Recipes / beet

Citrus Beet Salad with Spiced Honey

Citrus Beet Salad with Spiced Honey

Citrus Beet Salad with Spiced Honey



Spiced Honey Vinaigrette

  • 1/3 cup honey
  • 2 cinnamon sticks
  • 5 whole cloves
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup olive oil

Golden Beet and Citrus Salad

  • 1 chioggia or golden beet peeled and sliced thin
  • 1 blood orange peeled and sliced
  • 1 Cara Cara orange peeled and sliced
  • 1 Naval orange peeled and sliced
  • 1 red grapefruit peeled and sliced
  • 1 large avocado peeled, pitted and sliced thin
  • salt and black pepper
  • fresh dill



  • In a small saucepan over low heat add the honey, cinnamon sticks and whole cloves. Warm for about 10 minutes or until the honey is infused. Remove from heat and discard the cinnamon sticks and cloves. Add the honey to a blender, along with the white wine vinegar, salt and black pepper. Blend on high until it just comes together. With the blender set on low, slowly drizzle in the olive oil until completely incorporated. If you need more olive oil for thinning, add a little more until you reach the consistency you desire (be careful not to add too much as your vinaigrette will taste like only olive oil). Set aside.
  • Assemble your salad by evenly arranging the golden beet slices, blood orange slices, Cara Cara orange slices, Naval orange slices and grapefruit slices. Add the avocado on top and sprinkle salt and pepper to your desired amount. Drizzle with the vinaigrette and top with fresh dill.
  • Eat immediately and enjoy!
Charity Godwin
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Beet pasta pizza sauce

Beet Pasta Pizza Sauce (NOMATO SAUCE)

Tomato allergy?! Around here, 3 out of 5 in my family has a tomato allergy!! So, whenever we can buy some beets in bulk, we do from We like to make pasta and pizza sauce with this superfood and we can also use it instead of a tomato base in any soup or stew.

2 Tbsp olive oil
Red beets, chopped
Carrots, chopped
Onion, chopped
Celery, chopped
Garlic, chopped
Green bell pepper, chopped
Italian, fresh basil, parsley, salt/pepper seasonings
Water or stock

Heat olive oil in large stock pot then add all the veggies and water or stock and let simmer until soft. Then use an immersion blender or a regular blender to blend until smooth. Season to taste.

If canning: Clean jars & lids. Add puréed sauce to jar leaving 1/2 inch space. Replace lid tightly. Boil jars in water bath 20 mins. Carefully remove hot jars to let cool. Store in pantry til ready to use.
Charity Godwin
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Chicken/Spinach Baked Meatballs w rustic Fall veggiesRecipe

Chicken/Spinach Baked Meatballs w rustic Fall veggiesRecipe

Chicken/Spinach Baked Meatballs Recipe

 (I roasted my potatoes, beets, carrots in avocado oil and three a packet of organic ranch seasoning on top on 425 degree oven for 20 mins)

  • 2 tablespoons olive oil
  • 1 large onion (finely chopped)
  • 2 cloves garlic (finely minced)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (optional – adjust to your preference)
  • 1 bunch FRESH chopped spinach
  • 2 tablespoons balsamic vinegar
  • 1/3 cup chicken or veggie broth
  • 2 lbs ground chicken
  • 1- 1.5 cup bread crumbs
  • 2 large eggs
  1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
  2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
  3. Add spinach to pan and combine with onion mixture. Add balsamic vinegar and broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
  4. In a large bowl, combine the chicken, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
  5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
  6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.


Charity Godwin
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Golden Turmeric Beet & Carrot Soup

Golden Turmeric Beet & Carrot Soup


2 Tbsp avocado oil

4-5 golden beets

4 ribs celery

2 carrots 

1 shallot or onion

1 (32 oz) chicken stock

3 cloves garlic

1 cup Greek yogurt or Spero original cream cheese

green onions, cilantro, and cashews for the top

5 spice






Heat up your olive oil in a stock pot on the stove top. Add onion, celery, golden beets, carrots, & garlic. Add the box of chicken stock and boil until soft. Blend with an immersion blender or regular blender until smooth. Add Greek yogurt. Add spices to taste then top with green onion, cilantro, cheese, and cashews. (This recipe could be easily made into a vegan version)

Charity Godwin
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