Turkey Zucchini Sliders with Beet Tzatziki

INGREDIENTS:

• 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

PREPARATION:

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

INGREDIENTS:

• 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)

PREPARATION:

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.

Rainbow Salad with Beet, Kale & Avocado Dressing

INGREDIENTS:

SALAD:

• 2 large red and/or golden beets, peeled

• 2 cups loosely packed finely chopped kale

• 2 tbsp shelled unsalted whole pistachios

• 2 tbsp soft goat cheese, crumbled

• 1 tsp unsalted sunflower seeds

AVOCADO DRESSING:

• 2 cloves garlic

• 1 large avocado, peeled, pitted and chopped

• Juice of 1 lime

• 1 1/2 tbsp extra-virgin olive oil

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp chopped fresh basil leaves, plus additional for garnish

• 2 tsp raw honey

• Pinch each sea salt and ground black pepper

PREPARATION:

1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

3. To a mini food processor or blender, add all dressing ingredients plus 4 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

4. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

Roasted Vegetable & Arugula Salad

INGREDIENTS:

• 1 lb carrots, peeled and diced

• 1 medium yellow onion, diced

• 1 lb beets, peeled and diced

• 1/2 cup brewed black tea

• 1 tbsp raw honey

• 1 tbsp olive oil

• 2 tsp apple cider vinegar

• 1 tsp Dijon mustard

• 1/4 tsp chipotle chile powder

• 1/8 tsp sea salt

• 5 cups arugula

• 2½ oz goat cheese, crumbled

PREPARATION:

1. Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes.

2. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.

Farfalle with Golden Beets, Beet Greens and Pine Nuts

INGREDIENTS:

• 1/3 cup pine nuts

• 4 tablespoons extra-virgin olive oil, divided

• 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)

• 3 garlic cloves, minced

• 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

• 12 ounces farfalle (bow-tie pasta)

• 1/3 cup grated Parmesan cheese plus additional for serving

PREPARATION:

1. Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

2. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

3. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.