Ingredients:
4 beets, peeled and cut into ¾-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves (Optional)
1 pinch sea salt, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Toss together beets, olive oil, and thyme in a large bowl until beets are well coated.
Spread evenly onto the prepared baking sheet. Sprinkle with sea salt.
Roast in the preheated oven until beets are tender, 10 to 20 minutes. A fork inserted into the center of a beet cube should come out easily.

https://www.allrecipes.com/recipe/218185/tasty-roasted-beets/​

Ingredients:
3 beets peeled & diced (about 3 cups)*
1 Tablespoon olive oil
½ teaspoon sea salt
1 Tablespoon balsamic vinegar
1 Tablespoon honey or pure maple syrup 

Directions:

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

​https://joyfoodsunshine.com/roasted-beets/#wprm-recipe-container-15748

Ingredients:
1 small or 1/2 large, cooked beet
1 c frozen blueberries
1 frozen banana
1 c unsweetened almond milk or milk of choice
2 Tbsp unsweetened cocoa powder
1 heaping Tbsp peanut butter

Directions:
To cook the beet: cut unpeeled beet into quarters.  Place in a steamer basket/small pot and fill with just enough water to reach the bottom of the basket.  Cover and bring the water to a boil.  Reduce the heat to low and simmer 20-25 min. Cool, peel, and store in fridge for up to 5 days. 

Blend all ingredients in blender until smooth.  Enjoy!

Ingredients:
6 medium multicolored carrots (about 10 oz) peeled
4 small golden beets (about 8 oz) peeled 
1 fuji or flavor of choice apple
1/2 c full fat greek yogurt
1/4 c mayonnaise
2 Tbsp apple cider vinegar
2 tsp honey
3/4 tsp whole caraway seeds
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
5 leaves kale, thick stems removed, thinly sliced crosswise

Directions:
Using the coarse grater/largest holes grate carrots, beets and apple into a large bowl.

Whisk yogurt, mayo, vinegar, honey, seeds, salt and pepper in med bowl.

Add yogurt mixture to carrot mixture and add kale.  Toss to combine.  Season with salt and pepper.  Cover and chill until ready to serve.  This can be done ahead up to 8 hours.

This compliments pork quite well. 

www.epicurious.com

Ingredients:
1—14.5 oz can chickpeas (drained, rinsed, patted dry)
1/2 c boiled beets
1/4 c plain whole-milk yogurt
Juice of ½ a lemon
1 Tbsp tahini (sesame seed paste)
1/4 tsp salt
 
Directions:
1) Place all ingredients into a blender and puree until very smooth.
2) Spread onto toast, bread, or crackers.  You can also serve it as a dip with veggies.
3) Store in an airtight container in the fridge for up to 5 days.
 
Source: https://www.yummytoddlerfood.com/beet-and-yogurt-spread/

INGREDIENTS
3 large beets
1 tbsp. olive oil
Salt and ground black pepper to taste
1 bunch fresh kale, cut into bite-sized pieces
1/2 cup chopped cashews
1/4 cup dried cherries
2 tbsp. golden raisins
1/2 cup apple cider
1/2 lemon, juiced
1 tbsp. apple cider vinegar
2 tbsp. olive oil, or more to taste
 
DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
 
Trim roots and stems from beets.  Coat beets with 1 tablespoon olive oil and sprinkle with salt and  black pepper.  Place beets onto prepared baking sheet.
 
Roast beets for 30 minutes; turn beets over and continue roasting until tender, 30 minutes to 1 hour more.  Let beets cool.  Peel skins from beets and cut into 1-inch cubes.  Toss cooked beets with kale, cashews, dried cherries and golden raisins in a large salad bowl.
 
Whisk apple cider, lemon juice, Dijon mustard, garlic, and cider vinegar in a bowl.  Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly, until dressing is combined.  Pour dressing over salad and toss to coat.  Refrigerate at least 1 hour for flavors to blend before serving.