Beets burst onto the scene a number of years ago and they’re not going away anytime soon. The good news is the root veggie has a delicious, naturally sweet flavor and is loaded with nutrition. One 2-inch beet contains 35 calories, 2 grams of fiber, and loads of important nutrients. The bad news is most preparations at restaurants are pretty much the same, so you’ll need to get into the kitchen to taste some more variety. These five recipes will turn you into a beet believer.
1. Sweet Potato and Beet Hash
Breakfast can be a bore when you make the same thing morning after morning. Introduce some new flavors to your regular routine with this vibrant red and orange hash from The Kitchen Paper. Loaded with sweet potatoes and beets, this breakfast skillet is brimming with good-for-you nutrients. Don’t worry about including a little bit of bacon because you need the added fat to cook the veggies and it’ll help you better absorb certain vitamins.
This might be the perfect breakfast to eat if you have a tough workout scheduled later in the day. A 2012 study found participants performed better in treadmill time trials after consuming baked beets 75 minutes prior to the run. Participants also ranked their perceived effort as lower during the trial following beet consumption.
- 4 slices of bacon, chopped
- ½ small onion, diced
- 3 large beets, scrubbed and cut into cubes
- 1 large sweet potato, scrubbed and cut into cubes
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon crushed red pepper flakes
- 3 to 4 eggs
- 2 green onions, chopped
Directions: Heat a large cast-iron skillet over medium-low heat. Add bacon pieces and cook until bacon is fully cooked, but not yet crisp. Remove bacon from skillet and set aside.
Add onions to bacon grease in the skillet and cook, stirring, for 2 minutes. Add the beets and cook, stirring, for 5 to 7 minutes. Stir in the sweet potatoes and continue to cook, stirring very occasionally, for 15 to 20 minutes, or until veggies are browned and fully cooked.
Stir in salt, pepper, red pepper flakes, and bacon pieces. Use a spoon to create an indentation in vegetable mixture for each egg. Add an egg to each indentation, cover pan with a lid, and cook until whites are set, but yolks remain runny, about 5 minutes. Remove from heat, sprinkle with green onions, and serve.