Category Archives: beets

roasted+vegetables, roasted+winter+vegetables, beet+recipe, celery+root, yam+recipes, sweet+potato+recipes

Introducing… A couple of new things!

 Oven Roasted Winter Vegetables
Can you guess what the white vegetable is?  It’s not a potato!
Judging from the number of people who are surprised when I serve it…. most people have never tried celery root.
I will admit that I’d never had it until my European in-laws made a soup for New Year’s Eve that had this odd white vegetable.  But I’m up for new things, so I tried it–and loved it!  (I also tried parsnips for the first time and was not so impressed.  It’s OK to not like everything that we try!)
And while we are on trying new things, I have been living the “Steamed is the best way to cook vegetables” philosphy for a LONG time.  But a couple of years ago a friend turned me on to roasting.  Now, I’d had roasted vegetables–in restaurants, in fancy recipes–but I had no idea how easy, nutritious, and delicious roasting is!
Now it’s just about the only way I cook my vegetables.  
So let’s combine new thing #1–celery root, and new thing #2–roasting!
roasting+vegetables, roasted+vegetables
Here I have a huge beet, a huge garnet yam, and a huge celery root.  (If you get big ones you don’t have to peel so much!)  You can also roast carrots, winter squashes, parsnips, potatoes (the fingerling potatoes cut in half lengthwise are fantastic!), asparagus, green beans, brussels sprouts (they are so delicious roasted!  Cut them in half), onions, broccoli, leeks, cauliflower, mushrooms, and so much more!  Think of the possible beautiful taste and color combinations!
roasting+vegetables, roasted+vegetables


First, preheat your oven to 450 degrees (yes, you read that right!)
Peel (if necessary) and then cut the vegetables in uniform-sized chunks.  
Place on a baking pan and then drizzle with olive oil.  As you can see, I roast my beets in a separate pan, since everything will turn red if you roast them together!  But without the beets, you can roast everything on one pan. It’s also better if the chunks are not crowded–they roast more uniformly and give up less juice.


roasted+vegetables, roasting+vegetables


Toss the vegetables all around to coat with the olive oil.  You can use a spatula, but I think just doing it by hand is the best method.


roasting+vegetables, roasted+vegetables, celery+root


Sprinkle generously with freshly ground salt and pepper.  You can also add fresh or dried herbs.  These winter vegetables are terrific with rosemary (my favorite), thyme, or oregano.  With lighter vegetables (asparagus, beans, broccoli, brussels sprouts) I love to use whole basil leaves.  They roast so nicely!
Another nice addition is nuts or seeds.  Pine nuts are excellent with roasted vegetables!
roasted+vegetables, roasting+vegetables, celery+root
Bake in your 450 degree oven for about 6-10 minutes, depending on the size of your vegetable chunks.  Turn the vegetables once, then bake an additional 6-10 minutes, until fork-tender.  You don’t want them to be mushy, though.  (For thin vegetables like asparagus or green beans, you’ll only need to roast 3-4 minutes before turning and checking.  Especially watch brussels sprouts–they get bitter if you over-cook them.  They should be bright green when done.)
roasting+vegetables, roasted+vegetables, celery+root
Now you’re in for a beautiful and tasty treat!  Remove from the oven and serve!
I usually roast much more that we can eat in one meal, and have this for lunch for several days afterwards.  Yum!
Happy roasting!  And try a new vegetable today!
raw+beet+rolls, raw+recipes, beet+recipes, appetizer+recipes

Raw Beet Rolls

Want to Try Raw?  Here’s an Idea!

raw+beet+rolls, eating+raw

I’ve mentioned in a previous blog post about my Battle with the Beet when I featured the recipe for Love Beets All Brownies. Happily Beets won in the end.

This recipe from our Demo Captain, Stephanie, was one of the prettiest that I’ve seen so far.
Slightly resembling a dolma at first glace, The dark hunter green of the cucumber and red chard against the vivid magenta of the chopped beets makes this little snack as fun to look at as it was to eat!

raw+beet+rolls, eating+raw




You’ll Need:

  •  1 bunch of organic red chard
  • 2 organic cucumbers
  • 1 organic beet
  • 1 organic garlic clove
  • 1 cup pecans
  • 1/2 tsp salt & pepper
  • 1/4 of an organic red onion
  • 1 Tb raw honey
  • 1 organic lemon (juiced), raw+beet+rolls



  • Slice the chard leaves into long large strips. 
  • Blend Pecans in a food processor or blender into large crumbles. 
  • Scoop out center of cucumber and set aside. 
  • Cut beets into small pieces. 
  • Add all ingredients (except for pecan crumbled and outsides of cucumbers) into food processor and blend well. 
  • Place mixture into a large bowl and add the pecans and mix well. 
  • Cut cucmber skins into 1/2 inch slices. 
  • Using a cucumber slice, scoop up a good amount of beet mixture onto it. 
  • Wrap the chard strip around the cucumber & beet and skewer with a toothpick to secure., raw+beet+rolls

We hope you enjoy!



beet+brownies, healthy+brownies

“Love Beets All” Brownie Recipe for Valentines Day

Valentines Day isn’t for a couple of weeks but already we can see little tastes of it here and there.

Taste is something special. Sure, smells can bring you back to a time that you thought you had forgotten, but taste demands your attention to the present and can practically knock you breathless at times of extreme flavor.

Somehow taste can also echo the emotions of the person who is making the food,
hence the idea of putting a little love into your cooking.

Cooking for someone is just another way, in the infinite amount of options that we have, to tell someone that you truly love and appreciate them for who they are and what they do.

“There is no remedy for love but to love more” – Henry David Thoreau

There is also no recipe for love.

2 tablespoons of friendship mixed with 3 ½ cup of sweetness and a pinch of understanding baked at 350 degrees for 4 years will not guarantee a lifetime of spontaneous and romantic moments with the love of your life! We are all too different and too unique of individuals for there to be measurable and definite equation for love. That being said, let’s turn to something that we can measure and will never fail to make your heart sing on Valentines Day, or any day for that matter.


This is a recipe that my dear friend and work colleague, Jamie Tracey, Vitamin manager and specialist at our Lassens location in Thousand Oaks, brought into work one day.
 Jamie is one of the most talented and brave cooks that I’ve ever met. She’s not afraid to combine two opposing ingredients to create taste explosions the likes of which I’ve never known!

I’ve never really liked beets. Customers would try to get me into them, telling me that the flavor was “earthy” and “strangely addictive” and although I could definitely see the earthiness, the addiction never quite hit me. One beautiful morning she presented me with a little reddish-brown square on a napkin. “I made brownies last night!” she smiled.

“Aww, thanks James” I replied as I brought the little square up to meet my eyes. My first thought was that these are the prettiest brownies I’ve ever seen, a deep rich brown with a scarlet hue. I thought maybe they were red velvet brownies, but as I took that first bite the truth was revealed. What met me in that moment was an attack of deep, complex and unfathomably rich and unique flavors . My first guess was not beets but rather magic. I looked into her eyes, my mouth wide open and flapping with words that I just couldn’t manage myself to expel, as her face lit up – “They’re beet brownies!” she beamed.

My forehead crinkled with confusion but my taste buds continued to sing. 

Jamie strikes again! Like countless times before, I am forced to cross off beets from my “Foods that I will NEVER enjoy” list. Thanks to people like Jamie, this list is rapidly shrinking.

I’ve made some alterations to her recipe to make it a little more health conscious (Reducing the sugar and adding half xylitol and substituting the butter for Earth Balance natural vegan buttery spread), but the outcome is still savory, deep and beautiful.

These brownies are the new quintessential Valentines Day treat, encompassing all that we’ve come to know as Valentines Day! Chocolate, red, hearts and of course, what better way to say “I love you” than giving your honey something truly healthy?

I give you … 

“Love Beets All” Brownies


You’ll Need:

  • 2 large organic beets, peeled and sliced or 1 14oz can of sliced beets, keep the juice to the side
  • 4 Tbs of Earth Balance Natural Buttery Spread or 1 stick of organic unsalted butter (try Organic Valley unsalted cultured butter)
  • ½ cup of organic sugar (try Wholesome Sweeteners organic sugar)
  • ½ cup of Xylitol (try XyloSweet natural xylitol)
  • 1 tsp organic vanilla extract (try Simply Organics pure vanilla extract)
  • 4 large eggs (Try Organic Valley organic cage free eggs or for a vegan option, try making chia gel by adding 1 Tb ground chia seed to 3 Tb of hot water = 1 egg)
  • ½ cup of all-purpose flour (Try Arrowhead Mills organic all-purpose flour)
  • HEAPING ½ cup unsweetened coco powder (try Dagoba organic coco powder)
  • 1 – 2 tablespoons of strong black brewed coffee (try Ravens Brew organic whole bean coffee)
  • ½ cup semi sweet chocolate chips (try SunSpire chocolate chips)

1. Preheat the oven to 350 degrees
2. Puree the beets in a blender or food processor until they reach a smooth consistency.


If you’re using fresh beets, add a little water as needed so that they can blend easier. If you are using canned beets, keep the liquid that they come in to the side and add a little as needed to the blender. Set the blended beets aside.

 3. In a large bowl mix together the buttery Earth Balance, coffee, sugar, xylitol and vanilla. Add the eggs one by one stirring intermittently. Slowly mix the beet puree into the butter and sugar mixture (this part is pretty! It’s so fun to watch the white swirl with the vivid red of the beets) and mix until fully combined.





4. In a separate bowl, mix together flour, coco powder. Add coco mixture into the beet mixture and stir until smooth. Finally, stir in the chocolates chips.


5. Pour final concoction into a 9 x 9 baking dish OR into a festive heart-shaped cupcake holder like the one I used (will make 18 heart-shaped brownies) and bake for 25 – 30 minutes. Brownies are ready when you can poke them with a toothpick and it comes out clean.


These brownies are really nice right out of the oven but they taste extra beety.
The flavor explosion really kicks in after they’ve cooled and sat for a couple hours.
For best results, bake them the night before and serve them room temperature the next day with a light sprinkle of powdered sugar.

Test these out on your friends and loved ones and watch their jaw drop when you tell them that the secret ingredient is beets!

Keep a look out for more delicious and delightful recipes and tips for Valentines Day and don’t forget to check out our Valentines Day display this starting February 1st throught the 14th at every Lassens location which will be loaded with goodies and gift ideas for your special someone.

beet+brownie, valentines+day

Good friends make good food!
Left to Right:
Lassens Marketing Director Ashley,
Lassens Vitamin Manager Thousand Oaks Jamie
and Lassens Art Director Mykey (me!)

Love, the Lassens team!