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Fresh Beets Five Ways

Elle Penner, MPH, RD
by Elle Penner, MPH, RD
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Fresh Beets Five Ways

Beau Gustafson & Oxmoor House | Cooking Light

As a child I remember my parents loving beets–the canned kind in particular. Personally I never liked them–that is until a few years ago when I tried them again with goat cheese. Ah, cheese–it really does make everything better, doesn’t it?

Not only are they great paired with cheese, beets excellent source of folate, rich in fiber, potassium and Vitamin C, and a good source of iron. Their pigments, called betalains, have also been shown to have strong antioxidant and anti-inflammatory properties.

Raw and boiled beets are typically more nutrient-dense than canned, but lets be honest–preparing fresh beets is intimidating! I know because I myself, have only ever purchased the pre-cooked kind. I was perusing Cooking Light earlier this week looking for beet recipes to share with you and stumbled on these tips for preparing fresh beets. Apparently wearing disposable gloves makes things much easier, and less pink.

Beets are nutritional powerhouses and they love the cool weather of spring and fall, so I’ve decided to give the fresh ones a go this weekend. This Roasted Beet Pizza in particular is calling my name.

NEW2010 Cooking Light LOGOIngredients

1 (4-ounce) golden beet
1 teaspoon olive oil
1 (10-inch) Basic Pizza Dough
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup vertically sliced shallots
1/4 teaspoon kosher salt
1 teaspoon honey


1. Preheat oven to 450°F.

2. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450°F for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.

3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.

4. Increase oven temperature to 500°F. Preheat pizza stone 30 minutes before baking pizza.

5. Gently brush oil over Basic Pizza Dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.

6. Bake at 500°F for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges. 

While you have your disposable gloves on–make two different kinds of pizza, pair it with one of these yummy beet salads or turn leftovers into some sliders!

Beet Salad Pizza

Roasted Beet Citrus Salad (also pictured)

Farro Salad with Roasted Beets and Watercress Poppy Seed Dressing

Beet & Brown Rice Sliders

Need a little more incentive to try one of these recipes? We’ve added all five of them to the MyFitnessPal food database! Just search using Cooking Light and the recipe name and it will magically appear for you to easily log.

Healthy Tip: Canned and jarred beets oftentimes contain added sugar, salt and preservatives. If you’re tight on time, look for “steamed and peeled” beets in the refrigerated aisle of the produce section. They’re a healthier, no-fuss option since they’re vacuumed-packed and contain only one ingredient–beets!

For more beet news and recipes, check out these links from our friends at Cooking Light:

What tips or tricks do you have for preparing fresh beets? 

About the Author

Elle Penner, MPH, RD
Elle Penner, MPH, RD

Elle is a nutrition and wellness writer, recipe developer, blogger and nutrition consultant whose favorite things include her camera, carbs and quality time with her toddler. For more from this busy mama, check out Elle’s lifestyle blog or connect with her on Instagram, Pinterest and Facebook.


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