and tasty foods: yellow and red beets, peaches, basil, lemon juice, walnuts, and goat cheese. Adorned with sunflower seeds and a dash of salt and pepper, this fresh summer salad is a delight! 

Besides the stunning taste, the ingredients are filled with antioxidants, vitamins, and healthy omega-3 fats, and minerals. Peaches and beets are high in essential minerals, such as potassium, which is key for promoting healthy kidneys and blood pressure. The beautiful peach is also a great source of Vitamin C, a vitamin that plays an important role in the body's formation of collagen, the support system for bones, joints, and skin. Don't forget to go "nuts" for nuts. Walnuts are a fantastic source of omega-3 fats, reducing inflammation and supporting heart health. 

I am a passionate advocate for eating greens, so this salad's green "base" is basil. Although I often reach for kale, spinach, chard, or beet greens, using basil creates a uniquely crisp flavor (slightly peppery and minty) complimenting the earthy beetroot, sweet peaches, and slightly salty goat cheese. In addition to its incredible flavor, basil is a super-hero ingredient packed with Vitamin K and A and many anti-inflammatory benefits. Wahoo! My cells gleefully shimmy with every bite of this nutritious and unbelievably delicious salad, and I hope yours do too! 

Are you a fan of peaches in salads? What are your experiences with fruit/veggie salad combinations? I look forward to hearing from you! 

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Beet and Peach Salad with Basil and Goat Cheese Recipe

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INGREDIENTS (2-3 servings)

• 2 medium beets*, peeled and cooked

• 1 1/2 fresh peaches, sliced or chopped

• 4 oz goat cheese or chevre

• 1/2 cup toasted walnuts or sunflower seeds

• 1/4 cup olive oil

• 2 tbsp lemon juice

• salt and pepper to taste

• 1 cup fresh basil leaves, torn or chopped

*Using 3-4 packaged ready-to-eat baby beets, such as Love Beets, will save time during the prep process. Baby beets are smaller than regular full-grown beets, so you may need 3-4 rather than 2 medium beets. 

DIRECTIONS

1. Wrap beets in parchment within aluminum foil (will help retain the moisture and nutrients) and roast in the oven for about 30 minutes at 350 F degrees. You may also steam beats. Beets are cooked when they are easily pierced with a fork. Open foil to allow beets to cool. After beets have cooled enough to handle, skins will easily slip off. 

2. Whisk olive oil and lemon juice together in a medium bowl. Salt and pepper to taste. Add beets and peaches and toss gently. Add basil and again toss gently. 

3. Keep salad in medium bowl or divide ingredients among 2-3 small plates. Garnish each plate with 1 oz of goat cheese and 1 tbsp sunflower seeds or walnuts. If keeping ingredients in bowl, add all ingredients and lightly toss.

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STILL HUNGRY?

Golden Beet, Grapefruit, and Fennel Salad

Looking for a light and healthy Spring or Summer salad? This Golden Beet, Grapefruit, and Fennel Salad is divinely delicious offering a delightful combination of flavors and nutrients. Plus the colors from pink grapefruits, yellow beets, and purple onions are absolutely stunning! 

Health Benefits: Grapefruit and Beets

Grapefruit is a delicious fruit high in Vitamin C and minerals, such as potassium. Grapefruit improves immunity and supports skin health, encouraging more radiant glowing skin. In addition to numerous health benefits from grapefruits, golden beets are filled with immune boosting and inflammation reducing antioxidants. You know what else rocks about beets? Beets support healthy livers and digestion. Additionally, the light citrus flavor from grapefruits and oranges pairs well with "earthy" beets, so beyond the fabulous health benefits, this salad is uniquely flavorful. 

Fennel is Fabulous 

Have you cooked with fennel? Fennel is known for its distinct   licorice flavor and crunchy texture. Besides being delicious, fennel is also nutritious. Filled with minerals and vitamins, such as calcium, manganese, magnesium, and iron, fennel promotes bone health, balanced blood pressure, and healthy hearts. Adding the unique flavor of fennel with grapefruit and beets creates a magical salad experience.  

For more beet and grapefruit combos, try Beet and Grapefruit Juice (with cayenne).  

Want to spend more quality time with fennel? Stop by Vermilion Roots for Christine's amazing Fennel and Pear Soup. Yum! 

How do YOU cook with fennel, golden beets, and/or grapefruit? I would love to hear from you! 

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Golden Beet, Grapefruit and Fennel Salad Recipe

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INGREDIENTS (Servings: 3-4)

• 3 medium golden beets (or red if preferred)

• 3 grapefruits

• 1/2 small-medium fennel bulb, thinly sliced

• 1 medium naval orange

• 1/4 red onion, thinly sliced

• 1/4 cup loosely packed chopped fresh basil (optional)

• 1 tbsp fresh lemon juice

• 1 tbsp fresh orange juice

• olive oil (to taste)

• sea salt and black pepper (to taste)

NOTES: Because fennel and beets are quite flavorful, lightly dressing the salad with olive oil and citrus juice seems to best compliment this salad's ingredients. A hint of lime juice also works well. Enjoy! 

DIRECTIONS

1. Gently wash beetroots and cook. Preheat oven to 375 degrees. Individually wrap beets in foil. 

2. Roast beets until tender when pierced with a knife. Roasting time varies on beetroot size, but aim for about 35-40 minutes. 

3. While beets are roasting, peel orange and grapefruits, discarding all white pith and skins. Cut between membranes of grapefruits to release grapefruit segments. 

4. Place peeled orange slices and grapefruit segments into medium-large salad bowl.

5. Add chopped or thinly sliced fennel bulb, removing and discarding any browned outer layers or spots. 

6. Peel cooled beets, and slice beets into quarters or thin rounds. 

7. Add beets and chopped onions to orange, grapefruit, and fennel pieces. 

8. Spoon lemon juice and orange juice over salad ingredients.

9. Drizzle with olive oil. Season to taste with sea salt and ground pepper. 

10. Toss or lightly mix all ingredients. Garnish with thinly chopped basil leaves or mix basil leaves to salad. Refrigerate. 

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STILL HUNGRY?

Beet Buddha Bowl with Tahini Lemon Dressing

This Beet Buddha Bowl will rock your socks with its simplicity, superhero health benefits, and alliteration. Who doesn't love to say Beet Buddha Bowl? It rolls off the tongue with ease! Beets are quite spectacular in almost way, and this salad showcases the delicious simplicity of beets in their most basic, beautiful, and nutritious form: raw. 

What is a Buddha bowl? There are a lot of speculations about the origin of these delightful bowls, but the term is commonly used because of the bowl's appearance. Packed full of greens, raw or roasted veggies, grains (like brown rice or quinoa), beans/legumes, and/or tofu, Buddha bowls have a "rounded belly" appearance on the top, like the belly of Buddha (urban dictionary). These bowls are often made with  simple, pure, nutrient-dense foods promoting a healthy body, mind, and spirit.

Cultivating an artistic element, each Buddha bowl varies based on its ingredients and style. This Beet Buddha Bowl is packed with power-greens (baby kale, chard, and spinach) and layered with fresh organic orange and yellow bell peppers, radishes, cucumbers, onion and garlic sprouts, red beets, and chickpeas (garbanzo beans). 

Chickpeas are high in plant-based protein, and raw veggies provide powerhouse vitamins, antioxidants, and fiber making this bowl a fabulous nutrient-dense meal. The chickpeas are cooked in this recipe (the only non-raw salad ingredient); however, sprouting chickpeas will create an entirely raw buddha bowl. Dress the veggies with olive oil and lemon juice or create a healthy vegan Tahini, Ginger, and Lemon Dressing. Yum! 

I am obsessed with chowing down on huge "meal-in-a-bowl" salads. My precious gramps used to call my salads and smoothies "rabbit food." Therefore, it seems quite appropriate to share a quote from Bunny Buddhism (Hopping Along the Path to Enlightenment): "Every hop has the potential to be joyful." I hope your day is filled with joyful hops. Cheers! 

Looking for more recipes featuring Tahini? Explore Beetroot and Garlic Hummus and Beet Walnut Dip. What are your favorite Buddha Bowl combos? I look forward to hearing from you. 

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Beet Buddha Bowl with Tahini and Lemon Dressing Recipe

INGREDIENTS

for salad

• 1 red beet, raw, peeled, and diced

• 1/2 cup sprouts (alfalfa, onion and garlic sprouts)

• 1 cup chick peas

• 1/2 cucumber, sliced

• 2 small radishes, sliced

• 1/2 cup bell peppers, chopped

• 1 cup power greens (spinach, chard, or kale)

for dressing

• 1/4 cup tahini

• 1 tbsp lemon juice

• 1/4 cup olive oil

• 1/2 cup water

• 1 tbsp Bragg Natural Liquid Aminos (or soy sauce: optional)

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated (optional)

DIRECTIONS

1. Rinse all veggies and chop according to size preference. 

2. Arrange greens and/or grains on bottom or center. 

3. Top with your favorite toppings, such as veggies, legumes, and tofu. If using tofu as a Buddha Bowl topping (it’s one of our favorites!), a tofu press is a fantastic kitchen tool to keep on hand. It drains the liquid and keeps the tofu firm. This is also useful if you plan to crisp up your tofu!

4. For dressing, blend all ingredients in a food processor or high-speed blender. 

5. Dressing will keep for several days in refrigerator. If oil hardens in refrigerator, let dressing sit at room temperature until oil becomes liquid. Enjoy! 

Optional Ingredients

1/2 cup quinoa, brown rice, or lentils; tofu (steamed, fried, baked, or raw); a variety of veggies (squash, sweet potato, carrots, peas, broccoli, zucchini, or jicama); and nuts or seeds as toppings 

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