Beet It: Four simple ways to use this bright root vegetable

Beet roots recently rose to fame for their ability to aid in athletic performance, reducing inflammation, increasing blood flow and packing plenty of essential nutrients per pound. However, they are also just plain tasty and very versatile. For example, try the following recipes for appetizers, main dishes, hearty salads and sides.


Beet Tartare


  • 1 Avocado
  • 1 teaspoon lemon juice
  • To taste salt and pepper
  • 4 cups beets, cooked, diced
  • 1 green apple
  • 1/2 cup goat cheese
  • 4 tablespoons hazelnuts, toasted
  • Springs micro basil


  1. In a food processor, blend the avocado with the lemon juice, salt and pepper until smooth.
  2. In a small bowl, mix the avocado cream with the diced beets and apple. In the clean food processor, blend the goat cheese until whipped.
  3. Plate the beets using a small glass, and top with a dollop of goat cheese, hazelnuts and micro basil.

Beet, Persimmon and Arugula Salad


  • 4 persimmons
  • 4 beets
  • 1 teaspoon avocado oil
  • 4 cups arugula
  • 1/4 cup balsamic vinaigrette
  • 1/2 red onion, thinly sliced
  • 1/3 cup goat or feta cheese


  1. Heat the oven to 425 degrees F. Halve the persimmons and beets, drizzle with the oil and wrap in tinfoil.
  2. Roast for 45 to 60 minutes, or until tender. Cool, peel off the skins and quarter.
  3. In a large mixing bowl, mix the arugula with the balsamic vinaigrette, onion and cheese. Plate with a handful of salad and sliced beets and persimmons.

Beet Muhammara


  • 1 1/2 cups walnuts, toasted
  • 3 cups raw beets, cubed
  • 1 clove garlic, peeled
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons lemon juice
  • 2 teaspoons red pepper flakes
  • 2 tablespoons pomegranate molasses
  • 1/2 cup olive oil
  • To taste salt and pepper


  1. In a food processor, puree all the ingredients except the oil. Once smooth, drizzle the oil into the mixture and continue to blend.
  2. Season with salt and pepper. Chill for a few hours and serve with pita bread and sliced vegetables or chips.

“Don’t Discard the Greens” Sauté


  • 1 teaspoon avocado oil
  • 2 cloves garlic, thinly sliced
  • 2 cups beet greens, chopped
  • 1 teaspoon lemon juice
  • To taste red pepper flakes
  • To taste salt and pepper


  1. In a large sauté pan over medium-high, heat the oil and garlic.
  2. Add the greens and sauté for 7 to 10 minutes, or until slightly wilted. Add the remaining ingredients and toss. Serve hot.

More Reflections

Continue reading Reflections and don’t forget to check back
every two weeks for more articles.

Bellevue Club


  • M-F:
  • SA:
  • SU:
  • 5 A.M. – 11 P.M.
  • 6 A.M. – 11 P.M.
  • 6 A.M. – 9 P.M.
11200 Southeast Sixth Street,
Bellevue, WA 98004