Photos of all things food and drink from The Daily Meal
Roast some beets and add a little goat cheese for an easy lunch.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of beets at a farmers' market. During the winter, you might think the fresh, seasonal options will be limited. In fact, some of the best veggies are available in the colder months. Stop by your local farmers' market and you could find bok choy, cauliflower, carrots, turnips, parsnips, rutabaga, brussels sprouts, fennel, and many more options.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.
15+ of Our Best Beet Recipes
This fresh salad uses less than 10 ingredients and will brighten up any table, especially if you incorporate a variety of beets and oranges into the mix. We like navel and blood oranges with red and golden beets for major sunset vibes.
Photography by Johnny Miller
The secret ingredient in this sweet side? Pomegranate molasses! Top with pistachios for a little crunch and you&aposre golden.
Beet & Walnut Hummus
Photography by Christopher Testani
Plain chickpeas are great, but red beets add an earthy flavor (and gorgeous color!) to hummus. Don&apost pass on the toppings, either. The walnuts and sesame seeds add a delicious nuttiness.
Keep the Stems: How to Use the Whole Beet Root
Why throw away the stems and the leaves of a beet when you can use them in so many different ways? Beets are one of our favorite fall root vegetables, and their versatility is what makes them so great. Get creative and start pickling, roasting, sautéeing, and baking with this vibrant veggie for a nutrient-dense addition to any meal.
As we head into the fall season, it’s that time of year to start showing some love to beets. A delightfully sweet root vegetable that peaks in the cooler fall and spring months, beets are rich in nutrients, antioxidants, and fiber. One of the best things about this vegetable (other than its vibrant purple color), is its versatility. You can enjoy them spiralized, roasted, pickled, juiced, or baked into muffins, breads, and other desserts.
Struggling to cook healthy? We'll help you prep.
What most people don’t realize about beets is that you can use the entire vegetable, as opposed to chopping off the stems and throwing them away. To use the leaves, we recommend treating them like you would spinach, kale, or your favorite leafy green. Cook them in a skillet with extra virgin olive oil for warm, wilted greens chop them in a fresh salad or roast them for a crispy, chip-like consistency. They have a very mild, slightly bitter flavor that is great enjoyed on its own, or tossed back together with the beet root.
Think you avoided waste by making use of the root and the leaves? We think you should take it one step further and utilize the stems. These striated beauties that usually end up in the trash are actually great for sautພing. Chop 𠆎m up and cook with oil and some vinegar or citrus for a zing of flavor.
They also make for the perfect salty snack or salad topper if you pickle them. We prefer to quick pickle them by tossing them into a mason jar with vinegar, salt, sugar, and some fresh dill for wonderful aromatics. Let it sit for at least an hour, but the longer you let it sit, the softer the stems will become (enjoy within 2-3 weeks).
My Heart Beets For You
Good evening! I hope you have had a good start to your week. Another amazing bunch of comments on this morning’s post. So many awesome thoughts, ideas, inspirations, and stories. Thank you for sharing!
My day has flown by and I got quite a bit crossed off the list. All day long I had to fight the urge to ditch all my work and go read, lol. However, I use the book as a ‘treat’ at the end of a work day. I am really looking forward to reading before bed tonight, cuddled up on the couch with Eric and Sketchie!
I also noticed an increase in my energy today after having such a relaxing and rejuvenating day yesterday. I decided this will have to become a Sunday tradition!
It may be no secret that I did not enjoy beets until my 26th year when I started juicing with them. I learned to love the taste of beets in a juice and I have had a beet juice at least once a week for the past few months. It is simply delicious!
One thing I never got over was eating beets whole.
I still have bad memories of the canned beets my dad used to try to get me to eat at Thanksgiving. He would open the can and the beets would come out looking just like a can, complete with little ring imprints around this beet puree mold. Horrifying I tell you. If you have been there, you feel my pain. Ever since my childhood I have crossed beets off my ‘must learn to enjoy’ list. My dad still eats canned beets to this day and I always quietly chuckle to myself whenever we have a holiday meal together and I see the canned beets come out! To this day, he is the only person who dares to touch the canned beets. Bless his heart.
However, I now appreciate a couple things:
1) Canned beets are not the same as fresh beets
2) My tastes are growing and adapting over the years
These days, I have a desire to experiment more with my diet so I figured why not take the plunge and prepare some fresh beets? Who knows, I might actually enjoy them!
Beet, Apple, and Orange Salad in a Homemade Raspberry Vinaigrette
- 3 fresh beets
- 1 orange, peeled and cut into segments
- 2 apples, sliced
- 1 tbsp sunflower seeds, for garnish
- Salad greens (spinach, romaine, etc.)
- Homemade Raspberry Vinaigrette (see below)
- Shredded coconut, for garnish
- Fresh Raspberries, for garnish
Directions: Rinse beets and cut off ends. Toss beets in a medium sized pot filled half way with water. Turn burner heat to high and bring to a boil. Cook for about 20 minutes until beets are soft. While the beets are cooking, chop apple and peel and chop orange. Remove any seeds from orange. Remove beets from heat and drain. Set aside to cool for 10 minutes. Once cool, thinly slice the beets. Add the apple, orange, and beets to a medium sized bowl and mix. Make the Homemade Raspberry Vinaigrette (see below) and then pour over this mixture mixing it very well. Serve over top your choice of greens and sprinkle with sunflower seeds, fresh raspberries, and coconut. Serves 2.
Homemade Raspberry Vinaigrette
- 2 tbsp vinegar (I used apple cider for the sweeter taste)
- 1 tbsp cold-pressed sunflower oil (or your choice of oil, EVOO works well)
- 7-8 fresh raspberries, mashed with fork
- Pinch of sea salt
- 1/2 tbsp pure maple syrup
Directions: Mix. [That was easy!]
I loved this homemade raspberry vinaigrette…so easy!
A gorgeous, bright and colourful summer salad appeared before my eyes…
I was just smitten by how beautiful it was. It was love at first sight.
I actually surprised myself and I loved this beet salad! I wasn’t sure how I was going to feel about eating cooked beets, but I loved them. They definitely exceeded my expectations.
The one thing I still haven’t gotten over is the smell of beets, specifically the smell of cooked beets, but I am sure I will get used to it over time. I think I need to slowly disentangle my bad memories of canned beets from the fresh ones.
Dessert was a new take on my Frosty No-Bake Glo Cakes!
I will be sharing the recipe with you tomorrow morning, so hang tight! They were deelish and frosty. Mmmm me oh my.
Eric is taking me out on a date tonight. He won’t tell me where we are going but he said to make sure I have air in my tires, my bike tires that is. haha. I’ll bring along the camera and show you some pictures tomorrow morning! Have a great night.
22 Beyond-Beautiful Beet Recipes
With this sandwich, chef Todd Ginsberg proves that vegetarian versions of classic meat dishes can be just as delicious. Here, in place of the pastrami, Ginsberg sprinkles roasted beet slices with smoked salt, then serves them on buttered rye toast with all the traditional condiments: sauerkraut, melted Swiss cheese, and homemade Russian dressing.
Beets are a no-brainer for healthy meals since they taste great even when they're simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios, and celery leaves.
Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
Keep up the fear factor with a Bleeding Heart martini, a drink with a pickled beet that "bleeds" from a wound caused by a cocktail spear.
Thinly sliced green tomatoes and oranges get stacked together, then topped with a generous dollop of yogurt and shredded beets in this quick, colorful snack.
Cookbook author Deborah Madison turns a classic beet-and-walnut salad into something surprising (and quite delicious) by using both lightly crunchy grated raw beets and seared-until-sweet-and-blistered cooked ones.
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds.
With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
Goat butter (sold at specialty-food stores use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown of the Capitol Grille at Nashville's Hermitage Hotel likes using it in this riff on the classic pairing of roasted beets and goat cheese.
Curly leaf spinach has great texture and flavor and holds this mustard dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.
The sweet taste of roasted beets will shine next to your standard side dishes. The best part: It can be prepared in less than 30 minutes and requires minimal skills in the kitchen. Now, even a novice cook can bring some gourmet flair to the table this season.
Boost Nutritional Content With Beet Greens
Most juice recipes that use beets will call for the beets to be trimmed – which means you’re left with beet greens that are full of nutrition. Not only high in fiber, but beet greens also contain high levels of vitamins A, B6, and C, as well as magnesium, potassium, calcium, and iron.
Beet greens also contain vitamin K, which may work with calcium to increase bone strength and may help in the prevention of Alzheimer’s disease. So, the next time you’re juicing beets, consider juicing in the beet greens as well.
Beet Juice Nutrition
After reading the last two sections, you know what to add to beet juice depending on the benefits you want to reap.
Now, let’s see some other nutritional advantages of beet juice:
A glass of beet juice contains 15g of carbs according to Medical News Today. Therefore, we believe this juice isn’t a good addition to your keto diet.
However, the naturally occurring sugars and carbs in beet juice do have a positive influence on your health. Unlike processed carbs, natural carbs increase your feeling of satiety and stabilize your glycemic index.
A glass has about 60 calories. However, the recipe you’re using influences the end calorie count in your glass.
For instance, if you’re using 100g of beets with 100g of water, your juice can have as little as 43 calories. If you sieve the pulpy part, your beet juice can end up with 20-30 calories.
Even though beet juice is a low-calorie snack, you shouldn’t use it as a water substitute. Hence, if your goal is weight loss, replace one of your snacks for it, or incorporate it into intermittent fasting.
According to the USDA, 100g of beets contain 9% of your necessary intake of potassium. This mineral is extremely important to your heart and brain health, but under 2% of Americans consume enough potassium.
According to Healthline, potassium is essential for healthy muscles, healthy nerve function, and proper hydration. Potassium decreases the risk of high blood pressure, strokes, kidney stones, and osteoporosis.
If you have these health issues, consider adding more potassium-rich food items to your beet juice, such as avocado, bananas, or spinach.
Pickled Beets Recipe (Video)
Red, earthy beets are a delight to the home gardener-cook. Adding a sweetly spiced vinegar mixture and following proper canning technique enhances beets&rsquo flavors and preserves them as ready-to-eat gems for several months. The pickled beets recipe in this video is tested and approved by the United States Department of Agriculture.
Pickled beets require the same equipment as other pickling recipes: a waterbath canner, clean jars, clean flats and rings, jar lifters, and a few other common kitchen tools. You&rsquoll also need to gather ingredients specific to this homemade pickled beets recipe, including beets, apple cider vinegar, salt, sugar, cinnamon sticks, cloves, and a few other spices. Depending on how many beets you have to preserve, this process could take from a couple of hours (beginning with boiling and peeling the beets) to a half-day of work (if you plan to do a full fruit box at a time). Don&rsquot be intimidated by canning beets, the process is easy and you&rsquoll agree it&rsquos worth the effort when you pop open a jar in the dead of winter and add your spiced beets to a salad of goat cheese and winter greens.
Swiss Chard and Beets
Looking for a tasty way to get some nutrients in? In addition to tinting this delicious side dish a beautiful magenta, the beets in this recipe contain betalains pigments, which help lower inflammation.
head garlic, halved through the equator, plus 2 cloves garlic, thinly sliced
beets (about 3 medium or 6 small)
large bunch red Swiss chard (about 1 1/2 lbs), leaves torn
Orange zest, chopped pistachios, crumbled feta for serving
1/4 to 1/2 Tsp red pepper flakes
- Heat oven to 325°F. Squeeze juice of orange into a 9-in. square metal pan. Stir in vinegar, red pepper flakes, ½ cup water, and 1 Tbsp oil. Add squeezed orange halves, garlic halves, and thyme to pan, then beets.
- Cover tightly with foil and bake until beets are tender, 55 to 60 minutes. Remove foil and, using a paper towel, carefully peel beets (reserve cooking liquid). Cut beets into 1-in.-thick wedges.
- While beets are cooking, heat remaining 2 Tbsp oil in a large skillet on medium. Add sliced garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes.
- Add chard and ¼ tsp salt and cook, stirring occasionally, until leaves are wilted and just tender and darker in color, 4 to 6 minutes. Gently fold in beets along with 1 Tbsp reserved beet cooking liquid. Serve sprinkled with orange zest, pistachios, and feta if desired.
COST PER SERVING: .74
PER SERVING: 125 calories, 8 g fat (1 g saturated fat), 3 g protein, 12 g carbs, 4 g fiber
Balsamic Beet Salad
Every chef and home cook has a recipe for this iconic and delicious salad – beet salad with goat cheese. This simple and elegant salad is around for a good reason – it’s delicious, refreshing and packed with nutrition! I make my recipe with oven-roasted beets that are baked with olive oil, salt and herbs until tender. I also make my own easy balsamic dressing sweetened with honey. You’ll love the dressing!
Everything in California revolves around avocados at least in our kitchen! To add more creaminess and flavor to this beet salad, I love to add some sliced avocado on top. And for a bit of crunchiness, pecan halves. You can also use sweet and crunchy praline pecans for even more delicious flavor!
Looking to add a bit of protein to this recipe? I love to add a bit of Italian marinated grilled chicken during the summer. In the fall and winter months, I like to enjoy this salad with herbed lamb chops or some juicy steak! Check out my recipe archives for some ideas!
Watch my video recipe for a quick tip on how to roast your own beets!
Enjoyed this recipe? Please share and save it to Pinterest!
Next, try my Beet Potato Salad, a great alternative to the standard potato salad! https://tatyanaseverydayfood.com/recipe-items/vinaigrette/