Delicious Beet Recipies

Beet Brownies Recipe

Beet Brownies


6 ounces semi-sweet chocolate, chopped
2 ounces (1/2 stick) unsalted butter
3/4 cup sugar
1 8-ounce can sliced beets, drained
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup whole wheat pastry flour
1/4 cup cocoa powder, natural or Dutch-processed
1/8 teaspoon salt

Preheat the oven to 350°F with a rack in the center. Line the bottom and sides of an 8 x 8 baking dish with parchment paper, leaving an overhang on two opposite sides.

In a large saucepan, melt the chocolate, butter, and sugar over low heat, stirring frequently until smooth. It will be slightly grainy. Remove from heat and allow to cool slightly. Meanwhile puree the beets in a food processor, then stir them into the chocolate mixture. Add the eggs and vanilla and stir very well.

Sift the flour, cocoa, and salt over the pan and stir until the batter is thick and glossy. Pour into the prepared baking dish and bake for 28-30 minutes, until the top is dry and the center is set. Cool completely in the pan, then use the parchment paper to transfer the brownies to a cutting board. Cut into 16 squares.

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Beet Smoothie Recipe

Beet Smoothie




½ cup freshly squeezed orange juice
1 cup mixed frozen berries or blueberries
2 tablespoons granola
⅓ cup diced beet, either raw or roasted (50 grams)
¼ cup plain low-fat yogurt or low-fat coconut milk
1 teaspoon honey or agave syrup
2 or 3 ice cubes
sliced orange for garnish (optional)

Place all of the ingredients in a blender and blend for 1 full minute. Pour into a glass, garnish with an orange slice and enjoy

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Beet Muffins Recipe

Chocolate Beet Muffins




1 10 oz bag of bittersweet chocolate chips, divided
¼ cup butter
1½ cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
2 eggs, lightly beaten
¾ cup brown sugar
1 cup beet puree
1 teaspoon vanilla extract
⅔ cup Chobani plain non-fat greek yogurt
¼ cup milk

If you haven't already, prepare the beet puree. (Select 2 medium sized beets, you want 1 cup worth of puree so give it your best guess.)

Trim off the beet greens and give them a good scrubbing under water. Microwave for about 10 minutes (add or take a minute depending on size) in a microwave safe dish, covered, with a splash of water. Test for tenderness by pricking with a fork. Let cool.

Using a sharp knife, carefully slice off the skins on all sides. Chop into chunks and blend it up with a blender. You may needed a little bit of water to help puree it.)
Preheat the oven to 375F. Prepare muffin tins with paper liners.
In a small saucepan, melt cup of chocolate chips and butter over low heat. Stir occasionally, until melted. Remove from heat and set aside.
In a large mixing bowl, combine the flours, baking powder, baking soda, salt, pecans, and the rest of the chocolate chips.
In a separate bowl, whisk together the eggs, brown sugar, beet puree, vanilla extract, yogurt, and milk. Stir in the melted chocolate.
Finally, carefully stir the wet ingredients with the dry ingredients until just combined. It should look very fluffy. Don't over mix them. A few streaks of flour is fine.
Spoon mixture into the prepared muffin tins, fill the cups to the top. I got 16 muffins.
Bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center and when pulled out should be clean. Or lightly press down on the top of a muffin and it should bounce back up.
Let them cook for at least 5 minutes before handling.

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Beet Chips Recipe

Beet Chips



Use any sized beet you like and make. They shrink in size, so bigger beets will make a nice size chip. The seasoning is totally up to you - adjust it the way you like. I prefer using Sea Salt.

If you have a convection oven, you can make 3 pans of these at one time.


2 large beets
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper

Preheat the oven to 300° F. (or 275° F for convection oven). Line two or three baking sheets with parchment paper.

Peel the beets. Slice them to about 1/16" inch (1.6 mm) thick, at the most. Toss them in a large bowl in the olive oil and salt and pepper. (If you have time, you can wait for 30 minutes or so after this step - especially with the red beets, the salt will draw out some excess moisture). Lay them on the baking sheet, just barely touching.

Bake for about one hour until the edges are crisped up and most of the beets have dried out. Because you will have different sized slices from the same beet, you will have some smaller chips and some larger chips. This will let you have a little bit of variety in the crispiness of the chips and you can decide how you like them for your next batch.

Remove from baking sheet when you think they're done and place them on a serving plate on in a bowl. They crisp up a little as they cool down. They are fine over night at room temperature or you can refrigerate them for a little longer storage. To crisp them up again, just put them on a baking sheet and bake them at 400 ° for a few minutes.

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Beet Martini Recipe

Beet Martini




If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.


Vodka And Syrup
6 medium red beets (about 2½ lb.), scrubbed, trimmed
1 750-ml bottle vodka
¾ cup sugar
2 tablespoon grated peeled ginger
3 oz. fresh lemon juice
3 oz. fresh lime juice
12 slices lemon slices


Vodka And Syrup
Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top and Enjoy!

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The Beet Lady Organic, Non-GMO Beet Ketchup and Beet Marinara Sauce NOW AVAILABLE!

Inflammation is the root cause of disease and illness.  Doctors in both alternative and conventional circles will tell you that.  Food allergies trigger inflammation and night-shade vegetables are a food category that causes and exacerbates inflammation in the body causing pain and irritation.

If you are someone with an inflammatory condition, have an allergy to night-shade vegetables such as tomatoes, or maybe you just love beets, The Beet Lady Organic, Non-GMO Beet Ketchup And Beet Marinara Sauce are a perfect alternative for you.


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Red/Purple Produce is Best for our Weight and Heart

Red/Purple Produce Is Best

For Our Weight And Heart

Choose This Color for Robust Benefits


New research published in the European Journal of Clinical Nutrition has found the color of the fruits and vegetables we eat may affect our weight and heart health differently. The study followed 1,272 people over a three-year period, beginning in 2006 and 2008. The researchers compared their respective diets over both periods with levels of cholesterol, weight and waist circumference—all measures of obesity. The research grouped fruits and vegetables into red/purple, yellow, green, orange or white.

Among women, greater consumption of red/purple fruits and vegetables was related to lower weight and abdominal fat, lower blood sugar and reduced total cholesterol. Meanwhile, greater consumption of yellow fruits and vegetables was linked to weight gain over the same period.

Among men, the researchers found those that ate more red/purple fruits and vegetables had reduced weight and waists compared to those that ate other-colored foods over the three-year period by an average of 13 and 14 percent, respectively. Greater yellow fruit consumption was linked to lower total cholesterol levels. Green and white fruits and vegetables were associated with reduced abdominal fat gain over the three-year period.

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Beet Crust Breakfast Pizza

Beet Crust Breakfast Pizza



  • For the Pizza Crust:

  • 1 cup boiled and pureed beets (I boiled my beets for 45 minutes and then purred them in a blender)

  • ¾ cup almond meal

  • ⅓ cup brown rice flour

  • ½ teaspoon salt

  • 2 teaspoons baking powder

  • 1 tablespoon coconut oil

  • 2 teaspoons rosemary chopped up

  • 1 egg

  • Toppings:

  • 3 Eggs

  • 2 slices cooked bacon crumbled up

  • avocado

  • cheese


  1. Preheat oven to 375 degrees

  2. Mix all the ingredients together for the pizza crust

  3. Bake for 5 minutes

  4. Take out and make 3 small "wells" using the back of a spoon or ice cream mold

  5. Drop the 3 eggs into these "wells"

  6. Bake 20 minutes

  7. Top with cheese and bacon and bake 5 more minutes

  8. Add more rosemary, cheese and avocado** totally optional

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Warm Beet Soup

Warm Beet Soup



My daughter lives in New York's Manhattan.  She tells me the weather has changed and it is beginning to feel like winter already!  On days like these it's nice to look forward to a warm meal to take the chill out of the body.  Beet soup is nutritious and warms the body.  Here's a nice recipe for you to try.


2 tablespoons canola or grapeseed oil
1 medium yellow onion, chopped
2 garlic cloves, minced
Salt and black pepper
2½ pounds beets, peeled and chopped
½ pound starchy potatoes, peeled and chopped
1 medium carrot, peeled and chopped
6 cups vegetable, chicken, or beef stock
Juice of 1 lemon
Sour cream for garnish (optional)
Chopped fresh dill for garnish (optional)


1. Put the oil in a large pot over medium heat. When it’s hot, add the onion and garlic and season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the beets, potatoes, and carrot and cook, stirring constantly, for 2 minutes, then add the stock.

2. Bring to a boil, then cover and reduce the heat so the mixture simmers gently. Cook until the vegetables are fully tender, 20 to 30 minutes. Add the lemon juice and purée with an immersion blender. Taste and adjust the seasoning, and serve hot or cold, garnished with the sour cream and dill, if desired. (Store leftover soup in an airtight container in the refrigerator for up to several days.)

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Beet Tea

Beet Tea


The health benefits of Beets are tremendous and the uses for this delicious and nutritious vegetable are many.  Not only can you eat Beet prepared in many different ways, you can also drink Beets to get the health benefits this plant offers and here's how.


1 qt of water

4 large beets OR 5 medium beets, peeled and very finely shredded

1/2 C honey

juice from 2 lemons

4 sprigs fresh mint (optional)

Bring the water to a boil in a heavy saucepan. Add the beets, honey and lemon juice and return to a boil. Remove the pan from heat and allow mixture to steep for 20 minutes. Strain and serve over ice with the sprig of mint.

Makes about 8 cups

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