The benefits of beets are huge: They help to purify the blood, enhance circulation, and support the kidneys... and that’s just the beginning. Unfortunately, not everyone likes beets. This recipe leans on the inherent sweetness and creaminess of roasted beets, but is balanced with citrus and acai flavors. A delicious and unique healthy treat. Reprinted with permission from Superfood Smoothies  © 2013 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris
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5
Everyone loves a good beet juice, and this Beet Zinger has all of fall's best seasonal ingredients: beets, celery, and kale. 
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4.5
Beet and Goat Cheese Crostini
Beets and goat cheese are the ultimate dream team. These crostini are best fresh out of the oven, so don't bring them to a party unless they can be reheated there. See all crostini recipes. Click here to see Just Beet It.
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4.5
Beet Tomato Sauce
Everyone loves a great tomato sauce with their pasta, but sometimes you need to shake it up. By adding these vinegar-roasted beets, you give some unexpected flavor and texture to the old standby. See all tomato recipes. Click here to see Just Beet It.
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4
Beet Smoothie
As a veteran of several juice cleanses, I’m no stranger to drinking my beets. Not only is this smoothie packed with nutrients, but also it's sweet and easy-to-drink. My raging sweet tooth demands lots of honey, but feel free to cut back — or not include it at all. The hot pink hue means serving the smoothie in an elegant glass is non-negotiable. Click here to see Just Beet It.
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4
Jam packed with flavor, this salad works great as an appetizer or even as a passed small bite during  cocktail hour.
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4
Roasted Balsamic Beets
In my opinion, nature’s bounty of beautiful, nutritious vegetables is completely underrated. And beets are a perfect example of this. They brighten up any meal with their gorgeous, earthy reddish-purple color and are highly nutritious to boot. We eat beets in my house about once a week (our favorite vegetables are kale and broccoli; not a day goes by without those brassicas at our table). So, back to beets. This root vegetable is thought to have nutrients that contain both antioxidant and anti-inflammatory properties. The nutrients in beets are also thought to assist in detoxification. That’s not why we eat beets, though, we just like them. They're delicious and super easy to prepare!
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3.5
Spicy Beet-Green Crostini
When I was a child, the only beets I ever saw were the ones that came from a can. Needless to say, I never liked beets. The odor emanating from the can alone used to make me run out of the kitchen as fast as my legs could move. It’s not until I started growing my own vegetables in my early 20′s that I truly discovered beets. They were very easy to grow and if reseeded a couple of times in the season, I could harvest them from late spring all the way to the first snow. They came in all kinds of colors, and best of all, I could eat the roots as well as feast on their luscious green tops. I became a voracious fan of beets! A quick way to prepare the beet greens is to sauté them with garlic and red pepper flakes (I love adding a bit of spiciness to cooked leafy greens — it’s a marriage made in heaven!). Here, I serve these warm beet-green crostini as an hors d’oeuvre or appetizer. Cooked this way, the greens become incredibly tender and flavorful.
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3.457145
Golden Beets
Here’s a super easy and healthy salad with fresh roasted beets and wheat berries to keep you satisfied. If possible, find beets with the greens intact, usually at farmers markets.
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3.456895
Baked Golden and Red Beets with Anise Vinaigrette
These colorful beets are never more delicious than when prepared simply. Here, they’re baked until perfectly tender and dressed with a delightful anise-flavored vinaigrette. When crushed in a mortar, the anise seeds impart a delicate licorice essence to the beets, making this unfussy salad a tad exotic. Serve this beet duo as a first course or side vegetable or as part of a tapas spread. Either way, they’re as delectable to the palate as they are pleasing to the eye.
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3.333335
Beet and orange is a classic combination, but they can be almost cloyingly sweet together. With a bracing dash of buttermilk, you can enjoy the best of this combination but cut some of the sweetness. Sometimes I sprinkle fresh dill on top, for a different flavor profile. It’s a wonderfully refreshing soup on a hot summer night.
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3
Beet Soup with Ginger
This recipe comes from a damp, cold winter's dinner at Dar Nour — "House of Light" — inside Tanger’s dense, whitewashed Kasbah. In a dining room full of books, intimate photos of the city’s rich literary history, patterned Berber textiles, European antiques, and flickering candles, the silky, scarlet soup was presented in a heavy white tureen. It was smooth and warmingly piquant with ginger and a generous grating of black pepper. Perfect! Away from Tanger and its Mediterranean blues, I have been served very different versions of this soup. On a hot spring night at the edge of the vast palm groves in the southern oasis of Zagora, among dusty, pounded mud-and-straw pisé walls of an ancient house in the medina, the soup came slightly chilled and without the ginger, which allowed the earthy sweetness of the beets to come through stronger. That version tasted as perfect in Zagora as this warm, spicy version did in Tanger. See all beet recipes. Click here to see A Regional Approach to Moroccan Cooking.
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2.5