Red beets have a beautiful, deep red color, but they also have a friend that we shouldn't ignore. Golden beets are milder and sweeter in flavor than their red counterparts, often described as subtle and delicate with a splash of earthiness. Overwhelmed by red beets? Golden beets may be the better choice for you! Give them a shot!
- Golden beets are a powerhouse of nutrients. Golden beets are a great source of fiber, to aid in digestion and a heathy gut
- Golden beets are also rich in vitamins and minerals, including Vitamin C, Potassium, Folate, B-Vitamin and more.
- Golden beets can help regulate blood pressure, and are great for bone health and metabolism
Recipes:
Roasted Golden Beets (barleyandsage.com)
- 6 medium Golden Beets
- 1 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Fresh thyme
Top With:
- 1 tablespoon Honey
- Fresh Thyme
- Flaky Sea Salt
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Thoroughly wash the golden beets and peel if desired. Then slice into quarters (you can do smaller pieces if desired).
Arrange the beets on a baking sheet and drizzle with olive oil, fresh thyme, and a sprinkle of salt and pepper.
Bake at 425°F for about 30-45 minutes or until fork tender.
Drizzle with honey and sprinkle with more fresh thyme and flaky sea salt.
Golden Beet Salad (walderwellness.com)
- 3 medium-large Golden Beets
- 2 cups Cooked Quinoa
- 4 cups Baby Arugula
- 1/3 cup Parmigiano-Regianno, freshly grated (Or Goat Cheese)
- 1/2 cup Walnuts
- Salt + Pepper to taste
Red Wine Vinaigrette Dressing:
- 1/2 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1/2 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- Salt and Pepper to taste
Preheat oven: to 425F. Tear 3 squares of foil (large enough to wrap 1 beet in each)
Cook beets: scrub beets under running water and remove any stems, greens, or hard ends. Place one beet in the center of a square of foil. Wrap the foil around the beet tightly. Repeat with the other two beets, then place on a baking sheet. Transfer baking sheet to oven and cook for 40 minutes.
Cook quinoa: according to package directions
Make dressing: add all dressing ingredients in a jar with a lid. Shake vigorously to combine.
Check on beets: after 40 minutes are up, remove the beets from the oven. Unwrap one beet and check if it's ready by piercing through the thickest part with a knife, fork, or toothpick. It should slide through easily, with little resistance.If beets aren't ready, re-wrap the foil and return to the oven for another 10 minutes before checking again!
Peel beets: remove beets from oven and their foil packaging. Allow to cool until comfortable to touch.With a paper towel, hold one side of the beet with your hand. Using your other hand, take the loose edge of the paper towel and gently wipe the skins away. They should slide off super easily!
Cut beets: once the skins are removed, you can slice the beet into roughly 1-inch pieces (or smaller, as desired).
Mix salad: on a large serving plate or salad bowl, combine arugula, cooked quinoa, sliced beets, walnuts, and parmesan. Toss in dressing + serve!
Golden Beet Soup with Carrot and Ginger, Vegan (crumbtopbaking.com)
- 2 tablespoons Extra Virgin Olive Oil
- 6 cups chopped Golden Beets
- 4 cups chopped Carrots
- 1 cup chopped Yellow Onion
- 1 tablespoon chopped fresh Ginger
- 1 tablespoon chopped fresh Sage
- 6 Garlic Cloves, chopped
- 1/2 Lemon, zested and juiced
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Ground Pepper
- 4 cups no salt added Vegetable Broth
- In a large pot, add the oil and pre-heat on medium heat on the stove top.
- Add beets, carrots, onion, ginger, sage, garlic, lemon zest, salt and pepper. Stir to combine.
- Cook on medium-low heat for 10-15 minutes, or until the garlic, onion and ginger are soft and fragrant.
- Add the broth and bring to a boil. Reduce heat and let simmer for 40-50 minutes, or until the beets are soft.
- Using an immersion blender, purée the mixture until thick and creamy and no chunks of vegetables remain.
- Add the lemon juice and season with additional salt and pepper, if desired.
