6 Scrumptious Uses of Beets Under 300 Calories


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The antioxidant-rich root vegetable is low in calories (60 per cup) and contains more iron than spinach. Beets are also rich in potassium and fiber and studies show they have anti-inflammatory benefits. From a savory egg breakfast to luscious brownies, here are seven creative and delicious ways to use beets.

Beets are sweet, earthy, and delicious options for anyone looking to cut calories without sacrificing taste. Here are 8 amazing beet recipes. What are some creative ways to use beets? about 10 extra calories for a 300-calorie meal, meaning that just by slowing down the rate at which you.

6 Delicious Ways To Use Beets Under 300 Calories Myfitnesspal 300 calorie meal recipes bbc good food 13 skinny dinners under 300 calories dinner 15 dinners under 300 calories 300 calorie dinners cooking light flavorful meals under 300 calories per serving 12 skinny vegan recipes under 300 calories per serving what do 300 calorie meals look. The following 9 clean eating and high protein lunch ideas are all under 300 calories, and are totally delicious, too! 1. Beet Hummus & Greens Sandwich by LaaLoosh. You can also wear latex gloves to protect your skin.

Once beets are cooked, your possibilities for using them are vast. You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for. This bowl pairs beets, strawberries, zucchini and bananas with protein powder and milk to create that bright pink base. The best part is, this bowl packs in 20 grams of fiber.

For women, that’s 80 percent of your needs, and for men, it’s 52 percent, per the recommendations in the 2015-2020 Dietary Guidelines for Americans. Beets are some of the most nutritious foods on the planet! Not only are they loaded with fiber, minerals, and vitamins, but they’re rich in antioxidants and phytochemicals. Drinking beet juice regularly can: Lower blood pressure Speed up detoxification Boost your. Counting calories?

This board is for you. We’ve divided our favorite low-calorie recipes into three sections: 200-calorie recipes, 300-calorie recipes and 400-calorie recipes. Each section contains recipes for filling and nutritious meals to serve at breakfast, lunch, dinner or snack time.

Take the guesswork out of your calorie-conscious diet with our favorite low-calorie recipes. Minted Beet Salad. We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets.

My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets.

List of related literature:

Beets have a lot of nutritional attributes, but they are also relatively high in carbohydrates so you don’t want to eat a lot of them if your goal is weight loss.

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

Those who love beets and know how healthy they are, but don’t need the extra calories or avoid such things as roux and sour cream, should enjoy this recipe.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Toss the beets with the olive oil and 1 tablespoon of salt in a medium bowl.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

TOSS the beets with the oil on a rimmed baking sheet; season with ¾ teaspoon salt and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Four ounces of avocado has 227 calories, 9 grams fiber, 3 grams protein, and 21 grams fat, of which 75 percent are healthful monoand polyunsaturated fats.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Toss the beet slices in the dressing and serve either hot or at room temperature,

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Toss the beets with the olive oil and a pinch of salt and a pinch of pepper.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
by Brian L. Patton
New World Library, 2012

There are many ways to consume beets, but the best way is raw.

“The Paleo Cardiologist: The Natural Way to Heart Health” by Jack Wolfson
from The Paleo Cardiologist: The Natural Way to Heart Health
by Jack Wolfson
Morgan James Publishing, 2015

A dressing that blends three tablespoons of oil (360 calories), ¼ cup of pine nuts (229 calories), and some cilantro, salt, and lemon juice would supply 590 calories—555 of them from fat.

“The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your LIfe One Luscious Bite at a Time” by Douglas Graham
from The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your LIfe One Luscious Bite at a Time
by Douglas Graham
FoodnSport Press, 2012

Tip: Beetroot’s main benefits are that it contains no fat, very few calories and is a great source of fibre.

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I want to try your hummus, but only have an immersion blender, how could I do this? I am trying to eat better and this recipe sounds and looks amazing.

  • Canned peas? just use frozen, they will thaw by the time you are read to eat..  Use tender beet tops cut in a chiffonade instead of parley, and use sour cream mixed with pickle juice to dress.  And lot of dill, if it is beautiful and you have it!  Could also use hard boiled eggs on the side and forget about the chicken or ham.  Lots of shredded cabbage and diced chicken and you could call this Borscht Salad.

  • I think this recipe is originally from Finland. And they add apples. It’s called Rosolli and it is eaten around Christmastime. But maybe it’s famous in all of the Baltic States by now.

  • There is a red onion in Ukraine that is sweeter and more squat shaped than the rounds ones in the US. I would use a red onion, perhaps dicing it and soaking it in water for 30 minutes then draining and adding to the salad.

  • Beet root halwa is super super delicious.
    Shred beet root.
    Place the shredded beet root on the cooker and add equal amount of sugar.set in cooking mode.
    In a pan
    To 50ml of butter or ghee
    Add cashew and dried grapes.
    Saute till the cashew is nicely fried in fat.
    Then add to the beet root in the cooker.
    Serve hot or cold.
    Something to die for.
    One can do the same with carrot
    To add to the calories.
    Can sprinkle 100gm of milk powder
    Enjoy with ice cream.
    The colour of beet root with ice cream is a beautiful sight to finish a meal.enjoy
    Thanks Sarah.
    I saw your interview yesterday.
    Can you do a no fuss cake.

  • I plant my beets in my garden.. i just cook it in the pressure cooker, cut, add onions and dress with shoyu (i think is what you call soy sauce, not sure..) and some vinegar. Done. And the leafs i add to stir fry or smoothies..
    I really enjoyed the recipe and will give it a try.. except for the salad.. goat cheese is expensive AF were i live.. quinoa and walnuts too (buy only once a year kind of situation)… even the f*cking dijon mustard is like 20 bucks a very, VERY small bottle.. i want to live there to eat all that, kale, grapefruit, berries, aspargus.. then i could make all of you recipes! Hahah

  • You have to try the russian red beet soup!
    My whole family loves it and you won’t taste the dirt:D it’s a soup full of vitamins and sooo freaking tasty.

    Love from germany♥♥♥

  • My favourite way to eat beets might be a little strange, but I grew up on it and love it to this day.
    Just cook some roughly cut up beets in some salted water until they are tender, then transfer those into some dish filled with vinegar (if pure is a little strong for you, go ahead and mix together some water, as much vinegar as you like to give it some flavour and maybe a pinch of salt).
    Let the beet cool down in the liquid and leave it there until you are ready to serve.
    Then take the pieces out, drizzle them with a little olive oil and add some freshly crushed black pepper to taste (black pepper goes wonderfully with this).
    I love it super acidic with a lot of vinegar and a nice amount of pepper.
    It might sound a little strange, but it’s basically a bit like pickled beets, except that you don’t add a ton of salt:D
    Also beets are obviously great in small quantities to dye any food. You can even use beet juice to dye cupcakes or add small chunks into your mashed potatoes, you will not taste it if you don’t add huge amounts, but you will get a nice bright and natural colour:)

  • i dont know where is from information about Vinaigrette being Ukrainian Salad. Its traditionally Russian dish with French name  & originally came from Germany or Scandinavia. Yes it was popular in USSR but it doesnt make it just ukranian food. Salmagundi one of variations with beets goes way before Vinaigrette.

  • This may sound weird, but you might wanna try juicing the beets with apples and carrots ABC juice:):) try juicing it with pineapple too!! Lots of antioxidants there… Tbh it makes the earthy taste more bearable haha

  • Just made the roasted beer risotto…delicious!!! Thank you so much for the great ideas on how to add beets to our meals! Even my husband liked it! Can’t wait to make the hummus and the salad!

  • Beet hummus…? That sounds interesting!
    I’m planning a trip to Disney World in the beginning of May. And I really want to bring my own lunch to save few bucks so I can drink around the world at EPCOT 😉
    With that being said, I’m looking for different hummus flavors/recipes. “Hummus| 3 Delicious Ways” video would be appreciated!:)

  • one of my families favorites but we add a little vinegar n more dill!!! yummmmmmmmmmmmmmm also never had it with the peas but i am positive it would be good. we add red kidney beans!!!!! ty so much. have a great 4th.

  • So, what is the cheapest vegetable? It would be nice to learn to love food that I can reasonably afford. I would love to see what you could do with a budget meal. 

  • this looks really great! i ferment my own pickles, beets and carrots so i think next time i do i will ferment the carrots and beets either diced or grated so i will be able to make this without needing to cook them (only have to cook the potatoes) and depending on what spices i use to ferment everything with… hmmm…

  • I am in love with your channel! Learned so much! Thanks! I just found out I am pregnant and you have the best healthy food advice! ��

  • I love them so much! My mom steams them for smoothies with some frozen fruit (which is so good) and I normally steal one, chop it up and just eat them alone. They taste like raw corn but sweeter! I just love it

  • Risotto only needs 18 minutes to cook, always use hot broth. You will know it’s done when you pull a grain out squish it with your finger and see 2 little lines left. Let’s not over complicate things here!:)

  • The only way I would eat beats is on a potato salad. When I was a kid my mother always made them that way. Can you please show a potato salad recipe with it?

  • I am making that humus! I am having a hard time finding Tahini. I have been to a few grocery stores and no luck or I am looking in the wrong areas.  Would a bulk food store carry it? 

  • Souerkraut,dill and good unrefined sunflower oil add proper flavor to this salad,no peas and if you insist on boiling your beets,don’t cut the ends on the root,just scrub them thoroughly and put them in water whole,but I roast beets in the oven and steam carrots and potatoes. That is my hubby’s absolute favorite salad and it’s vegan!

  • Can I freeze the “patties” before baking? Because if this tastes good I would do a big batch once and then freeze the rest for other days if it’s possible. I live alone and I would eat just one and this would be too much work and time for only one burger��

  • Hi Sara Lynn Cauchon!
    I love all your videos, especially these “3 ways” videos! I have watched every single video, and I would watch them all again right now if I had the time!
    I would also really like it if you visited my channel and watched my Banoffee Pie in Stop Motion, and told me what you think of it.:-)
    Kind regards
    The Swedish Baker

  • Great recipes, and perfect timing for me! I just bought some beets at my grocery store the other day, and I keep staring at them trying to decide what I want to do with them….I will definitely be making the delicious looking salad tonight!! Thank you for another great video!

  • Thank you for hearing my request on beets. I have to say after watching this video, I did roast my first beets and WOW so sweet and good in my salads. The best part is that they don’t taste rooty! The only thing I am not fond of is the mess it makes in my kitchen. It looks like a murder scene! Hahaha thanks again ��☺️.

  • The problem I have with risotto is that I find the Arborio rice to retain a disturbing crunch or toughness that I don’t like. I am a big texture person. How do you get rid of that without turning it to mush, or overcooking everything else in the dish? Would soaking the arborio rice overnight help maybe?

  • Amazing camera handling and ofcourse amazing recipe.. came here to see how can I make something delicious with beetroot.. and here you are! Thanks

  • Hey I just wanted to say that I really LOVE this series and I wish there were many more episodes. It’s so helpful when I want to try some new/ little used veggie but I don’t have the foggiest idea what to do with it. Please keep them coming, and I’d like to suggest Turnips. I love them but I never know what to do with them.

  • I really love this series! In my country we have pickled beets. I need to try these as well.
    Btw I tried your homemade blue cheese salad dressing… OMG! I can’t stop making it:) Thank you!!!

  • Great recipes!! I just juiced some beets today with blood orange, apple, carrot and ginger. It’s an aquire taste, I’m definitely going to give these a try!!

  • My husband loves the beets. Y I’m learning to love them too, this video inspired me. Thank you. I subscribe your channel the last month and I’m watching all your videos.

  • the steaming method is the best for beets… while the roasted kind may taste great, cooking in tin foil should be avoided at all costs and is not a healthy cooking surface

  • beets should never be cooked because ALL of the nutrients in the beets are LOST! Boiled till soft, then sliced or grated into a salad.. no nutrients are lost, none.

  • This isn’t only Ukrainian. The beet salad is Russian too. It’s called Venigret. The Russian version you have to use fresh red onion, pickles, vinegar, olive oil, beets, potatoes, carrots, fresh dill, sweet peas, salt, pepper, one can of red kidney beans

  • As a child I abhorred beets! Then I said “okay maybe if I try the real thing and not the can?” when I started eating healthy. I would give them one more try! OH I FEEL IN LOVE! I love beets now. The real thing beats the can any day!

  • Can we have a Learn2Love for spinach? It’s selfish of me to ask because I already love spinach but I’m always looking for more spinach recipes:)

  • This is the best Beet burger I have prepared. My husband keeps on asking me for it….every week since I first made it. Thank you for sharing your knowledge XX

  • Sara i never could believe that  BEETS could be so delicious and beautiful!!! so proud of u!  I am trying Macaroons for the longest time and they always end up deflated! if u can show them sometimes u would be a lifesaver!  

  • After trying this out, both baking and frying, baking it is sooo much better.
    That outter crust makes it less likely to fall apart too much (even tho frying didnt make it fall apart easily, but it just felt softer).

  • Mmmmm…. That taste sooo interesting and amazing burger!! Loooks sooo delicious and tender burger!! Loooks goooooood!! Great dish!! See u anytime!!

  • Those carrots look terrible. I would steam them in another pot with some frozen peas. The peas only need to be defrosted, so they do not need as long as the carrots. Everything else looked great.

  • I have never cooked beets, thank you I finally learned how thanks to you in walking me thru how to prepare beets before cooking. High Five to you and a Thumbs Up!: )

  • You can also roast them up with the crisper lid after the PC cycle. Just dice them to the size you want, toss in a little olive oil with S&P and then about 10 minutes under the crisper in the basket (check on them after 5 minutes and shuffle them around). They will caramelize beautifully.

  • I’m not vegetarian but I’m gonna make a few of those and bring to my vegetarian friend’s birthday party. It looks delicious!

    Thank you,

  • Aussies and New Zealanders put sliced beets on hamburgers. The rest of the world thinks we’re crazy, but it just means we get to keep the secret to ourselves. McDonald’s even cash in on it.

    Ditto for beets on salad sandwiches and baby beets in salads.

    You can also grate beets like carrots and put it in chocolate cake. The earthiness of the beets really brings out the flavour of the chocolate.

  • Wash beet.  Dice beet. Put dices in steam basket.  Steam 10 minutes.  Coat with favorite seasonings, lemon juice, and maybe tiny bit of olive oil.  Eat beet dices.  Easy, fast, no  mess.

  • I’ve always loved my friend’s home-pickled beets, but have always been scared to cook them myself. Well, I’ve taken the plunge and they’re roasting in the oven as I type! Can’t wait to see how they turn out!

    In the meantime, I made the honey mustard vinaigrette that you mentioned to go on my lunch salad, even without the beets, and it is delicious, especially with avocado! Yummmmmmmmy!

    Thanks so much! Love your videos.

  • I was loving the recipe and watching like in a trance of bliss until the entry of peas and on top of that canned… I was like what ��? You gotta be kidding. But any how, I would simply skip them. I find boiling such big potatoes for just 10 minutes also strange. And leaving them in water overnight �� very interesting. Gotta try it soon.

  • We add beans instead of green peas. And sometimes marinaded cabbage instead of pickles.Try to mix shredded beetroot with oil and then add all the vegetables.or opposite-mix oil with all the vegetables well and add the beetroot. Then all the vegetables will keep their own color.

  • Hey!!! I’ve really got some ideas for videos! How about a video on different ways to prepare eggs! Hard boiled, soft boiled, perfect scrambled eggs, how to make an omelette, fried egg! When it comes to eggs I’m soooooo lost!! Pls help ����������

  • All nuteional value is gone if you boil veggies, and you want the cruch in veggies, I would say half cooked would be great, May be 2 spoons of olive oil and heat em in oven, but not for long

  • this salad looks like it would be very blandunless I missed something the dressing is olive oil and salt and pepper. I think it would be better made with vinegar and sugar to add a sweet tart taste. How important are the peas to the authenticity of this salad? Canned peas are not appetizing to me at all so I would want to leave them out

  • Hello! Thank you for your lovely channel. Could you tell me please, why should the boiled vegetables in this recipe stay overnight?

  • This video was so calm and relaxing to watch, between her sweet, soft spoken voice and the gentle food prep footage, that I actually dozed off. I am bookmarking this to replace my insomnia videos such as “Soothing Rainfall” and “Ocean Waves”.

    LOL, but I am printing out the recipe from the web page instead. So I can stay awake and still try it. ☺����

  • I absolutely love this series. hope you doing some more.
    Thanks for sharing all these delicious recipes.
    Can you show some more vegan?:D

  • Your recipe so Nice i like almost and i see every time because I would like to improve my ” MST RUNA AKTER ” channel same to you. Of course you will prayer for me.

  • The salad looks fantastic, but the person with the knife looks like an amateur. Amateurs use a sawing motion and the tip of the knife. I was waiting for a finger to get cut.

  • We are in our 80’s, plant-based, and feeling BETTER THAN EVER! We are all about healthy aging and appreciate this excellent video and your many others!