Close Menu
Today's Dietitian MagazineToday's Dietitian Magazine
  • Magazine
    • Current Issue
    • Issue Archive
    • Subscribe
  • Articles
    • Heart Health
    • Diabetes
    • Food Allergies
    • Nutrition Support
    • Supplements
    • Weight Management
    • Sustainability
    • Foodservice
    • Nutrition by Age
    • Professional Growth
  • Continuing Education
  • Symposium
  • Enewsletter
  • More
    • Events
    • Careers
    • Guides & Showcases
    • Toolkits
    • Gift Shop
    • Resources
    • Reprints
    • Writers’ Guidelines

Newsletter Signup

Facebook X (Twitter) Instagram LinkedIn
Trending
  • Life After Antiobesity Medications
  • Preventing and Treating Diabetic Retinopathy
  • Popular Herbal Supplements for Athletes
  • The Impact of Regenerative Agriculture
  • CPE Monthly: The Influence of Omega-3 Fatty Acids on Inflammatory Markers in Metabolic Syndrome
  • Editor’s Spot: Sculpting Behavior
  • Education: Nudging Healthier Habits
  • Food for Thought: Which Processed Foods Deserve a Spot on Your Plate?
  • About
  • Advertise
  • Contact
Facebook X (Twitter) Instagram LinkedIn Threads
Today's Dietitian MagazineToday's Dietitian Magazine
CURRENT ISSUE
October 2025
Subscribe
  • Magazine
    • Current Issue
    • Issue Archive
    • Subscribe
  • Articles
    • Heart Health
    • Diabetes
    • Food Allergies
    • Nutrition Support
    • Supplements
    • Weight Management
    • Sustainability
    • Foodservice
    • Nutrition by Age
    • Professional Growth
  • Continuing Education
  • Symposium
  • Enewsletter
  • More
    • Events
    • Careers
    • Guides & Showcases
    • Toolkits
    • Gift Shop
    • Resources
    • Reprints
    • Writers’ Guidelines
Today's Dietitian MagazineToday's Dietitian Magazine
Home » Making Peace With Beets — A Root Vegetable Messy to Prepare but Oh So Flavorful

Making Peace With Beets — A Root Vegetable Messy to Prepare but Oh So Flavorful

Today's DietitianToday's Dietitian4 Mins ReadSeptember 1, 2014
Share Facebook Twitter LinkedIn Threads Email Copy Link
Share
Facebook Twitter LinkedIn Threads Email Copy Link

By Grace Dickinson
Today’s Dietitian
Vol. 16 No. 9 P. 82

It wasn’t until last year that I decided how I felt about beets. This slow decision-making process stemmed from having two parents who held diametrically opposed opinions about this root vegetable.

Beets were my mom’s worst nightmare. The juice stained her cutting boards, tie-dyed her kids’ white T-shirts, and left her scrubbing the kitchen counters until her hands turned pink. On the other hand, beets were my dad’s favorite vegetable. They were one of his continuously best-growing crops in the family garden. He loved nothing more than staining his hands as he pulled the beets out of the ground each year, and he had an affinity for their taste that my mom couldn’t match. And unfortunately, my mom had cleaning skills that my dad couldn’t match, so every summer there was a comical bone of contention that surrounded beets.

These opposing views left me baffled, and over the years I didn’t experiment with the veggie even as I developed my own interest in cooking. The flavor of beets was one I could do without as well as the mess that came with preparing them. Last year, however, I decided to throw a small beet into a bowl of summer tabbouleh. Instantly, the grain salad turned a majestic pink, and from that day forward, I officially became a beet lover.

For me, the key is to use beets in small amounts. That way, there are fewer to chop and less of a mess. But the bottom line is that beets lend a sweet, earthy flavor when added to a dish. I prefer just a hint of this flavor, and only a hint is needed to transform an entire dish into a beautiful, pink presentation. You’ll find that’s the case with the following burger recipe, where one small beet makes the whole batter pop with color and taste. The beet also adds a hint of sweetness that goes perfectly with the smoky paprika and parsley herb sauce. Serve on a whole wheat bun alongside a simple cucumber and onion salad for a light meal.

— Grace Dickinson is a photo enthusiast, food blogger, and recipe developer for FoodFitnessFreshAir.com.

Smoky Black Bean Burgers With Herb Yogurt Sauce

Beets add a touch of sweetness yet a vibrant color to these bean burgers. Feel free to use basil or cilantro instead of parsley in the yogurt sauce, as they make excellent alternatives.

Makes 6 medium-sized burgers

Ingredients
3 cloves garlic, chopped
1 onion, chopped
1 small beet, chopped
3 cups cooked black beans, 1 cup set aside
2 tsp smoked paprika
1 lime, juiced
1 tsp salt plus a pinch
Pepper, to taste
1 cup cooked bulgur wheat (can use short grain brown rice instead)
1 large egg
1 T olive oil
3/4 cup low-fat Greek yogurt
1 T parsley, minced
6 whole wheat buns

Directions
1. Place garlic, onion, and beet in a food processor and process until veggies are grated. Add 2 cups of black beans, smoked paprika, half of the lime juice, salt, and pepper. Process until fairly smooth. Use a spatula to stir in remaining beans, bulgur, and egg.

2. Preheat oven to 400˚F. Shape burgers into 6 circular patties. Line a baking sheet with aluminum foil and lightly grease with olive oil. Bake 30 to 40 minutes until lightly browned on the outside.

3. While burgers are baking, whisk yogurt with remaining lime juice and parsley. Add a pinch of salt.

4. Place burger on bun. Top with a dollop of yogurt sauce and serve.

Nutrient Analysis per serving
Calories: 360; Total fat: 5 g; Sat fat: 1 g; Trans fat: 0 g; Cholesterol: 32 mg; Sodium: 600 mg; Total carbohydrate: 58 g; Dietary Fiber: 8 g; Sugar: 2 g; Protein: 17 g

Share. Facebook Twitter LinkedIn Threads Email Copy Link
Previous ArticleThe Top 10 Diabetes Meal Patterns
Next Article Apple Pie for Breakfast? Not Really, But Your Taste Buds Will Think So
Today's Dietitian

Related Posts

Food Allergy Management In Restaurants — More Resources Are Available to Keep Customers Safe

September 1, 2014

Fish Oils and Cognitive Function

September 1, 2014

Qigong

September 1, 2014
Featured Toolkits
View All
The Beef Nutrition Education Hub
Sponsored By
The Beef Nutrition Education Hub
U.S. Soy Dietitian Toolkit
Sponsored By
U.S. Soy
Canned Beans Modular Toolkit
Sponsored By
Canned Beans

Featured Guides & Showcases

View All

2025 Wellness & Prevention Resource Guide
2025 March Product Spotlight
2025 May Product Spotlight
2025 June/July Product Spotlight

Newsletter Signup

Social Media
  • Facebook
  • X
  • Instagram
  • LinkedIn

The leading independent source for news, information, research, and industry trends among the nation’s influential community of nutrition professionals.

1721 Valley Forge Road #486, Valley Forge, PA 19481
Phone: 1-800-278-4400

Facebook X (Twitter) Instagram LinkedIn Threads

Newsletter Signup

  • Home
  • Subscribe
  • About
  • Contact
  • Advertise
  • Privacy Policy
  • Terms & Conditions
© 2025 Great Valley Publishing Company. All rights reserved.

Type above and press Enter to search. Press Esc to cancel.