Beet Recipes: From Roots to Greens

Written By Jackie Bova

Get the most out of your beets!

Not only do beets provide great nutrients for pregnancy and postpartum, there are so many options for how you can prepare them.

Packed with important nutrients, beets are a great food for pregnancy and postpartum. These recipe ideas will inspire you to get creative with beets — from root to greens.

The Background on Beets

With their bright colored roots and big floppy leaves, these funny looking vegetables are an often under-appreciated food for your health. Beets come in a variety of bright shades, from red to yellow to striped. These bright colors are indicators of the different health benefits and antioxidants they provide.

Beets are rich in nutrients that are key for every stage of pregnancy and postpartum. In the first trimester, the folate and vitamins C and A found in both the beet root and the greens are important to baby’s development and your immune system. As you enter the second trimester, the iron in beets is needed to support your growing blood volume. The iron is also key for rebuilding your blood supply in the postpartum period after birth. Beet greens provide you with the calcium needed to support baby’s skeletal development in the third trimester and to support your own bone health while breastfeeding postpartum.

Beet Root

Beet root—the meaty bulb at the bottom of the stems—is the part of the beet that grows underground. The roots are rich in folate, fiber, vitamin C, and iron. The roots have a bit of an earthly flavor and a slight sweetness when cooked. There are many ways to prepare beet roots: roasted, steamed, grilled, or even just buy them canned.

Beet Greens

We have all heard of the benefits of spinach and kale, but beet greens are another dark leafy green that deserves some attention. Beet greens—the top leafy parts—are rich in calcium, iron, folate, and vitamins A, C, and K. Beet roots are often sold with the stems and leaves cut off, but to get even more nutrients (and to make two dishes out of one veggie!) look for beets with the greens still attached.

Beet Root Recipes

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Beet Root Hummus

This colorful version of hummus is great for dipping with crackers, spreading on pita, or topping roasted veggies or meat.

  • Roast and peel 2 beet roots (or use a can of beets if you need to save time)

  • In a blender, combine:

    • Roasted beets

    • 1 cup cooked chickpeas (or 1 can chickpeas, drained)

    • Juice of 1 lemon

    • 3 cloves garlic

    • 1/2 cup tahini

    • 1/2 olive oil

    • Salt + pepper to taste

Beet & Tomato Salad

This salad is a bright side dish for the summer.

  • Peel and cut 3 beet roots into bite-sized chunk. Roast on 400 for 45-50 minutes, until they are starting to caramelize

  • Once the beets are cooked, allow them to cool for 5-10 minutes as you prepare the rest of the salad

  • In a bowl, mix together:

    • 1-2 cups of cherry tomatoes, cut in half

    • the roasted beets (should be about proportional to the amount of tomatoes)

    • 1/2 cup fresh basil, chopped

    • 1/2 cup feta cheese, crumbled

  • Top with a drizzle of balsamic vinegar and salt + pepper to taste

Beet Green Recipes

Beet Green Chimmichurri Sauce

I am a huge fan of chimmichurri sauce. I make a batch almost every week to put on top of meat, veggies, eggs, rice, you name it! While traditional chimmichurri combines cilantro and parsley, this twist on the sauce gives you all those great nutrient benefits of beet greens.

Simply combine the following ingredients in a blender:

  • 1 cup been greens (leaves only, removed from the stems)

  • 1 cup cilantro

  • 2 cloves garlic

  • 1 small shallot, chopped

  • Juice of 1 lime

  • 1/2 cup olive oil

  • Salt + pepper to taste

Sautéed Beet Greens

Simple, but reliable!

  • Cut the greens off of the beets, discarding the stems

  • Heat 1 tbsp avocado oil, butter, or ghee in a pan over medium heat and add:

    • Beet greens

    • 2 cloves garlic, minced

    • Salt + pepper

  • Sauté until tender, about 10-15 minutes

Jackie Bova