Ruby Beet Slaw Servings: 4 1 c cooked beets cut into matchsticks 1 c grated carrots 1 c sliced red cabbage 2 Tbsp apple cider vinegar 1 Tbsp honey 1 Tbsp poppy seeds 1 tsp vegetable oil

  1. STIR together beets, carrots, red cabbage, vinegar, honey, poppy seeds, and vegetable oil.2. SEASON to taste. NUTRITION (per serving) 78 cal, 2 g pro, 14 g carb, 2 g fiber, 2.5 g fat, 0 g sat fat, 54 mg sodium    Beet Hummus Servings: 4 1 can (15.5 oz) chickpeas 2 medium chopped cooked beets 2 Tbsp fresh lemon juice 1½ Tbsp tahini 1½ Tbsp extra virgin olive oil 1 tsp chopped garlic
  2. RINSE and drain chickpeas.2. ADD to food processor with beets, lemon juice, tahini, olive oil, and garlic. Puree until smooth. Season to taste. (Makes 2 cups.)3. SERVE with sweet potato chips. NUTRITION (per serving; hummus only) 193 cal, 6 g pro, 24 g carb, 5 g fiber, 9 g fat, 1 g sat fat, 123 mg sodium  MORE: Easy Hummus Guacamole   Roasted Beets And Sautéed Beet Greens Servings: 4 1 bunch medium beets with tops 2 tsp minced garlic 1 Tbsp oil 2 Tbsp pistachios and goat cheese 2 Tbsp goat cheese Drizzle balsamic vinegar
  3. TRIM beets with tops to 1". Wash and chop greens and stems.2. SCRUB beets and wrap tightly in heavy-duty foil. Roast in a 400°F oven until tender, 50 minutes. Cool, peel, and cut into wedges.3. SAUTE greens, stems, and garlic in oil in skillet over medium heat until tender, 6 minutes. Season.4. TOP beets and greens with pistachios and goat cheese. Drizzle with balsamic vinegar. NUTRITION (per serving) 168 cal, 8 g pro, 17 g carb, 7 g fiber, 9 g fat, 3 g sat fat, 355 mg sodium   Cold Beet Soup Servings: 4 4 med diced cooked beets 2 c water 3 Tbsp sour cream 1 Tbsp horseradish 2 tsp fresh dill
  4. BLEND together beets, water, 2 Tbsp sour cream, drained prepared horseradish, and dill. Season to taste. (Makes 3½ cups.)2. POUR into 4 serving bowls and top each with 1 Tbsp sour cream and a dill sprig. NUTRITION (per serving) 59 cal, 1 g pro, 6 g carb, 1 g fiber, 3.5 g fat, 2 g sat fat, 69 mg sodium  MORE: 6 Genius Soup And Bread Pairings For Summer   Pickled Beet And Crab Salad Servings: 4 1 c chopped pickled beets 2 Tbsp chopped scallions ½ lb jumbo lump crabmeat (picked over for shells) 1½ Tbsp fresh lime juice 1½ tsp sesame oil and seasoned rice vinegar 1½ tsp seasoned rice vinegar
  5. STIR together 1 cup chopped pickled beets and 2 Tbsp chopped scallions.2. TOSS (gently) together crabmeat, lime juice, sesame oil, and rice vinegar.3. SPOON crab salad into 4 small glasses and top with beet mixture. NUTRITION (per serving) 104 cal, 13 g pro, 9 g carb, 1 g fiber, 2.5 g fat, 0 g sat fat, 276 mg sodium MORE: 8 Clean Recipes From The Farmers’ Market