9 delightful recipes from the beets

Proper nutrition is inexpensive and easy.

Despite the fact that now there is a fashion for Superfoods, there are products that contain more than other nutrients, we advise not to forget about the simple basic products. They will become the basis on which you can easily build a balanced diet.

An example of such a product is a beet. It is available to everyone, but not always enough imagination to cook really tasty and unusual. So we decided to share with you great recipes that are perfect not only for Breakfast, lunch and dinner, but even for dessert.

A smoothie with beets and raspberriesBeets has a pronounced sweet taste, so no need to add extra sugar. So feel free to add it to your morning smoothie, for example, with raspberries. This will give you a charge of vivacity and good mood for the whole day.


Beetroot dipAlongside hummus, beetroot dip is a great snack. This thick sauce is delicious spread on crusty toast, or to dip the sliced vegetables. It turns out unusual and absolutely not nutritious.


  • Beets boiled 500 g
  • Tahini 80g
  • Cumin 3 tsp.
  • Garlic 2 cloves
  • Lemon ½
  • Olive oil 2 tbsp
  • Salt and pepper to taste
 Method of preparation:

Boiled beets clean, coarsely chop and put in blender. Add peeled garlic cloves, tahini, juice of half a lemon, olive oil, cumin, salt and pepper. Grind the sauce until homogenous. To serve chilled. Beet chips

A tasty and healthy alternative to regular chips will be homemade beet chips. They are prepared from conventional beets easily and quickly, so be sure to try. The best part is that even after a fair portion of a crispy snacks you will not remorse for the violation of the diet.


  • Beet 2 PCs.
  • Salt and pepper to taste
  • Olive oil 1 tbsp
 Method of preparation:

Beets clean, cut into thin slices using a special knife. Lay out the slices on a baking sheet covered with parchment paper. Dry in the oven at 180 degrees for about 20 minutes. Drizzle with olive oil (preferably spray), salt and pepper. Beet salad with creamy sauceCreamy sauce with Roquefort cheese perfectly set off the sweet flavor of the beets and makes this seemingly simple beet salad special tenderness and poignancy. Be sure to try this dish and the flavor combination will win you over forever.


  • Beets medium 4 EA.
  • Fatty cream (you can substitute low-fat sour cream) 80 g
  • Roquefort cheese 25 g
  • Balsamic vinegar 2 tsp.
  • Parsley, small bunch
  • Salt and pepper to taste
 Method of preparation:

Boil and peel beets. Slice it in cubes. Cook the sauce. To do this in a blender mix the cream with the Roquefort cheese, and parsley until smooth. Season with salt and pepper, add the vinegar and mix thoroughly. Fill received sauce and beetroot. Serve the salad chilled, garnished with parsley sprigs. Salad with beets and oranges, Even of the most simple and familiar products to make something new and original. For example, a salad with beets and orange. The main secret of its unusual taste is the salad dressing.


  • Large beets (boiled)1 PC.
  • Orange medium 2 PCs.
  • Carrots, small 1 EA.
 For the filling:

  • Orange juice 3 tbsp.
  • Olive oil 3 tbsp.
  • Dijon mustard 1 tsp.
  • 1 clove garlic
  • Salt and pepper to taste
 Method of preparation:

Boiled beets clean and cut it cubes. Put in a salad bowl. Oranges clean, divide into segments and remove all white membrane. Cut the flesh into cubes and put in salad bowl to the beets. Scrape the carrots and use a mandolin to slice it very thin slices. Add to the salad bowl to the rest of the ingredients. Garlic peel and squeeze. Add salt and pepper. Mix well. Next add remaining ingredients for filling and stir again thoroughly. Pour the prepared salad dressing, mix gently and serve. Salad with quinoa and beets

Another version of the salad that much better fed the previous one, it's a salad with beets and quinoa. It can easily replace a full meal, and it contained the nutrients instantly make up for lack of vitamins and minerals.


  • Quinoa 1 tbsp.
  • Beets, medium 3 EA.
  • Green onions 2-3 pen
  • Cilantro few sprigs
  • Green beans (frozen) 1 tbsp.
  • Feta cheese 100 g
 For the filling:

  • Olive oil 5 tbsp
  • Wine vinegar (light)1.5 tbsp
  • Lemon juice 3 tbsp.
  • Honey 1 tsp.
  • Ginger root (grated)1 tsp.
  • Salt and pepper to taste
 Method of preparation:

Green beans pre-defrosted. Boil the beets in salted water. Then cool, peel and cut into small cubes. Put the beets in a salad bowl. Boil quinoa in boiling salted water, following the time indicated on the package. Add to the salad bowl to the beets. Green onions and cilantro finely chop and add to the bowl along with the beans. Mix well. Prepare the filling. For this mix the olive oil with the lemon juice and vinegar. Add the honey, grated ginger root, salt and pepper. Mix well. Pour the prepared salad dressing and mix thoroughly. Before serving, decorate the top with chopped feta cheese. Soup with beets and chickpeasIf you think that beets can be cooked only soup as a winter version of the first dishes and refreshing beetroot soup in summer, it does not. This juicy root vegetables make excellent soups, one recipe of which we offer to you immediately to prepare.


  • Beet average 5-6.
  • Chickpeas, canned 450 g
  • Vegetable broth 1.5 l
  • Butter 10 g
  • Olive oil 1 tbsp
  • Onion medium 1 EA.
  • Garlic 3 cloves
  • Cumin powder 1 tbsp
  • Tahini paste 3 tbsp
  • Salt and pepper to taste
  • Cream at will
 Method of preparation:

Beets peel and cut into small cubes. Chickpeas drain in a colander and rinse with cold water. In a heated olive oil and butter to a deep pan, fry the peeled and chopped onion. Then add the peeled and squeezed garlic, and cumin. Cook for another minute. Add to pan with beets and chickpeas, pour all the broth and cook on medium heat for about 25 minutes, stirring occasionally. Grind the soup in a blender until smooth and pour it into a saucepan with a thick bottom. Add the tahini and cook over low heat, without boiling, for 10-15 minutes. Season with salt and pepper. To serve, adding cream or extra serving of pasta tahini. Roasted beets with cumin and cream cheeseBeet refers to the basic products are in every fridge. It is suitable not only for salads and soups, but also serves as an excellent side dish. To make the beets, baked in the oven, even better, add cream cheese and cook a special dressing.


  • Beet large 2 PCs.
  • Cream cheese 2 tbsp.
  • Cumin 1 tbsp
  • Parsley a few sprigs
 For the filling:

  • Olive oil 3 tbsp.
  • Balsamic vinegar 1 tbsp.
  • Salt and pepper to taste
 Method of preparation:

Beets wash thoroughly and wrap first in parchment, then in foil. Bake in a preheated 180C oven for around 2 hours. Cool. In a bowl, combine oil with vinegar. Add salt and pepper. Mix well. Cut beets into 2 parts, and then divide the flesh with a sharp knife into small sections to avoid cutting the skin. Spread the beet cream cheese, sprinkle everything with cumin and pour a cooked dressing. Decorate the dish with greens. Biscuits with beetroot and chocolate

We have already emphasized the fact that the beet has a pleasant sweet taste, which is why it can be used for desserts. If you are thinking about how to make homemade cakes are not only tasty, but also useful, look at this cookie recipe with beets and chocolate.


  • Beetroot 140g
  • Chocolate chips 40 g
  • Flour 80 g
  • Baking powder 5 g
  • Maple syrup 15 ml
  • Oil coconut 5 g
 Method of preparation:

Boil the beets in boiling water for 30 minutes, and then rinse with cold water and clean. Slice the beets arbitrary pieces and grind in a blender to a puree. Add coconut oil and maple syrup. Mix well. In the resulting mass add the flour, after mixing it with baking powder. Knead a smooth dough. Next, add in the dough pieces of chocolate and spread it with a spoon on the baking tray lined with parchment paper. Bake cookies in a preheated 180C oven for 15 minutes.

Cook with love!


P. S. And remember, only by changing their consumption — together we change the world! ©

Source: lady.tut.by/news/food/532046.html


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