Parent/ Family RecipesBeets_APRIL

Strawberry Beet SaladLINK: https://www.aprettylifeinthesuburbs.com/strawberry-beet-salad/

IngredientsRoasted Beets:

5 medium beets splash of vegetable oil

Vinaigrette: 2 tbsp canola oil (vegetable) 1 tbsp balsamic vinegar 1 tsp honey 1/2 tsp dry mustard salt & pepper

Salad: roasted beets 1 cup cubed fresh strawberries 1 green onion (sliced) 1/2 cup crumbled goat or feta cheese

InstructionsRoasted Beets:

1. First roast the beets. To do this, I trim off the tops and bottoms of the beets, then cut them in half and place them in the center of a sheet of tin foil, drizzle them with oil and wrap them up in the foil.

2. Bake at 375 degrees for 1 1/2 hours.

Vinaigrette:1. Combine all of the vinaigrette ingredients, and set aside.

Putting it all together:1. Once the beets have been roasted, remove the beet skins then cut the beets in to small

cubes. 2. Then add the beets, strawberries and onions to a pretty serving bowl. 3. Toss with the vinaigrette. 4. Sprinkle with the crumbled goat cheese and extra fresh ground pepper. 5. Serve right away and enjoy!

Notes*This salad is best enjoyed right away.

Beet Raspberry SmoothieLINK: https://www.cocooncooks.com/blog-en/beet-raspberry-smoothie

INGREDIENTS2 ripe bananas1 cup | 120 gr. raspberries100 gr. raw peeled beetroot2 cups | 500 ml. almond milk (or any plantbased milk)2 medjoul dates, pitted2 tsp flax seeds 

STEP BY STEPStart by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen. 

1. Add all of the ingredients to your blender and blend for a minute or two (depending on how powerful your blender is!) until the smoothie is nice and creamy.

2. Serve and drink straight away.

Colorful Beet Salad with Carrot, Quinoa & SpinachLINK: https://cookieandkate.com/2015/raw-beet-salad-with-carrot-quinoa-spinach/?utm_content=buffer93198&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

IngredientsSalad

½ cup uncooked quinoa, rinsed 1 cup frozen organic edamame ⅓ cup slivered almonds or pepitas (green pumpkin seeds) 1 medium raw beet, peeled 1 medium-to-large carrot (or 1 additional medium beet), peeled 2 cups packed baby spinach or arugula, roughly chopped 1 avocado, cubed

Vinaigrette 3 tablespoons apple cider vinegar 2 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon chopped fresh mint or cilantro 2 tablespoons honey or maple syrup or agave nectar ½ to 1 teaspoon Dijon mustard, to taste ¼ teaspoon salt Freshly ground black pepper, to taste

Instructions1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water

for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

2. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.

3. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

4. To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.

5. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.6. To assemble the salad: In your large serving bowl, combine the toasted

almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.

7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

Beet Pesto Pizza with Kale and Goat CheeseLINK: https://www.theroastedroot.net/beet-pesto-pizza-kale-goat-cheese/

Ingredients 1 lb gluten-free pizza dough 1 cup beet pesto 2 cups kale leaves thinly sliced* 1.5 cups mozzarella cheese grated 2 ounces goat cheese

Instructions1. Prepare the beet pesto and the pizza dough.2. Preheat the oven to 415 degrees F.3. Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to

desired thickness.4. Bake the dough for 5 to 7 minutes with no toppings.5. Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves,

followed by the goat cheese and mozarella. Note: the kale will cook down in the oven.6. Bake pizza for 20 to 25 minutes or to desired crisp.7. Allow pizza to cool 5 minutes before serving.

Flourless ‘Red Velvet’ Beet Mini MuffinsLINK: https://physicalkitchness.com/flourless-red-velvet-beet-mini-muffins/

Author: Physical Kitchness Yield: 20-24 mini muffins

Ingredients 1 cup pureed beets (about 2 cooked beets) 1/2 cup creamy cashew butter 1/2 cup cocoa powder 1/8 cup pure maple syrup 1/2 teaspoon baking powder 1/2 teaspoon vanilla extract 2 large eggs 1/3 cup dairy free or dark chocolate chips

Instructions1. Preheat the oven to 350 degrees2. Peel the beets and cut in half, then boil for 30

minutes or until soft. OR purchase precooked beets and omit the boiling

3. Place the softened beets, cashew butter, cocoa powder, maple syrup, baking powder, and vanilla extract in a food processor or blender and pulse until smooth. Add eggs directly to mixture and blend or pulse for an additional 10 seconds, just until well combined

4. Add the chocolate chips5. Pour roughly one heaping tablespoon of batter into each mold of a greased mini muffin

pan6. Optional: sprinkle additional chocolate chips on top7. Bake 15-20 min or until center is set