Roasted Beets With Feta Cheese And Basil


  • 3 medium sized fresh beets

  • 2 tablespoons fresh basil, cut into thin strips

  • 1/4 cup feta cheese, crumbled

  • 3 tablespoons balsamic vinegar, divided

  • 3 tablespoons extra virgin olive oil, divided

  • Salt and pepper, to taste


  1. Preheat oven to 350F

  2. Scrub beets well and dry, then coat each with a little olive oil.  Place in an ovenproof pan, cover with foil and roast for 40-45 minutes, or until the beets are tender (a knife should easily go into the beets).

  3. Remove the beets from the oven and set aside until they are cool enough to handle.

  4. Remove the skin from the cooled beets and cut into bite sized pieces.  Place the cut beets back in the pan and toss with 2 tablespoons each of balsamic vinegar and olive oil.  Roast for an additional 10 minutes.

  5. Place the cooked beets in a large bowl.  Add the basil with the remaining 1 tablespoon each of balsamic and olive oil and mix well.  Add feta cheese and toss gently, then season to taste with salt and pepper.  Serve immediately or cover and chill in the refrigerator until ready to use.

Tomato-Beet Salad


  • 1 pound scrubbed small beets

  • 2 pounds tomatoes, preferably heirloom

  • 1 pint cherry tomatoes

  • 1/4 cup crumbled feta

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup extra-virgin olive oil

  • Salt and pepper


  1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice.

  2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.

  3. Top with feta, cilantro, and olive oil; season with salt and pepper.

Turkey Zucchini Sliders with Beet Tzatziki


  • 1 small red or golden beet, trimmed, peeled and grated

  • 1 cup plain Greek yogurt (not nonfat), divided

  • 1½ tsp minced garlic, divided

  • 1 tsp dried dill

  • 1/2 tsp fresh ground black pepper, divided

  • 1 lb lean ground turkey

  • 1/2 small yellow or white onion, grated (1/3 cup grated)

  • 1/2 small zucchini, trimmed and grated (1/2 cup grated)

  • 1 tsp dried oregano

  • 1/4 tsp sea salt

  • Olive oil cooking spray

  • 8 whole-grain slider buns, toasted


  1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

  2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

  3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Beet Risotto


  • 4 cups low-sodium chicken or vegetable broth

  • 3 medium beets (about 1 pound)

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 1/2 teaspoons kosher salt, divided

  • 1 1/4 teaspoons freshly ground black pepper, divided

  • 1 1/2 cups arborio or carnaroli rice

  • 4 teaspoons white wine or Champagne vinegar, divided, plus more

  • 3 tablespoons heavy cream

  • 4 tablespoons coarsely chopped parsley, divided

  • 2 ounces fresh goat cheese, crumbled (optional)


  1. Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.

  2. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.

  3. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.

  4. Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

  5. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.


Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds


  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed

  • ¼ cup olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon red wine vinegar

  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)


  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.

  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.