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3 min read

This week’s Vegetable Box Feature: Beets –The perfect addition to your Valentine’s Celebration

Did you know?

  • They are high in nitrates to provide us with long-lasting energy for enhanced cardiovascular health
  • They are packed with iron, potassium, calcium and folic acid
  • Great source of plant-based protein & antioxidants
  • High in fibre which helps to support a healthy digestive system
  • You can eat the entire plant, from the tips of its leaves, down to its pointed root
  • In ancient times, the root portion was not used for cooking but instead as a medicine for treating painful disorders, like headaches and toothaches.

Fun Fact:
The biggest beet in the world was grown by a Dutchman. It weighed over 156 lbs!

Where to store them?
If your beets still have the leaves on them trim the stem to 2 inches above the beet. Do not trim the tail. Store beets in a bag in the produce compartment of your fridge for 7-10 days.

Wash leaves and root before use. You will also want to peel the root, however, many recipes suggest doing so after cooking them to make it easier, especially when you roast them. 

How to Use:
Their versatility allows you to enjoy them steamed, fried, pickled, juiced, boiled, slow cooked or even raw (try grating them onto your salad this week).


Beetroot Hummus
Recipe created by: Simple Joy: Lisa Longley
Enjoy with this week’s carrots and cucumbers!


  • 3 small beets, roasted and quartered
  • 15 oz can chick peas, drained
  • 1 garlic clove, minced
  • 3 TBSP lemon juice
  • 3 TBSP tahini 
  • ¼ cup olive oil
  • 1 tsp kosher salt

1. Roast your beets: scrub the beets well. Wrap each beet in foil and roast them on a parchment lined baking sheet at 400 degrees. The time will vary depending on size of beets and your oven. Usually around 45 minutes – 1 hour. You want to be able to poke a fork into them easily. Let them sit wrapped in the foil for 10 minutes before peeling (this will make it easier to peel). Let beet cool before adding to hummus ingredients.

2. In the bowl of your food processor, combine the roasted beets, garlic, & chick peas. Blend until well combined and chopped.

3. Add in the lemon juice, tahini, olive oil, and kosher salt. Blend until smooth and fully combined.

4. You can serve this right away, or you can let it sit in the refrigerator for an hour or more. The flavour deepens when refrigerated.

Super Easy Beet Soup
Recipe created by: Julie Daniluk
Delicious on a cold winter’s day!


  • 4 cups broth (veggie or chicken)
  • 2-3 cups coconut beverage (2%, unsweetened)
  • 2 cups beets, chopped
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 1 cup apple, chopped
  • 1/3 cup apple cider vinegar
  • 2 TBSP ginger, grated
  • 2 cloves garlic, chopped
  • 1 TBSP fresh thyme (or 2 tsp dried thyme)
  • ½ tsp pink rock or grey sea salt

1. Add all ingredients – except the coconut beverage to a large pot.
2. Bring to a boil, then simmer for 10 minutes or until all ingredients are tender.
3. Transfer soup to blender, add coconut beverage and puree until smooth.
4. Serve hot and top with coconut cream & fresh herbs (if desired).

Pickled Beets
Recipe created by: Goodness Me
Enjoy them as a snack or side dish!


  • 6 medium beets (approximately 6-8 cups)
  • ½ medium onion, diced finely
  • 2 cloves garlic, minced
  • ¼ cup red wine vinegar
  • 3 TBSP apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp basil (or 1 TBSP fresh, finely minced)
  • ½ tsp Herbamare
  • dash of cayenne
  • fresh ground black pepper

1. Put the beets in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer, cover, and cook for about an hour, till tender.

2. Let cool, and slip the skins off. Dice the beets into approximately ¾ inch pieces, and place into a large bowl.

3. Add the onions and garlic.

4. Stir the mustard into the vinegar, and add this to the beets along with the remaining ingredients.

5. Season with fresh ground pepper to taste.

You can eat them right away, though the flavour improves and the onion and garlic mellow as they rest in the fridge. Pickled beets will keep in the fridge for 7 to 10 days.

I like making them the day before or in the morning if serving for dinner!

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