Whenever we see fresh beets growing in a garden or stocked in a store, we wish we had new ideas for preparing a vegan beet-based dish. In a previous issue of VRG’s Journal, Debra Daniels-Zeller wrote an article offering many suggestions including Orange Beet Puree, Savory Baked Beets with Horseradish Sauce, Roasted Rosemary Beets, Creamy Beet Green Chowder, Spicy Sesame Beets and Greens with Jasmine Rice, Smoky Tempeh with Beets and Wilted Greens over Pasta, Balsamic-Basil Pickled Beets, and Borscht.
Read the entire article here: https://www.vrg.org/journal/vj2000sep/2000_sep_beet_it.php
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