No Red Dye #40 Here

Time for some messy red fun! Beets are a fun different food to cook with. Beets have lots of important minerals in them like iron, potassium, magnesium, niacin as well as Vitamins A and C. This red veggie is full of dietary fiber, but very low on calories. They are great for heart health!

Here is some different recipes to try with a red flare. The grilled beets are easy to add when all the other veggies get on the grill! and since our nights are getting a little cooler (crosses fingers) we can start with the tasty soups again!

Have a fun and safe weekend at the farmers market.

Don't forget to enter our quiz for a chance to win a family 4 pack to the Rafters Game!

Grilled beets!

Preheat an outdoor grill for high heat.

Coat one side of a large piece of aluminum foil with cooking spray. Place beets and oil on foil; season with salt and pepper. Wrap foil over beets.

6 beets, scrubbed

2 tablespoons Olive Oil

salt and pepper to taste

Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

Bay Leaf Beet Soup

4 large red beets, trimmed

2 tablespoons extra virgin olive oil

1 red onion, chopped

2 tablespoons chopped leek

4 cloves garlic, chopped

4 cups vegetable broth

5 bay leaves, broken in half

1 pinch ground cinnamon

1/4 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

1 pinch ground cinnamon

1 pinch ground cumin

1 pinch dried tarragon

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.

Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen
*allrecipes.com