Unbeetable Holiday Recipes

Roasted Beet Hummus

Not only is this recipe absolutely delicious, it can add an amazing pop of color and nutrition to the appetizer table. In addition to the health benefits of beets, the tahini and olive oil offer healthy fats, while the chickpeas (aka garbanzo beans) are a good source of fiber.

Plus, this recipe is super simple. Since it keeps for up to 5 days in the refrigerator, you can prep it days ahead of time to alleviate some of that holiday stress. While I paired the hummus with pita chips, it goes equally well with assorted veggies, such as carrot and celery sticks. An added bonus - if you mash the beets by hand, it can count as your workout for the day (just kidding!).

Ingredients: 1 medium beet 1 can chickpeas, drained and rinsed 3 cloves garlic 3 tablespoons tahini 3 tablespoons olive oil 2 tablespoons lime juice  ½ teaspoon salt ¼ teaspoon black pepper Instructions: Preheat oven to 375 degrees. Wrap the beet in foil with skin still on. Bake for 30-40 minutes, or until the beet can easily be pierced with a fork. Be sure the beet is cool before peeling and chopping. Place chopped beets and chickpeas in a food processor or blender and pulse until slightly combined, about 15 seconds. Add the garlic, tahini, olive oil, lime juice, and seasonings. Process/blend until the hummus is fully combined in a creamy.

Pro Tips:

• Run beets under cold water or dunk in an ice bath to speed up the cooling process
• Alternatively, cook and refrigerate the beets a day in advance, or use store bought, prepared beets.

Chopped Beet Salad

Chopped beets are an excellent addition to any holiday meal. In this recipe, roasted beets and an orange vinaigrette make for a sweet, but nutrient-dense duo.  If you’re a true beet lover, this dish can act as a stand-alone side. If you’re feeling conservative, try it as a salad topper!

Ingredients: 2 medium beets, roasted, approximately 1 cup chopped 1 orange, juiced, approximately ¼ cup 1 tablespoon white balsamic vinegar 1 tablespoons extra-virgin olive oil 1 teaspoon honey 1 pinch of salt & pepper, or more to taste 2 tablespoons fresh mint leaves, thinly sliced 2 tablespoons unsalted pistachios, crushed or chopped Instructions: Combine orange juice, vinegar, honey, salt, pepper, and olive oil. Whisk until well combined. Drizzle the vinaigrette over beets and toss until covered. Top the mixture with pistachios and mint.

Red Velvet Hot Chocolate

For dessert, try this eye-catching twist on a holiday classic (and sneak in an extra dose of veggies in the process)! As a chocolate fanatic, I was a bit skeptical on this one. As it turns out, this is my new go-to for a cold weather treat. Who would have thought that beets and chocolate would work so well together?

Ingredients: 2 cups milk (feel free to substitute cow’s milk with dairy-free alternatives) ½ medium beet cooked and grated, approximately ¼ cup packed 3 tablespoons cocoa powder 3-6 pitted dates, chopped (adjust to desired sweetness) ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon whipped cream, chocolate, and coconut flakes for topping (optional) Instructions: Blend milk, grated beet, cocoa powder, dates, vanilla, and cinnamon in a high-speed blender until completely smooth Warm mixture in a small sauce pan over low-medium heat, whisking frequently Once warm, remove from heat and pour into 2 cups. Top with whipped cream, chocolate, and coconut flakes if desired.