In need of a powerfully nutritious and flavor-packed afternoon snack? Try these picked beet and goat cheese bites!
BY: DIANNA SINNI DILLON, RDN, LD
If you’re in a love-hate relationship with beets, this recipe may change you to the other side (hopefully, the love side).
Here’s a tongue twister for ya: perfectly portioned pickled beet bites. Because they are.
These beet candy sandies are topped with ribbons of basil, called a chiffonade, adds a fancy French flair to any dish.
If you aren’t super fond of beets, I recommend you try them pickled. I made these beet bites from our garden using a neighbor’s family recipe, similar to Taste of Home’s recipe here. Alternatively, you could use steamed and peeled beets for this recipe or Love Beets.
Packed with heart-healthy nutrients, beets are rich in potassium, magnesium, and nitrates that have all shown to have a positive impact on regulating blood pressure.
The beets are paired with goat cheese, a great alternative to cheeses made with cow’s milk that’s still high in calcium with lower saturated fat, and may be more easily digested since it contains less lactose and other protein allergens.
- 1 8-oz jar of pickled beets, cut into 1″ rounds or squares if whole
- 2 teaspoons beet juice
- 2 Tablespoons goat cheese
- 6 leaves fresh basil
- Drizzle of balsamic vinegar
Dianna Sinni Dillon, RDN, LD is a Registered Dietitian based in Kansas City, MO with a passion for all things whole grain, green, and homegrown. She focuses on empowering and inspiring others to take charge of their wellness through simple plant-based recipes and science-powered advice.