Russian Monday: Vinaigrette – Root Vegetable Salad.

Roasted beet and citrus salad with mustard vinaigrette

This colorful lentil farm share skillet is a delicious way to eat your veggies.

Sautéed Beet Greens and Swiss Chard.

Beets roasted with balsamic, cumin and olive oil.

This creamy beet soup is decadent tasting but doesn’t actually use cream.

Citrus Beet Salad – Light and Bright!

The best veggie burgers ever. Period.

Roasted Beet & Lentil Hummus. Delicious, nutritious and pink! (vegan & gluten free)

A refreshing, bright, summer soup that’s perfect for those hot summer days and you can’t bear to turn on the oven.

Red Velvet Smoothie — you’d never know this is healthy!!

The secret to learning to like beets.

Beet Pesto Pasta. Bright and delicious. Easy to make, impress your family. (in Spanish)

Red Velvet Beets- Southern Queen of Vegan Cuisine 32/328.

Sweet potato and beets chips with garlic rosemary salt. Delicious with a tad less guilt.

A terrine of golden beets, red beets and goat cheese, garnished with pistachios, basil leaves and sage flowers.

A colorful spring meal: herbed and crispy chickpea fritters with a lemony beet tzatziki on the side

‘Cool as a Cucumber’ Beet Juice- a refreshing juice full of age-defying antioxidants that you can make in your blender.

Chocolate beetroot smoothie – a superfood smoothie with tons of antioxidants, vitamins and minerals!

This beet salad is inspired on one from the book Plenty. With grape fruit and feta. (in Spanish and English)

Roasted beets paired with orange on top of a bed of spinach with feta and walnuts.

These crostinis layer beets, arugula, goat cheese, and honey on a crunchy little toast.