Delicious Beet Recipies

Beet/Sweet Potato Mash with Fresh Thyme

Beet/Sweet Potato Mash With Fresh Thyme



2 large sweet potatoes, roasted

2 Beets, roasted

1 1/2 teaspoon fresh thyme

2 1/2 tablespoons pure maple syrup

2 tablespoons coconut oil or pastured butter

1 teaspoon ground cinnamon

1/2 teaspoon sea salt (or to taste)

Salted butter for serving


  1. Preheat the oven to 400°F

  2. Wash and pat dry the sweet potatoes and beets. Poke each potato several times with a fork and wrap in foil.

  3. Roast the sweet potatoes and beets in the oven for 40-60 minutes They should be very soft and tender.

  4. Once they are cool enough to handle, unwrap the potatoes and peel off the skin. Add the potato flesh along with the remaining ingredients to a blender.

  5. Blend until smooth. When ready to serve, heat the mash on the stove top until hot. Serve with a dollop of butter alongside your favorite main dish.

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Red and Golden Beet Honey Tarts

Red And Golden Beet Honey Tarts




1 red beet
1 golden beet
2 tablespoons olive oil

1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish


Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!

Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn't turn red.

Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

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