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Blissful Beets


  • 2½ lbs.  Beets
  • 2 Tbsp. olive oil
  • 1   onion, chopped
  • 1 Tbsp.  finely chopped fresh gingerroot
  • 5-6 cloves fresh garlic, finely chopped
  • ½ tsp. turmeric
  • 1 tsp. caraway seeds
  • 1 tsp. dill seeds
  • ½ tsp. black pepper
  • ½ tsp salt (to taste)



  1. Bring 2" water to boil in a 2-quart saucepan.
  2. Scrub beets (do not peel or cut off stems or roots) and place whole in the boiling water. (If the beets are quite large, cut them in half.)
  3. Cover and cook at low boil for about 30 minutes, until tender. The skins will look slightly blistered. Be careful not to overcook!
  4. When done, immediately plunge into cold water. The skins should then easily come off. Cut off remaining stems and fibrous root tips.
  5. While the beets are cooking, heat oil in iron skillet or sauté pan and sauté onions, garlic and ginger until quite soft and beginning to brown.
  6. Add spices and continue to cook, adding a little water as necessary to avoid scorching, until nicely done and saucy.
  7. Now, take your beets and either chop them into a ½" dice, or shred them with hand-grater or food processor.
  8. Combine beets with onion-garlic-ginger mixture. Add salt, tamari or Bragg Liquid Aminos to taste and serve.

For a tasty main dish, place the Blissful Beets in a 2-quart casserole. Cover with a scattering of thinly sliced onion, chopped bell pepper, and/or tomato. Top with goat cheese or feta and bake just until cheese is melted and golden. Garnish with chopped cilantro or parsley.

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