Easy Beet Recipes

October 7, 2025

Collage of pictures using beets in recipes

Ginger Beet Juice

Recipe adapted from EatingWell

Prep Time: 15 minutes

Yields: 2 Servings

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

medium orange, peeled and quartered

3 kale leaves*

1 medium apple, cut into wedges*

1 medium carrot, peeled*

1 large beet, peeled and cut into wedges*

1 (1-inch) piece peeled fresh ginger*

Ice cubes (optional)

Directions:

Place all of the ingredients into a juicer following the directions for your specific juicer. If you don’t have a juicer, blend all of the ingredients, then use a fine-mesh strainer to strain the juice after blending.

Roasted Beet Hummus

Recipe adapted from EatingWell

Prep Time: 10 minutes

Yields: 10 Servings

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

1 (15 ounce) can no-salt-added chickpeas, rinsed

8 ounces roasted beets, coarsely chopped and patted dry*

¼ cup tahini

¼ cup extra-virgin olive oil

¼ cup lemon juice

1 clove garlic*

1 teaspoon ground cumin

½ teaspoon salt

Directions:

Combine chickpeas, beets, tahini, oil, lemon juice, garlic, cumin and salt in a food processor. Puree until very smooth, 2 to 3 minutes. Serve with veggie chips, pita chips or crudités (found at the market).

Pickled Beet, Arugula & Herbed Goat Cheese Sandwich

Recipe adapted from EatingWell

Prep Time: 10 minutes

Yields: 1 Servings

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

2 ounces goat cheese, softened*

1 tablespoon snipped chives*

1 tablespoon chopped fresh dill*

1 teaspoon extra-virgin olive oil

Pinch of salt

Ground pepper to taste

2 slices your favorite bread from the market, lightly toasted*

1 tablespoon chopped walnuts, toasted (optional)

2 ounces sliced pickled beets or roasted beets*

1 cup arugula*

Directions:

Mash 2 ounces goat cheese, 1 tablespoon chives, 1 tablespoon dill, 1 teaspoon oil, pinch salt and pepper together in a small bowl. Spread the goat cheese mixture on one side of each toast slice. Sprinkle 1 tablespoon walnuts over 1 slice then layer on 2 ounces beets and 1 cup arugula. Top with the second slice of toast, cheese-side down, and cut the sandwich in half.

Optional: add slices of avocado to the mix

This week’s article: The Beet: A Rooted Favorite of the Fall Season