‘Beet’ the Winter Blues with These Oven-Roasted Beet Recipes

Just their bright, warm, crimson hue—perfect for Valentine’s Day this month—can be a boost during this coldest time of the year.

February is “heart month”, and beets also happen to be good for heart health because they are high in nitrates, which have been shown to improve cardiovascular health in several ways, including lowering blood pressure and increasing blood flow. The nitrates in beets have also been shown to help improve oxygen uptake, lengthening the time it takes to become fatigued, which allows people to stay active longer.

These nutrient-dense root vegetables are also high in fiber, which is great for digestive health. Plus, they are low in calories and high in antioxidants and anti-inflammatory agents.

In addition to all their health-promoting properties, beets are the secret ingredient for making naturally pink-colored snacks for Barbie-themed parties, which have become popular since the movie’s release last year. To make Barbie Deviled Eggs, slice hard-boiled eggs lengthwise, remove the yolks and cover the whites with white wine or Champagne vinegar in a large container. Place slices of beets in the vinegar with the egg whites. The beets will turn the egg whites a pretty shade of pink after about an hour. 

While the nutritional benefits of beets are widely known, it isn’t always as clear how to cook with beets. Simply by roasting them in a little oil, honey, herbs and spices, beets can become a craveable sandwich ingredient or guilt-free party spread.        

The recipes in this article for Roasted Beet Hummus and Plant-Based Honey-Roasted Beet-Apricot “Burgers” are easy, delicious options for eating more beets this year—a good goal to have.

Waste Not

Don’t throw away the beet tops, as they provide a number of vitamins and minerals including vitamins A, B6, C and K; riboflavin; folate; niacin; thiamin; magnesium; copper; calcium; sodium; potassium; iron; manganese; and phosphorus.  

They make an excellent pesto (substitute beet greens for basil), and they can also be sautéed in a little extra-virgin olive oil (EVOO) and minced garlic. Toss them lightly in some EVOO and white wine vinegar to include with the beet burger in place of lettuce.

Golden Beets

The pigments that give beets their bold colors also have antioxidant properties. Red beets get their color from betacyanins, while golden beets get their bright yellow-gold hue from betaxanthins.

Golden beets also provide folate, potassium and vitamin C.

When roasted, golden beets become tender, which makes them a terrific ingredient for a fresh winter salad. Sliced, roasted beets also add nutrients and color variety to a vegetable platter.

Recipes

Plant-Based, Honey Roasted Beet & Apricot ‘Burgers’

Photo credit Veronica Hinke

Apricot Spread

1 8-oz container plant-based cream cheese,
   softened

½ cup apricot jam or jelly

3 Tbsp plant-based mayonnaise

¼ tsp pink Himalayan sea salt

½ tsp freshly ground black pepper

1 pinch paprika

In a food processor, blend all of the ingredients together until thoroughly combined.

Place in the refrigerator for at least 16-24 hours, so that the flavors can blend.

To assemble the sandwiches, use a butter knife to smear the apricot spread on the top of a toasted bun bottom. Place 2 large leaves of lettuce or beet greens tossed in olive oil and vinegar on top of the spread. Place 2 roasted beet slices on top of the greens and cover with the top of the bun.

Honey Roasted Beets

2 medium beets, peeled and sliced into ¼-inch slices

1 Tbsp extra-virgin olive oil (EVOO)

¼ tsp sea salt

1 Tbsp honey

¼ tsp freshly ground multi-color peppercorns

Preheat the oven to 400° F.

In a large mixing bowl, gently toss the beets in the EVOO, honey,
salt and pepper.

Arrange the beet slices on a parchment paper-lined baking sheet.

Place the beets in the oven until they are tender, about 40-45 minutes.

Remove the beets from the oven and set the tray on the counter to cool.

Roasted Beet Hummus

Photo credit Veronica Hinke

 Yield: 12 servings

1 medium beet, cut into 1-inch pieces

2 Tbsp extra-virgin olive oil (EVOO) for roasting
   the beet, plus ½ cup for making the hummus

1 15-oz can chickpeas, drained and rinsed

Juice of 2 large lemons

3 Tbsp tahini

¼ tsp pink Himalayan sea salt

¼ tsp freshly ground multi-colored
   peppercorns

2 garlic cloves, minced

1 cup curly, fresh parsley tips,
   for garnish

Preheat the oven to 400° F.

In a small bowl, toss the beet cubes in 2 Tbsp EVOO. Arrange the beet cubes on a parchment paper-lined baking sheet. Place the beets in the oven and roast until tender, about 20 minutes. 

Remove the beets from the oven and set the tray on the counter to cool. When the beet cubes are cool, place them in the food processor with the chickpeas, lemon juice, tahini, EVOO, salt, pepper and garlic. Pulse until smooth, adding more olive oil to reach desired consistency.

Serve in a cocktail glass or a pretty bowl made of clear glass to show the colorful hummus. Garnish with a light sprinkle of fresh parsley. Serve with bite-size pieces of toasted naan or brioche. 

Veronica Hinke is an author, speaker, journalist, coach and expert on early 20th-century drinking, dining and style. She is the author of The Last Night on the Titanic; Titanic: The Official Cookbook; and Harry Potter: Afternoon Tea Magic. Learn more at VeronicaHinke.com.