This month, our eye is on one veggie in particular - you guessed it. If you can’t beet ‘em, join ‘em! Ok, enough with the bad puns. Let’s get to the good stuff; there are just so many reasons why we love beets. Let’s start with the obvious; they are delicious! This scrumptious purple root veggie is packed full of nutrients, helping aid in digestion, lower blood pressure, prevent cancer and boost brain health…to name a few! They are also extremely versatile in flavor, and can be thrown in to just about any recipe for a health and color boost. And that brings us to our last reason - they are just SO beautiful! Combine this superfood with the health benefits of olive oil, and you’ll be unstoppable this winter (or should we say, “unbeetable”! ). 

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Now that we’ve sold you on the power of beets, here are some of our favorite beet recipes for the cold weather:

1. Roasted beet salad with feta cheese and crushed walnuts.

There’s something about sweet roasted beets with salty, creamy feta cheese that makes us go wild. Can you blame us? This delicious recipe couldn’t be easier; all you have to do is cut up your beets into cubes, toss them in olive oil and a pinch of salt, and throw them in the oven. Once they’ve browned and crisped on the edges, throw these purple cubes of glory in a big bowl with feta cheese, crushed walnuts, sprinkle in some dressing and voila!

Ingredients:
4 raw beets, peeled and cubed
1/4 cup chopped mint leaves
1/4 cup crushed walnuts
3 tablespoons La Española Extra Virgin Olive Oil
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1/4 cup feta
salt & pepper to taste

Directions:
Preheat oven to 400 degrees F. Cut beets in cubes, toss in olive oil, pinch of salt, and place evenly on baking sheet
Bake for about 35 min, until browned and tender on the inside
Whisk together lemon juice, vinegar, EVOO, salt and pepper
Throw all together in a bowl, and mix in feta, walnuts and mint leaves

Original recipe inspired by: Scrambled Chefs

2. Beet baba ganoush

Scoop it up with pita chips or devour out with a spoon - we won’t judge. This smoky roasted beet baba ganoush is creamy, packed with flavor and of course, bursting with nutrients. Not to mention, it couldn’t be easier to make! Whip this beauty up for a party and we promise, it’ll be the talk of the town. Just bake and blend!

Ingredients:
4 raw beets
1 lemon (juiced)
2 tablespoons tahini
2 cloves of garlic
1 onion
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon La Española Extra Virgin Olive Oil

Directions:
Preheat oven to 400 degrees F. Cut up eggplant, beets and onion into cubes. Toss 1 tbsp in olive oil,  and a pinch of salt and pepper.
Bake for 30 min (or until tender)
Blend together baked veggies with garlic clove, lemon juice, tahini, spices and the remaining EVOO (splash more in for a thicker, richer consistency).

Original recipe inspired by: Jackie Newgent

3. Baked Beet Fries

Plain old potatoes are so yesterday. These beet fries are far more beautiful, and obviously, way healthier. They are the perfect healthy side dish to any protein, and will brighten up your plate with a pop of color! Use them as a dipping utensil for some yummy dip (we like it with greek yogurt tzatziki) or just munch on them solo. Just cut, toss in some extra virgin olive oil, bake and enjoy!

Ingredients:
2 red raw beets
2 red golden beets
Sea salt & pepper - to taste
2 tablespoons La Española Extra Virgin Olive Oil
1 squeezed lemon 

Directions:
Preheat oven 425 degrees F. Peel beets and cut into fry-shaped sticks.
Toss in extra virgin olive oil, lemon juice and sprinkle in sea salt.
Bake for 30 min or until crispy on the outside and tender on the inside

Original recipe inspired by: Fork in the road 

4. Beet and Goat Cheese Risotto

And for the grand finale…this decadent, mouthwateringly beautiful beet and goat cheese risotto. Whether it takes the main stage at your next dinner party, or you treat yourself to a meal for one (you deserve it!), you’ll be asking yourself how you’ve survived all these years without it. The beets add a fantastically vibrant purple color and depth of nutty flavor to the risotto, while the goat cheese brings a creamy, savory, cheesy richness. Get out your cameras ‘cause this stunner is about as iG worthy as it gets.

Ingredients:
2 tablespoons La Española Extra Virgin Olive Oil
2 raw beets, peeled and cubed
1 onion, chopped
2 garlic cloves, chopped
1 cup arborio rice
4 cups chicken stock
1 tablespoon balsamic vinegar
1 tablespoon white wine (or a splash)
½ cup goat cheese
Salt and pepper to taste

Directions:
Heat extra virgin olive oil in large saucepan (or big pot) over medium heat. Add beets, onion, garlic and cook until onions are translucent (about 6 min)
Add rice and stir ingredients. 
Add white wine, balsamic and and a little chicken stock. Bring to a boil. Stir continuously (but give your arm a break when it needs it!).
When rice absorbs the liquids, add a bit more chicken stock. Stir continuously. Repeat until stock is finished and rice is creamy and cooked.
Mix in goat cheese and salt and pepper to taste. Devour!

Original recipe inspired by: Tasty Kitchen

Now, beet it, winter! Which of these recipes will you be making to ward off the cold??