Beets

Beet and Berry Smoothie // Uses Beets // Vegetarian

Beet Pasta with Caramelized Leeks, Hazelnuts, and Blue Cheese // Uses Beets, Beet Greens, Dill, Garlic, Leeks // Vegetarian

Fudgy Vegan Beet Cupcakes // Uses Beets // Vegan

Beet and Rye Panzanella // Uses Beets, Herbs (like Dill, Mint, Parsley, and/or Tarragon), Red Onion // Vegetarian

Beet, Sugar Snap Pea, and Avocado Salad // Uses Beets, Mint, Red Onion, Snap Peas // Vegetarian

Refrigerator Pickled Beets // Uses Beets // Vegetarian

Roasted Beets with Goat Cheese and Toasted Walnuts // Uses Beets //Vegetarian
This is a super easy and super delicious way to make beets. Simply wash one bunch of beets, cut off the top part of each beet where the stems had been, pierce each beet several times with a fork, coat them in olive oil, stick them on a baking sheet, and cover the pan loosely with foil. Bake at around 375 degrees until the beets are soft when pierced with the tip of a sharp knife or skewer. While the beets are baking, toast about 1/4 cup of walnuts in a non-stick frying pan on the stovetop over low heat, until they are warm, being careful not to let them burn. Cool the walnuts and then coarsely chop them. Sprinkle the cooked beets with between 2 and 4 ounces of crumbled goat’s cheese according to your taste, toasted walnuts, and a little salt and pepper. Enjoy!

Roasted Zucchini and Beets // Uses Beets, Garlic, Zucchini (can use Yellow Crookneck or Patty Pan instead) // Vegetarian