Tag Archives: Beets

Beet Salad


Prep time …. 5 MINUTES

Serves 4 as a side dish

This is such an insanely pretty colored dish. I always serve it either with meatballs or steak for some reason. I think it just goes really well with meat I guess.

I always try to save some for lunch the next day but I rarely succeed. You’ll see for yourself.

The great thing is that you use the vacuum packed beets, so it takes 5 minutes to make, how great is that? Ok, here we go….set the timer.



  • 1 lb. pack vacuum packed cooked beets
  • 1/4 C. greek yoghurt
  • 1 tbsp honey
  • salt and pepper
  • 1 tbsp. chopped parsley
  • 1 tbsp. chopped dill
  • 4 spring onions, sliced into fine rings (reserve some for decorating)
  • 2 tbsp pickle juice


Open and drain the beets. Cut in slices or chunks. Put in a bowl.

Add the remaining ingredients. Toss. Sprinkle over the remaining spring onions. Serve.


Myra Xo


Beet Root Risotto


Serves 4

If you’re in the mood for some sensational color on your plate, I think Beet root Risotto is the way to go. For me, it just doesn’t get prettier than this.

This one is not as heavy as some Risottos since there is no cheese or butter in the rice but just on top.

The Beet gives the Risotto a certain earthy sweetness that I have balanced with Gorgonzola.

When the Gorgonzola melts it emulsifies with the rice creating a sweet and salty creaminess. I haven’t added any extra butter, because the fat in the cheese is enough for me, but you can add some at the end if you like.

*Vegan option below.


1 Large Beet, peeled and grated (use gloves)

1 1/2 C. Arborio rice

1 tbsp. olive oil

1 small red onion, peeled and diced fine

1 garlic clove, peeled and grated

1 tsp. Himalayan salt

1/2 C. dry white wine

4 C. organic Chicken or Vegetable stock

1 tsp. Fresh Thyme leafs, removed from stalks

2 Sage leafs, crumbled up (if dried) or very thinly sliced, Chiffonade.

7 oz. Gorgonzola to put on top.

*For Vegan version substitute for some Soy Yoghurt and chopped Pistachios.


Heat 1 tbsp. of olive oil in a large pot. Glaze the onion for five minutes before adding the garlic. Now add the rice and salt, stir for a minute or so. Add the herbs and the white wine. Stir constantly throughout the entire procedure. It will take approximately 20 – 25 minutes. But the stirring is was creates the creaminess of the Risotto.

Now add one cup of the beetroot. Reserve the remainder for decoration.

Keep on stirring. Adding half a cup of stock as you go. Let all the liquid evaporate each time before adding more stock.


When the rice is al dente. Turn off the heat, add a bit more stock to keep it moist. Serve straight away, with a heaped spoonful of raw beet and Gorgonzola. Or Pistachios and some Soy Yoghurt for Vegans.

NOTE: If you don’t like Blue cheese you can substitute it with a good Parmigiano.