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Rosemary Beet Chips

Rosemary Beet Chips
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This recipe is for the healthy-eater looking for a crunchy snack alternative to chips. We all love something we can grab-and-go and feel healthy eating. This is it!

  • 3 medium-large beets
  • Olive or canola oil
  • Sea salt and black pepper
  • 2-3 sprigs rosemary, roughly chopped
  1. Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven.
  2. Thinly slice beets with a sharp knife, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
  3. Add the beets to a large mixing bowl.
  4. Drizzle with olive oil and sprinkle on salt, pepper and rosemary. Toss to coat.
  5. Arrange in a single layer on two coated baking trays.
  6. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
  7. Remove from oven. Let cool. Then serve.


Pickled Beets

Pickled Beets
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Serves: 4 servings
Our family loves holidays - aside from getting the chance to spend quality time with each other, we know that the holidays mean Grandma is making beets! Even the non-vegetable lovers get a scoop or two of these to complete their holiday spread.

  • 2-3 large beets
  • ¼ cup cider vinegar
  • ¼ yellow onion
  • 1 Tbsp sugar
  • 1 Tbsp olive oil
  • Salt and pepper
  1. Remove green tops & root bottom from beets. Scrub the beets free of any dirt.
  2. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.
  3. Drain the beets and rinse them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels.
  4. Quarter or slice the beets.
  5. Chop ½ yellow onion into 1 - 2" pieces and add to beets.
  6. Make the vinaigrette by combining the cider vinegar, sugar and olive oil. Whisk ingredients together with a fork.
  7. Adjust to taste. Add salt and pepper to taste.
  8. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.


Power Salad with Beets

Power Salad with Beets
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Serves: 1-2 servings
Beets are the standout flavor in this salad mixture sure to satisfy your hunger and your taste buds. Feel free to add some of your other favorite fruits or veggies you pick up at the farm (apples, red peppers, radishes, onions etc.)

  • 2 hard boiled eggs
  • 1-2 medium sized beets, cooked
  • 1 yellow pepper, chopped
  • 2 handfuls of mixed lettuce, washed and drained
  • Handful of walnuts, halved
  • Salt to taste
  • ⅓ cup greek yogurt
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp horseradish
  • 2 tbsp fresh lemon juice
  1. Mix the greek yogurt, dill, horseradish, and fresh lemon juice to make the dressing.
  2. Boil the eggs.
  3. Place the lettuce on a plate.
  4. Mix the beets and peppers and add to the salad mixture.
  5. Cut the eggs into halves and place on the beets mix with the walnuts.
  6. Top with the dressing and serve immediately.