Did you drop the beet? Better make beet mashed potatoes! This vibrantly colored side dish is half beet, half potato, and all delicious.

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I know some people say beets taste like dirt, but I love them. To prove it I’ve made everything from typical roasted beets to beet pasta salad, beet potato salad, one of my favorites beet gnocchi, beet biscuits, beet chips, and have even put beets on pizza. Heck I have a recipe for beet wellington I need to share eventually as well – but first beet mashed potatoes.

By mixing the beets and potatoes you tone down the earthy-flavor for those that are beet-averse while maintaining that beautiful color and creaminess of mashed potatoes.

This beet mash potatoes recipe makes enough for four to six servings but you can easily down or up-scale the recipe. Just peel and cube equal weights of russet potatoes and beets, boil until fork tender, pulse in a food processor, and season to taste with butter, salt, and pepper. That’s it.

More Side Dish Recipes:

• Make Ahead Mashed Potatoes from Karen’s Kitchen Stories
• Oyster Chowder from Art of Natural Living
• Root Vegetable Gratin from A Day in the Life on the Farm
• Vegetarian Stuffing from Hezzi-D’s Books and Cooks
• Whiskey Glazed Carrots from Palatable Pastime

BEET MASHED POTATOTES

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. russet potatoes, peeled and cubed
• 1 lb. beets, peeled and cubed
• 2 Tbsp butter
• Salt and pepper, to taste

Directions

1. In a large pot, add potatoes, beets, and enough water to cover by and inch.
2. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes.
3. Strain potatoes and beets and let cool slightly before transferring to a food processor. Pulse until smooth and creamy. Add butter and salt and pepper to taste.
4. Serve immediately.

Source: Adapted from my Dad’s Smashed Potatoes.

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Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

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Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Feeling the naturally beautiful color of these beet gnocchi tossed in an equally naturally bright green arugula-basil pesto.

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When it comes to Valentine’s Day, in recent years we tend to prefer avoiding the bustle of restaurants (despite their tantalizing special menus) and cook together at home instead. When we were dating long distance, cooking together was the most common thing we would do when we were actually together. Plus it’s nice to slow down and do something we love together and thus enjoy eating it even more.

I had been wanting to make beet gnocchi for a long time, and finally put it on the calendar for this past Friday night. I love how vibrant the beet color came through, despite requiring more flour than a 100% potato gnocchi. Between being a labor of love and that color, they are a perfect Valentine’s Day date night in option. Especially when paired with an equally vibrant arugula-basil pesto made with pistachios instead of pine nuts.

Date Night Dinner

• Boeuf Bourguignon from Karen’s Kitchen Stories
• Chile Lime Mahi Mahi from That Recipe
• Copycat Applebees Bourbon Street Steak from Palatable Pastime
• Deviled Crab from Art of Natural Living
• Fondant Potatoes from A Kitchen Hoor’s Adventures
• Linguini and Clams from Hezzi-D’s Recipe Box
• Pan Seared Filet Mignon from Jen Around the World
• Sweet and Spicy Chicken from A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BEET GNOCCHI WITH ARUGULA BASIL PESTO

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Yield: 8

Nutrition facts: 200 calories 20 grams fat

Ingredients

ARUGULA PESTO

• 3 cloves garlic, peeled
• 3 oz. Parmesan cheese, cut into 1-inch cubes (freshly shredded is fine)
• 1-1/2 cups arugula
• 1/2 cup fresh basil leaves
• 1/4 cup shelled and roasted pistachios
• 1-1/2 tsp salt
• 1/4 tsp pepper (or lemon pepper)
• 3/4 to 1 cup extra virgin olive oil

BEET GNOCCHI

• 2 lb. Russet potatoes
• 1 lb. beets, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour

Directions

1. For the pesto: In the bowl of a food processor, add garlic. Turn on and add cheese through the feed tube. Continue processing until cheese is finely chopped.
2. Add arugula, basil, pistachios, salt and pepper. Process 2-3 seconds, then gradually add olive oil through the feed tube. Continue processing until thoroughly combined.
3. Pour into an air-tight container, and top with a small amount of olive oil. Store in the refrigerator until ready to use.
4. For the gnocchi: Preheat the oven to 425 degrees. Pierce the potatoes with a fork. Bake until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
5. While the potatoes are baking, prepare the beets. Place beets in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain and blend beets in blender or food processor until smooth.
6. When the potatoes are done, cut in half, scoop the flesh into a large bowl, and mash. Add the beets, egg, and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
7. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.*
8. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
9. Toss in arugula pesto and serve.

Notes

*If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Purple Sweet Potato Gnocchi, my Homemade Pesto, and The Endless Meal.

Brighten your Thanksgiving dinner table with these roasted root vegetables. They are as flavorful as they are colorful!

Thanksgiving food is delicious but it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet potato, parsnip, and orange and purple carrot. It brightens things up, especially when it’s been raining here for over 24 hours.

I chose to share this recipe today because even though my Thanksgiving menu is not vegan, this side dish is which is perfect for celebrating World Vegan Day! It’s actually naturally vegan because it’s just veggies, oil, and herbs. But if you are looking for more vegan recipes, check out the list below this photo.

Happy World Vegan Day Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy

Three years ago: Sugar Cookie Pumpkin Pie Bars

Five years ago: Dark Chocolate Peanut Butter Banana Smoothie

Six years ago: Slow Cooker Tomato Basil Soup

Seven years ago: Pecan-Crusted Chicken with Roasted Broccoli

Eight years ago: Homemade Pumpkin Puree

ROASTED ROOT VEGETABLES

Serves 8

Ingredients:

2 small beets

2 large carrots (I used one orange one purple)

1 regular sweet potato

1 large parsnip

2 Tbsp olive oil

1 tablespoon fresh minced parsley divided, plus more for garnish

Salt and pepper, to taste

Directions:

1. Preheat oven to 350 F. Grease a 9-inch pie pan and set aside.
2. Wash root vegetables, dry, and peel (if desired). Using a mandoline, cut 1/8-inch thick slices.
3. Place in a large bowl with olive oil and 1-1/2 tablespoons parsley, toss to coat, and season with salt and pepper.
4. Layer vegetables in a spiral in prepared pie pan. Roast for 40-45 minutes, or until tender.
5. Sprinkle remaining parsley on top and serve.

Source: Adapted from Nosh and Nourish and Spoon Fork Bacon.

While I love tried and true recipes, they are also my favorites to adapt because I know they have withstood the test of time and as such will likely survive an ingredient change or two. Many recipes that are go-tos in a household have been passed down, and that definitely holds true for me as well with many recipes from my parents or grandmother. My dad’s potato salad is one of those things that I will always claim in superior to all other potato salads. Although I admit I used to demand he make it without the onion and green bell pepper because I couldn’t handle the crunchy texture in a otherwise creamy food. While texture does still get me sometimes (mushrooms), thankfully I outgrew many of my childhood food aversions and make it according to his recipe when I prepare it myself.

But one day I got the idea of making it fun colored with the simple addition of beets! I substituted the green bell pepper for beets, used a red onion instead of a yellow onion, and white balsamic instead of regular white vinegar but everything else is the same! I reserved a little of the canned beet juice to add tot he potato salad at the end in order to enhance it’s color but that’s totally up to you. With the pink color, it resembles my mom’s investment salad that I recently shared and thought it would be a funny prank to serve them both on the same table. I’ll tuck that one away for April 1.

The occasion for which I made this potato salad was for our first dinner hosted at our new home to thank those that helped us move. To my dismay one person said they didn’t like beets, but after saying they would still try it ended up demanding the recipe for it! So if you too are not usually a fan, give beets a chance and make this potato salad. Perfect side for all the backyard grilling in our future this summer. What are you other favorite summer sides? I love a simple grilled corn on the cob (with the husks still on).

Three years ago: Blueberry Coconut Mojitos

Four years ago: Sourdough Demi Baguettes

Five years ago: Strawberry-Rhubarb Granola Crumble

Six years ago: Grizz-Pops

Eight years ago: Pomegranate-Goat Cheese Ball

BEET POTATO SALAD

Serves 8

Ingredients:

6 medium red potatoes (about 1 lb.)

1 (15 oz.) can beets, liquid reserved and chopped

5 eggs

1 small red onion, chopped

4 green onions, chopped

7 oz. mayonnaise

4 oz. sour cream (or plain Greek yogurt)

1/4 cup extra virgin olive oil

2-1/2 Tbsp sugar

2-1/2 Tbsp pickle relish

2 Tbsp white balsamic vinegar

1/2 tsp salt

Directions:

1. In a large pot, place the whole potatoes and eggs and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle. Peel potatoes and eggs, then chop (reserve one egg, sliced for garnish).
2. Place potatoes, beets, eggs, and remaining ingredients into a large bowl and stir gently until thoroughly combined. Add a little of the reserved beet liquid if desired for color/consistency.
3. Place in serving bowl, smooth out, and top with egg slices. Cover and refrigerate until ready to serve.

Source: Adapted from my Dad’s Creamy Potato Salad.

Remember the delicious sheet pan dinner I shared a couple weeks ago from products I ordered through Green Bean Delivery? Well here is another thing I made with some other items in that box! For this dish you could definitely make your own beet noodles with a spiralizer, I used Cece’s Veggie Noodle Co. beet spirals and then made a creamy feta sauce using Caprini Creamery goat cheese feta and Hartzler Family Dairy whole milk. The kale was also part of the delivery which turned into kale chips to add texture to this dish.

It’s amazing how substituting grain noodles for vegetable noodles can totally change the nutrition of a meal. This dish with traditional noodles, while carb-ilicious, for me it would definitely require an extra serving of vegetables on the side. But by using the beet noodles it’s a meal all by itself and I’m a fan of sneaking in vegetables without it being overly obvious that I’m eating vegetables. And beets are so pretty! That’s not to say I don’t ever eat pasta but with dishes like this I am more than okay with skipping it. But if you are missing the carbs I think some sweet potato gruyere pierogi would pair nicely here.

In other news, I started a separate Instagram account for all my Columbus adventures. I originally thought about doing this almost 2 years ago when I started getting more involved with the local food scene here, but I decided then that I didn’t want to manage a second account and instead came up with the hashtag #SpiffyColumbus to use. But last night I was having second thoughts about that decision, wishing I had done it after all, and after a nudge from some friends I went ahead and created the @SpiffyColumbus account! So @TheSpiffyCookie will remain mostly blog-oriented from now on, which I think my non-Columbus followers will appreciate.

Two years ago: Strawberry Black Peppercorn Pistachio Cookie Bars

Three years ago: DIY Gold Confetti Napkins

Four years ago: Balsamic-Strawberry Bagel Bruschetta

Five years ago: Cast Iron Skillet Brussels Sprouts Bacon Pizza

Six years ago: Gnocchi with Roasted Red Pepper Cream Sauce

Seven years ago: Nutella Mousse

SPIRALIZED BEET NOODLES WITH FETA CREAM SAUCE

Serves 2

Ingredients:

2 Tbsp olive oil, divided

1/2 bunch of lacinato kale, stems removed and coarsely chopped

1 (10.7 oz.) container spiralized beets (about 3-4 cups)

1/4 cup crumbled feta cheese

1/4 cup whole milk

1 clove garlic, minced

Salt, to taste

2 Tbsp toasted walnut pieces

Prepared pesto, for garnish

Directions:

1. Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
2. Massage 1 tablespoon of the olive oil onto the kale leaf pieces and place on a single layer on the prepared baking sheet. Cook for 5 minutes or until crispy.
3. Meanwhile, heat the remaining olive oil in a large saute pan over medium heat. Add the spiralized beets and cook, tossing and turning the noodles frequently, for 5 minutes or until al dente.
4. In a small bowl, vigorously whisk together the feta, cream, and garlic until creamy. Seasons with salt to taste.
5. To serve, divide the noodles between two plates. Top with whipped feta, kale chips, and toasted walnut pieces. Drizzle with a little pesto and serve.

Source: Adapted from The Wimpy Vegetarian.

Disclosure: While I did receive a discount on my Green Bean Delivery order, I was not required to create a recipe from my experience. All thoughts and opinions remain my own.

Items you may need (affiliate links):

Making your own homemade chips out of your favorite root vegetables couldn’t be easier. What variety will you make?

This week has been an utter whirlwind. Not only am I crazy busy at work but I’ve been packing my social calendar a bit too tight lately as well. More than usual I should say as I tend to juggle more than the average person normally. Last night a friend told me that I travel more than anyone she knows after finding out that I am yet again going out of town this weekend. Which means I did my usual stay up crazy late and then wake up crazy early, resulting in too little sleep, in order to get everything done on my to-do list before heading out after work today. If I start noticing more gray hairs taking up residence I will definitely know why – and then I will just dye them purple :-P.

One of the things on my to-do list was preparing snacks for lab meeting today. Each lab member takes turns bringing in snacks and while a sane person would just go to the store and be done with it, I always go overboard and create a bunch of things from scratch. Which always turns me into a ball of stress as I realize I yet again planned too much to do the night before heading out of town. Why do I do this to myself?! Heck two of the last times I was in charge of snacks I made homemade bagels. I must enjoy the challenge on some level because this time I thought it was a great idea to make my own veggie chips with my new OXO Chef’s Mandoline.

These beet biscuits are not dyed with food coloring. That beautiful pink color comes from pureed beets. Serve with your next dinner or even breakfast!

This month for Secret Recipe Club I picked a recipe from Lauren’s blog Sew You Think You Can Cook. She and I have been in several cooking groups together including Brunch Week, Hot Summer Eats, 10 Days of Tailgate, Pi Day, and even Cupcake Day. It was during 10 Days of Tailgate that I discovered that we may have difficulty being friends during football season as she is an Auburn alum and her dad went to *ichigan. No that “*” is not a typo, I am just bleeping out a bad word because as you know I am a proud Ohio State alum! Oddly enough she too also lives in Ohio! Either I completely forgot or I somehow never knew this information. Lots of great bloggers in this state, I’m telling you.

While flipping through her recipes I originally set out to make something festive, such as pork with spiced apples or pretzel caramel bread pudding, but instead went with these beet biscuits because ever since I made the Beetza I’ve been dabbling with it more. And I happened to have some leftover canned beets after making beet hummus and decided this recipe was a great way to put them to use. I couldn’t really taste the beets in the biscuits but I am not entirely sure that is a bad thing haha! But the biscuits were a very pretty pink color and turned out tender and wonderful. I am dreaming of homemade biscuits and gravy now. Wouldn’t that be a fun colorful way to start the day!?

P.S. Lauren also has a post for cute and easy Halloween house decor. I may need to steal some of her ideas.

Two years ago: Sea Salt Pumpkin Peanut Butter Cups

Four years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

BEET BISCUITS

Makes 9 biscuits

Ingredients:

2 oz. canned whole beets, drained and rinsed

1/2 cup milk

1-1/2 cup all-purpose flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

6 Tbsp cold unsalted butter, cubed

Directions:

1. Preheat oven to 425 degrees F. Line a baking sheet with a silicone baking mat, parchment paper, or lightly grease and set aside.
2. Place beets and a few tablespoons of the milk in a food processor. Puree until fairly smooth smooth.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold cubed butter (with two knives of a pastry blender) until it resembles coarse sand.
4. Fold the pureed beet and remaining milk into the flour mixture.
5. Knead dough on a floured surface a few times, adding extra flour if needed. Shape into a 1/2″ thick square, cut into 9 square biscuits and place on prepared baking sheet.
6. Bake 12-14 minutes or until lightly golden on top and firm to the touch.
7. Serve warm.

Source: Adapted slightly from Sew You Think You Can Cook.

Weekends are much too short and there are far too few of them. I know this because I’ve spent the better part of this summer with jam packed weekends but I am not necessarily complaining. Friends and family coming to visit, going out of town for weddings and camping, a whirlwind 600 mile road trip in under 24 hours, and even more to come in the remainder of summer. This past weekend I reunited with the friends I made during my short 1 year stint living in Knoxville between grad school and my current job for our second annual #cabinlife weekend. I hadn’t seen them since I departed in December and it was an awesome, yet too short, weekend like all the rest but we managed to pack it all in. Hot tub, shooting stars, frisky lightning bugs, card games, personal live music/sing-a-long, a walk along the river, and an excess of food and drinks.

What does this strange yet pretty looking pizza have to do with any of that? Not much really except that I did actually acquire this recipe from my friend Brandi who also happened to visit since I moved to Ohio but she was lucky enough to be here a few months ago during a huge snowfall. But that’s another story. This pizza consists of a cauliflower crust topped with a beet puree, goat cheese, candided walnuts, and fresh arugula. I might have a thing for arugula on top of pizza, don’t you think? Exhibit A/B/C/D.

Four years ago: Chicken Gyros with Tzatziki Sauce

BEET PIZZA WITH CAULIFLOWER CRUST (BEETZA)

Serves 2-3

Ingredients:

CAULIFLOWER CRUST

1/2 large head cauliflower

1 egg, lightly beaten

2 oz. goat cheese, crumbled

1 Tbsp fresh minced oregano (or 1 tsp dried)

1 Tbsp minced garlic (about 2 cloves)

Salt and pepper, to taste

BEET SAUCE

1 (15 oz.) can whole beets, rinsed and drained

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 Tbsp minced garlic (about 1 clove)

1/2 tsp crushed red pepper (optional)

Salt and pepper to taste

TOPPINGS

1 cup walnuts

2 Tbsp brown sugar

1 Tbsp honey

Pinch Salt

4 oz. goat cheese, crumbled

2 handfuls fresh baby arugula

Directions:

1. Preheat oven to 450 degrees. Generously coat a cookie sheet or pizza pan with nonstick spray, set aside.
2. Use a cheese grater or food processor to shred the cauliflower into small crumbles (NOT puree). You should have 2 cups, if not shred more. Place cauliflower in a large microwave-safe bowl and microwave for 8 minutes. Allow to cool, then squeeze out excess liquid using a colander and paper towels.
3. Return cauliflower to the large bowl. Add remaining crust ingredients and stir until blended. Dump the mixture onto the prepared pan and pat into about a 12-inch circle. Spray crust lightly with nonstick spray and bake for 15-20 minutes, or until golden.
4. While the crust bakes, prepare the beet sauce. Add beets to a food processor (or blender) and pulse until finely chopped. Add olive oil, balsamic vinegar, garlic, and red pepper (if using). Pulse until smooth. Season with salt and pepper to taste. Set aside and prepare the candied walnuts.
5. In a small skillet over medium heat combine the walnuts, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
6. When the crust is cooked and golden, remove from oven. Spread beet sauce over the pre-baked crust and sprinkle with goat cheese. Bake for another 5-10 minutes or until the cheese is soft and bubbly.
7. Sprinkle with candied walnuts and fresh arugula. Cut into 6 slices and serve immediately.

Source: Adapted slightly from my friend Brandi and my Cauliflower Pizza Crust.

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