Eat Beets! Here’s How

Hello Everyone!

Here’s a bonus recipe for something that most people really don’t eat.

Why do so few people eat beets? Is it because of the blood-red mess one gets in a kitchen when slicing beets? Is it the slightly earthy taste of a raw beet? Perhaps we simply don’t know what to do with them?

Whatever the reason, beets are one of the least appreciated healthy foods available. In today’s post, we’ll share two simple beet recipes. But first, a little motivation. Beets are a great low-calorie source of nutrients and phytochemicals, packaged in a cheap and beautiful root. They contain vitamins A, B, and C, potassium, magnesium, fiber, phosphorus, iron, beta-carotene, beta-cyanine, and folic acid. The bold crimson color of beet flesh is derived from betalain pigments. It is so bright and durable that it is used used as a natural food coloring in many other foods. The color is so dominant that you may notice a reddish tinge to your urine the day after eating beets.   The beet itself is a root, and its leaves are known as mangold – also very nutritious. When shopping, choose fresh beets in the produce section of your grocery store. Select the ones that are about the size of a tennis ball. They should be firm. Sometimes they come with the stems and leaves attached.

Recipe #1 : Beet Carpaccio Instead of thinly slices of beef, you’ll slice a fresh young beet instead. Ingredients:

  1. 2 fresh beets, small

  2. 2 tbsp olive oil

  3. 2 tbsp vinegar

  4. salt and pepper to taste

  5. Instructions:

  6. Wash beets thoroughly, slice of the top and bottom ends, then peel from top to bottom.

  7. Mix olive oil, vinegar, salt and pepper in a bowl to create a “marinade”

  8. Use a chef’s knife to slice the thinnest possible slices of beet that you can. (pro trick: use a cheap vegetable peeler such as this one instead).

  9. Place the slices in the marinade and mix, careful not to tear them up.

  10. Place in the refrigerator for an hour or two to let the flavors mix.

  11. Serve chilled as an appetizer.

Recipe #2: Beet Salad Ingredients:

  1. 4 fresh beets, medium, unpeeled.

  2. 1/4 cup lemon juice, freshly squeezed

  3. 1 garlic clove, finely chopped

  4. 2 tsp parsley, chopped (preferably fresh)

  5. 2 tbsp olive oil

  6. 1 tbsp vinegar

  7. salt and pepper to taste

  8. You will also need aluminum foil Instructions:

  9. Preheat oven to High.

  10. Wash beets thoroughly, slice off the bottom of each beet.

  11. For each beet: place beet on a square piece of oil and drizzle a bit of olive oil on it. cover beet completely with foil.

  12. Roast the beets in the oven for 60-90 minutes, until you can easily pierce a beet with a knife all the way to its center.

  13. Mix garlic, parsley, lemon juice, olive oil, vinegar,  salt and pepper in a bowl to create a “marinade”.

  14. When the beets are done, carefully remove the tin foil and let them cool down.

  15. Peel the beets.

  16. Cut the beets into 1/4 inch slices and then again into cubes.

  17. Toss into the marinade and mix.

  18. Let stand for a few minutes and serve.

Please share your beet recipes with us!



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