We did it, folks. We managed to list every single ingredient in the title of this recipe, minus the ginger water. Now, there are many things that people should tell you in this life. Such instances include:

• When your zipper is down
• When your shirt is inside out
• If a pocket on your purse or backpack is open
• If you have toilet paper on your shoe
• When you have a giant booger hanging out of your nose

These are just things that people should tell you. You know what else people should tell you? It’s that beets are incredible. Not only are they good for you, but they also taste great and go great in juices, smoothies, salads, or roasted vegetable medleys. Chances are that if you were never exposed to beets, you don’t include them in your diet. They have a reputation of tasting like dirt, but that’s only if you do not know how to prepare them.

In the case of this beet smoothie, you hardly notice the earthy flavor. That is because you blend them with other sweet and tangy ingredients, including carrots, oranges, and bananas. Carrots, oranges, and beets make for an excellent trio, but you need the banana to help make the smoothie creamy. The banana also lends another element of sweetness to this beet smoothie. Want to make an even creamier smoothie? Freeze the banana pieces overnight before blending them.

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If you’re cleansing, this recipe is the one for you! Our favorite smoothies are loaded with diverse nutrients and lots of flavor, because nobody wants to drink a smoothie that doesn’t taste good.

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If you are a beet skeptic, then this is the smoothie for you. The great thing about this decadent detox smoothie is that the pineapple, oranges, and ginger help to mellow the natural earthy flavor of beets. This is great whether you are on a cleanse or trying to help flush toxins from a weekend of unhealthy eating. Trust us when we tell you that even your kids (if you have them) will enjoy this smoothie. Plus, the color is absolutely stunning!

The trick is to use raw beets in your smoothies. Believe it or not, steaming the beets, allowing them to cool, and then adding them to smoothies imparts an earthier flavor. Plus, using raw beets is the best way to get the maximum nutritional benefits. The only thing to keep in mind is that you have to wash and peel the beets prior to adding them to the blender. When you peel and cube the beets, make sure to prepare the area and protect any clothing that you don’t want stains on. Beets easily stain, even your skin, so consider using disposable gloves to handle the beets.

Because beets may have a mealy texture, make sure to blend the smoothie until all the ingredients are thoroughly combined. If that means that you have to leave the blender on for a minute or more, please do so. The last thing you want is a grainy smoothie! Just remember, even though we primarily covered beets in this description, you’ll primarily be tasting the oranges, pineapple, and ginger! Plus, the avocado helps provide a naturally creamy consistency.

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You’ve heard of spiralizing zucchini, but now it’s time to turn beets into noodles! It’s weird to refer to them as “boodles,” so let’s just keep them as beet noodles. We can tell you that they can’t be beet! Well, that’s the first and last pun of this recipe. Anyways, this recipe comes together quickly and is loaded with an array of nutrients. From the vibrant beets to the creamy avocado, this recipe is chock-full of vitamins, minerals, antioxidants, anti-inflammatory properties, and more.

Disclaimer: Beets can stain your hands and most everything, but the color does wash off. This is just for you to be aware during the spiralizing process. Consider grabbing a cutting board you don’t care about, or you can simply bleach it afterwords.

To clarify, the avocado sauce is not runny guacamole. The sauce is creamy, smooth, slightly tangy, and a perfect complement to the earthy flavor of the beetroot noodles. The color combination is also quite beautiful, with the bright green beautifully contrasting the deep, red pigment of the beets. To get the sauce into the perfect, creamy consistency, we recommend that you blend the ingredients in a food processor. You can blend everything in a high-speed blender, but a food processor will whip everything quickly and evenly.

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Sometimes, the prettier and more interesting a dish looks, the better it tastes. You see the new and exciting creation, and your mouth starts watering. Your mind races, trying to anticipate what it will taste like, and then you try it and are pleasantly surprised. In fact, the dish tends to taste better than it looks. Well, at least that’s the case for this recipe.

For people who subscribe to a raw vegan diet, salads are a must. Rather than making the same salads over and over again, it’s helpful to change them up. Sure, you can use different leafy greens and ingredients, but what if you scrap the greens completely? Use the spiralizer to your advantage and make something like this beet and carrot noodle salad. The earthy flavors from the carrots and beets pair beautifully with the tangy citrus dressing. If you have multi-colored carrots and beets available to you, feel free to spiralize different ones to create more colors, flavors, and textures. Golden beets, for example, happen to be sweeter than the traditional red ones.

It may surprise you, but raw beets actually have a sweet crunch, similar to that of raw carrots. Use the finer noodle attachment so that your carrot and beet noodles aren’t incredibly thick. You don’t want to be crunching like crazy with every bite you take. Additionally, feel free to cut the noodles to lengths that you prefer. There’s no need to slurp up long vegetable noodles! Otherwise you’ll be chewing for days!

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There’s nothing quite like the combination of apples and beets. It’s common to see these two ingredients in freshly made juices because the sweet apples counteract the earthy flavor from the beets. You can expect that same complementary flavor combination when you dive into this salad. Dressed in a simple apple cider vinaigrette, this salad is subtly tangy, sweet, and perfect for anyone at your table.

You can easily eat beets raw, but it’s best to cut them into small bite-size pieces, or thinner strips. You’ll work less hard to chew those pieces in their raw form. The crunchy texture of raw beets is quite similar to that of an apple, only the apple is a little softer. The apple you choose can change the overall flavor of this salad. If you prefer a sweeter flavor profile, it’s best to choose juicy Fuji apples or delectable Honeycrisp apples. If you lean towards tarter flavors, it may be better for you to choose Granny Smith apples. We’ll leave that decision up to you, but we used Gala apples because they have notes of tart and sweet.

This salad is truly perfect for winter and can be ready in under 15 minutes. Because apples and beets retain their texture, you can also prep this salad the night before and enjoy it for lunch the next day. Unlike other salads that will wilt if you dress them, this salad holds up in the fridge with dressing. In fact, the flavors intensify!

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The average person doesn’t consume enough antioxidants, primarily because they don’t eat the rainbow. This dietary concept involves eating fruits and vegetables of all different colors. From red beets and cranberries to leafy greens and blueberries, the antioxidants in these produce items help to reduce free radical damage in the body. They also exhibit anti-inflammatory properties and may enhance immune function, something everyone can benefit from during the holidays.

Cranberries have a very short season, spanning from late fall to early winter. These powerful antioxidant superstars may aid digestion, balance blood pressure, reduce inflammation, and boost the immune system. Cranberries happen to be an excellent source of vitamin C, which helps to nourish cells in the body. Beets also have lots of antioxidants that may help reduce inflammation and oxidative stress in the body. One antioxidant, betalain, is a plant pigment that has exhibited an ability to lower inflammatory markers and optimize immune function.

The flavor combination of cranberries and beets would be a bit odd without other flavors that paint the best flavorful backdrop. Both the bananas and dates provide a sweetness and creaminess that create a harmonious marriage of flavors. You do have the option to use freshly squeezed orange juice in place of the homemade almond milk, but that will increase the level of tartness. That’s why we recommend the almond milk, which is very easy to make. Should you desire the orange juice, though, you may need to add a couple more dates to mellow the tartness.

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When you finish the cleanse and transition back to your regular diet, you don’t have to stop eating fruits and vegetables. In fact, we encourage you to regularly consume a wide variety of fruits and vegetables. Obviously, you can cook foods, and root vegetables are some of the best vegetables to cook. Turn to root vegetables if you need a complementary side dish or savory appetizer. We are not talking about potatoes; rather, this recipe highlights the sweet earthiness of beets and carrots.

Carrots and beets go together like green eggs and ham; they’re just made for each other, and their color combination is too beautiful not to admire. People are often scared of beets because they have a rich earthiness, but that changes in this recipe. Adding honey to the root vegetables part of the way through the roasting process offers a wonderful complementary sweetness. You won’t really taste the honey if you add it to the carrots and beets too early in the roasting process. Make sure to only add it in the last five minutes to taste that pronounced honey flavor. Lastly, the fragrant herbs balance the sweetness of the honey and enhance the inherent flavors of the root vegetables.

A Quick Note: You’ll notice that the image has the carrots and the beets cut into sticks. You’re welcome to prepare them like that if you don’t want to cube them. However you cut them is completely fine, but keep in mind that the thickness of your veggies may affect the roasting time.

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Word on the beet is…that we just made a killer pun. These nut-free, raw vegan beet burgers are exactly what you need for a filling entree during your cleanse. One could say that the flavors are unbeetable. They are easy to prepare, but they do require about eight hours in the dehydrator. It’s important that you remove them halfway through the dehydrating process to flip them. This ensures optimum dehydration!

The vibrant-colored patties are quite striking, and they easily bind together because of the ground sunflower seeds and ground flax seeds. If you cannot find ground sunflower seeds in the store, feel free to buy raw sunflower seeds and blend them in a food processor to get ground up sunflower seeds. If you do that, don’t over-blend the sunflower seeds because they can turn into a paste. A few quick pulses in the food processor will do the job.

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Nothing against zucchini noodles, but we sometimes have to change up the vegetable noodle game. Zucchini noodles are some of the best noodles to eat during a raw vegan diet, but other vegetables have spiralizing potential. One such vegetable is the mighty beet. Just like zoodles, beet noodles don’t require cooking, but it’s wise to spiralize them with a thinner attachment. That will help you avoid crunching on large chunks of beets.

We’re not just going to have you put a pile of beet noodles in a bowl, though. This recipe calls for a creamy cashew cheese sauce, which is the highlight of the recipe. you can make it thick and chunky (like you see in the picture), or you can blend it for a longer time to get a creamier consistency. The sauce contains numerous healthy fats and the flavor pairs beautifully with the earthy flavor of beet noodles. You’ll smell the bold flavors before you even taste this entree!

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