Let the Beet drop!

Written by Lauren McElwain (www.1cookingchick.blogspot.com)

I am a root vegetable enthusiast!…and beets are one of my favorites.  Just the color alone is enough to inspire a blog post…that beautiful deep fuchsia-red can make a dish come aesthetically to life!  Today, I want to give you some ideas for how to use beets.

Beet Napoleon

Recipe: (makes four)

1 large Beet (peeled)

handful of fresh Spinach Leaves

4 slices Prosciutto

Spicy Cilantro Tzatziki Sauce (recipe below)

Feta Cheese to sprinkle

Cilantro for garnish


1.  Boil the beet until tender (35-45 minutes).

2.  Slice the beet into 4 slices.

3.  Top with a couple Spinach Leaves, a rolled slice of Prosciutto, a drizzle of Tzatziki Sauce, a sprinkle of Feta and a couple Cilantro Leaves.

4.  And that’s it! Simple and lovely!

Spicy Cilantro Tzatziki Sauce


1/2 Cucumber (peeled and deseeded)

1 Garlic Clove

handful of Cilantro

about a cup Plain Greek Yogurt

Salt and Pepper to taste

Cayenne Pepper to taste


In the food processor:

1. Blend the Cucumber, Garlic and Cilantro.

2.  Add all other ingredients and blend until smooth.

Tilapia Gyro with Roasted Beets 

and Spicy Cilantro Tzatziki


You could always use fresh fish from a market…but I just use frozen Tilapia from Kroger.  I cooked 2 fish fillets over medium heat, in about a tablespoon of Olive Oil, a bit of Butter, a squeeze of fresh Lemon Juice, Salt and Pepper to taste, and a sprinkle of Cavender’s Greek Seasoning…on  each side until done and starting to brown (about 5-7 minutes on each side).

I cut a Beet into small wedges, tossed in Olive Oil and roasted on 400 degrees in a roasting pan until tender (about 25-35 minutes).

While the Beets were roasting, I wrapped Garlic Naan (but you can use Pita Bread), in aluminum foil with a drizzle of Olive Oil and let that heat for about 15 minutes.

To assemble the Gyro, top the warm Naan or Pita Bread with Spinach Leaves or whatever type of Lettuce you like.  Next add the Tilapia, Roasted Beets, a drizzle of Tzatziki Sauce and thinly sliced Red Onion.

Tilapia Gyro Salad with Roasted Beets

Some people prefer their Gyros to be in salad form.  So here is the salad version of my Tilapia Beet Gyros.  It’s basically all the same ingredients.  The only difference is the leaves…everything is piled on top of a mix of Kale and Romaine Lettuce.

**Last but not least, there is a Beet Salad recipe that I found on Pinterest and have made several times.  It is yummy!  Here is the link:  Greek Beet Salad

Not much of a beet fan?  I hope you’ll consider trying something new with this beautifully-hued root vegetable.  They really are a nice canvas on which to paint some glorious flavors.  So try getting a little creative in the kitchen and let the “Beet” drop!…into boiling water, that is. Haha!


Lauren 2
Lauren McElwain is the founder and a creative director of Tupelo Bloggers. She is the author of 1cookingchick blog.

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