34+ Easy Diabetic Beet Recipes Nutritious, Delicious, and Blood Sugar-Friendly

Beets are a powerhouse vegetable, packed with essential nutrients, fiber, and antioxidants that offer incredible health benefits—especially for those managing diabetes.

Their natural sweetness may raise concerns, but thanks to their high fiber content, beets have a relatively low glycemic impact, making them an excellent addition to a balanced diabetic diet.

In this article, we’ll explore 34+ diabetic-friendly beet recipes, ranging from hearty salads and warming soups to delicious smoothies and creative main dishes.

Whether you’re looking for a quick snack, a flavorful side dish, or a full meal, these beet recipes will help you enjoy the vibrant taste of this superfood while keeping your blood sugar levels in check.

34+ Easy Diabetic Beet Recipes Nutritious, Delicious, and Blood Sugar-Friendly

Incorporating beets into your diet doesn’t have to be complicated or worrying for those managing diabetes.

With these 34+ diabetic-friendly beet recipes, you have plenty of delicious and nutritious options to explore.

Whether you prefer them roasted, blended into smoothies,tossed into salads, or turned into savory main courses, beets offer a versatile and health-boosting ingredient that complements any meal plan.

Try these recipes today and discover how easy it is to enjoy the natural sweetness of beets while keeping your blood sugar levels stable.

Let us know your favorite beet recipe in the comments below!

Roasted Beetroot Salad with Feta and Walnuts

This vibrant and hearty salad combines the natural sweetness of roasted beets with the creamy richness of feta cheese and the crunch of walnuts, making it an excellent choice for diabetics seeking a delicious yet nutritious meal.

• 3 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup arugula or spinach leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the beets for 25-30 minutes, flipping halfway, until tender and caramelized.
4. In a large bowl, combine the arugula or spinach with the roasted beets.
5. Sprinkle crumbled feta cheese and walnuts over the top.
6. In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the salad before serving.
7. Serve immediately or chill for a refreshing cold version.

This roasted beetroot salad is not only full of flavors and textures but is also packed with fiber and healthy fats, making it a diabetic-friendly dish. The high fiber content helps control blood sugar levels, while the healthy fats from walnuts contribute to overall heart health. The combination of beets, feta, and walnuts creates a satisfying and flavorful meal that works well as a side dish or a light main course.

Beet and Lentil Soup

A warming and nutrient-packed soup, the earthy flavor of beets pairs beautifully with the protein-rich lentils, making this dish a satisfying and diabetic-friendly choice for any season.

• 2 medium beets, peeled and grated
• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the grated beets, cumin, coriander, and a pinch of salt and pepper. Cook for another 5 minutes, stirring frequently.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer.
4. Add the rinsed lentils and cook for 25-30 minutes, until the lentils and beets are tender.
5. If you prefer a smoother soup, blend the mixture using an immersion blender or in batches in a regular blender.
6. Garnish with fresh parsley before serving.

This beet and lentil soup offers a rich and satisfying meal full of fiber, plant-based protein, and antioxidants. The combination of lentils and beets helps stabilize blood sugar levels, making it a great choice for diabetics. Additionally, the natural sweetness of the beets provides a depth of flavor that complements the warming spices. This soup can be enjoyed as a filling lunch or dinner and is even better the next day after the flavors have had time to meld.

Beet and Carrot Smoothie

This refreshing and energizing smoothie is packed with vitamins and minerals. Beets and carrots together provide a healthy dose of fiber and antioxidants, making it a perfect diabetic-friendly breakfast or snack option.

• 1 small beet, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1/2 cup unsweetened almond milk or any milk of your choice
• 1/2 cup plain Greek yogurt
• 1 tablespoon chia seeds
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lemon juice
• Ice cubes (optional)

Instructions:

1. In a blender, combine the chopped beet, carrot, almond milk, Greek yogurt, chia seeds, ginger, and lemon juice.
2. Blend on high until smooth and creamy. If the smoothie is too thick, add more almond milk to reach the desired consistency.
3. Add ice cubes and blend again for a chilled version of the smoothie.
4. Pour into a glass and serve immediately.

This beet and carrot smoothie is a delicious and healthy option for anyone with diabetes. Beets and carrots provide a powerful antioxidant boost, while Greek yogurt offers protein to keep you feeling full. The addition of chia seeds gives the smoothie a boost of omega-3 fatty acids, which are beneficial for heart health. With the tanginess of lemon and the kick of fresh ginger, this smoothie is a refreshing and nutritious drink that can be enjoyed at any time of the day.

Beetroot and Avocado Toast

This simple yet satisfying toast combines the earthy sweetness of beets with the creamy richness of avocado, creating a heart-healthy meal that’s both filling and diabetes-friendly.

• 2 small beets, roasted and thinly sliced
• 1 ripe avocado, mashed
• 2 slices whole grain bread
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap the beets in aluminum foil and roast them for 40-50 minutes, or until tender.
2. While the beets are roasting, toast the whole grain bread slices until golden and crispy.
3. Mash the ripe avocado with lemon juice, olive oil, salt, and pepper in a small bowl.
4. Once the beets are roasted, peel and slice them thinly.
5. Spread the mashed avocado onto the toasted bread, then top with the sliced roasted beets.
6. Garnish with fresh dill or parsley, and serve immediately.

This beetroot and avocado toast offers a wonderful combination of textures and flavors, with the creamy avocado providing healthy fats and the beets offering essential nutrients and fiber. Whole grain bread adds an extra layer of fiber to help regulate blood sugar levels. This meal can be enjoyed for breakfast, as a light lunch, or even as a snack. It’s a fantastic way to start your day or to fuel up during a busy afternoon.

Beetroot and Chickpea Patties

These protein-packed patties are a great way to incorporate beets into your diet. The combination of beets and chickpeas creates a filling and nutritious dish that is diabetic-friendly and great as a main course or a snack.

• 2 medium beets, peeled and grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup breadcrumbs (whole wheat or gluten-free)
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. In a food processor, pulse the chickpeas until roughly mashed but still slightly chunky.
2. In a large bowl, combine the mashed chickpeas with the grated beets, breadcrumbs, chopped onion, garlic, cumin, coriander, salt, and pepper.
3. Mix everything together until fully combined. If the mixture is too wet, add more breadcrumbs until you can shape it into patties.
4. Heat a small amount of olive oil in a pan over medium heat. Shape the mixture into small patties and fry them for about 3-4 minutes on each side, until golden brown and crispy.
5. Serve the patties with a side of yogurt or a light salad.

These beetroot and chickpea patties offer a delicious plant-based option that’s high in fiber and protein, making them an ideal choice for those with diabetes. The beets provide a touch of sweetness and an abundance of nutrients, while the chickpeas offer protein and fiber to help stabilize blood sugar levels. These patties are great on their own or as part of a larger meal, and they can also be served in a whole grain bun for a tasty and healthy veggie burger.

Beetroot and Quinoa Bowl

This vibrant, nutrient-dense bowl features roasted beets, quinoa, and a tangy dressing, offering a well-rounded meal that’s high in fiber and protein—perfect for those managing diabetes.

• 1 cup cooked quinoa
• 2 small beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup feta cheese (optional)
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey (optional)
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, then spread them out on a baking sheet.
2. Roast the beets for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
3. In a large bowl, combine the cooked quinoa and roasted beets.
4. In a small bowl, whisk together the tahini, lemon juice, honey (if using), salt, and pepper. Pour over the quinoa and beets mixture and toss gently to coat.
5. Garnish with feta cheese and fresh herbs before serving.

This beetroot and quinoa bowl is a satisfying meal that provides a balance of protein, fiber, and healthy fats—perfect for those looking to manage their blood sugar. Quinoa is a whole grain that’s rich in protein and fiber, while beets offer a variety of vitamins and antioxidants. The tahini dressing adds creaminess and healthy fats, making this bowl both delicious and nourishing. This dish is not only great for lunch or dinner but can also be enjoyed as a meal prep option for the week ahead.

Beetroot and Cucumber Raita

This refreshing Indian-inspired dish combines the earthy flavor of beets with the coolness of cucumber, creating a flavorful and diabetic-friendly accompaniment that works well with any meal.

• 1 small beetroot, boiled and grated
• 1 small cucumber, finely chopped
• 1 cup plain Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• A pinch of paprika or chili powder (optional)

Instructions:

1. Grate the boiled beetroot and finely chop the cucumber.
2. In a bowl, combine the Greek yogurt, grated beetroot, chopped cucumber, fresh mint, ground cumin, salt, and pepper.
3. Stir everything together until well combined, and adjust seasoning to taste.
4. Sprinkle a pinch of paprika or chili powder on top for an added kick (optional).
5. Serve chilled as a side dish or dip.

This beetroot and cucumber raita is a wonderfully refreshing and healthy side dish, offering a light, cooling flavor that balances out spicy or hearty meals. The yogurt provides a good source of protein and probiotics, while the beets and cucumber add vitamins and fiber. With the inclusion of mint and cumin, this raita becomes a soothing, digestion-friendly accompaniment perfect for anyone managing their blood sugar.

Beetroot and Sweet Potato Mash

A creamy and flavorful alternative to traditional mashed potatoes, this beetroot and sweet potato mash combines the natural sweetness of both vegetables while being rich in fiber and antioxidants, making it ideal for diabetics.

• 2 medium beets, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup unsweetened almond milk (or more as needed)

Instructions:

1. In a large pot, bring water to a boil. Add the cubed beets and sweet potatoes and cook until tender, about 15-20 minutes.
2. Drain the vegetables and return them to the pot.
3. Add olive oil, ground cinnamon, salt, and pepper, and mash the vegetables together until smooth.
4. Gradually add almond milk until the desired creamy texture is achieved.
5. Serve warm as a side dish.

This beetroot and sweet potato mash offers a delightful twist on a classic comfort food. Sweet potatoes are rich in fiber and vitamin A, while beets provide an abundance of antioxidants and fiber, making this mash a diabetic-friendly option for any meal. The cinnamon not only adds a hint of sweetness but also has anti-inflammatory benefits. This dish pairs wonderfully with lean proteins like chicken or fish, or it can be enjoyed on its own for a lighter meal.

Beetroot and Spinach Stir-Fry

A simple yet flavorful stir-fry that combines the sweetness of beets with the earthiness of spinach, this dish is full of vitamins, minerals, and fiber—perfect for a quick, healthy, and diabetic-friendly meal.

• 2 medium beets, peeled and thinly sliced
• 2 cups fresh spinach leaves
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the thinly sliced beets and cook for about 5-7 minutes, stirring frequently, until they begin to soften.
3. Sprinkle the turmeric over the beets and stir well to coat. Continue cooking for another 5 minutes.
4. Add the spinach leaves and cook for an additional 2-3 minutes, or until the spinach wilts.
5. Season with salt, pepper, and lemon juice, then sprinkle with sesame seeds before serving (optional).

This beetroot and spinach stir-fry is a vibrant and nutritious dish that comes together in just a few minutes. The combination of beets and spinach provides a great source of fiber, vitamins, and minerals, helping to maintain healthy blood sugar levels. The addition of turmeric gives the dish anti-inflammatory properties, and the lemon juice brightens the flavors. This stir-fry is a great side dish or light main course and can easily be paired with brown rice or quinoa for a complete meal.

Beetroot and Apple Slaw

This refreshing slaw combines the natural sweetness of beets with the crisp tartness of apples, creating a crunchy, vibrant dish that’s perfect for a diabetic-friendly side or light lunch.

• 2 small beets, peeled and grated
• 1 large apple, grated
• 1/4 cup shredded carrots
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large bowl, combine the grated beets, apple, and shredded carrots.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey (if using), salt, and pepper.
3. Pour the dressing over the vegetable and apple mixture, and toss everything together until well combined.
4. Garnish with fresh parsley or cilantro before serving.
5. Serve chilled for a refreshing crunch.

This beetroot and apple slaw is a light, vibrant dish that’s full of fiber, vitamins, and antioxidants. The beets and apple work in harmony to provide a combination of sweet and tart flavors, while the carrots add a nice crunch. This slaw is great as a side dish for grilled meats or as a refreshing snack. The inclusion of apple cider vinegar offers digestive benefits and a tangy contrast to the sweetness of the vegetables. It’s a great, low-calorie option for managing blood sugar levels while satisfying your taste buds.

Beetroot and Almond Muffins

These delicious muffins use beets to add moisture and natural sweetness, creating a healthy, diabetic-friendly treat that’s perfect for breakfast or a snack on the go.

• 1 cup grated beetroot (about 2 small beets)
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup chopped almonds (optional)
• 1 tablespoon honey or stevia (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, beat the eggs, then add the grated beetroot, applesauce, almond milk, vanilla extract, and honey or stevia (if using).
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Fold in the chopped almonds if desired.
6. Spoon the batter evenly into the muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

These beetroot and almond muffins are a fantastic way to enjoy a naturally sweet and moist snack without refined sugar. Beets provide fiber and antioxidants, while almond flour offers a lower-carb, gluten-free option. The applesauce and optional honey or stevia help enhance the natural sweetness of the muffins. These muffins are ideal for a healthy breakfast or as a snack that can keep blood sugar levels stable throughout the day.

Beetroot and Tomato Gazpacho

A chilled, refreshing Spanish-style soup, this beetroot and tomato gazpacho is light, flavorful, and packed with nutrients, making it a perfect option for a diabetic-friendly lunch or appetizer.

• 2 small beets, peeled and roasted
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/4 red onion, chopped
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cold water or vegetable broth
• Fresh basil or parsley for garnish

Instructions:

1. Roast the beets at 400°F (200°C) for about 30 minutes or until tender. Let them cool, then peel and chop them.
2. In a blender, combine the roasted beets, chopped tomatoes, cucumber, red onion, garlic, vinegar, olive oil, salt, and pepper.
3. Add cold water or vegetable broth and blend until smooth.
4. Taste and adjust seasoning, adding more vinegar or salt if needed.
5. Chill the gazpacho in the refrigerator for at least 2 hours before serving.
6. Serve cold, garnished with fresh basil or parsley.

This beetroot and tomato gazpacho is a refreshing and light option for those looking to enjoy a flavorful, low-calorie meal. The beets bring natural sweetness and antioxidants, while the tomatoes provide lycopene and vitamin C. This soup is perfect for hot days and is a great way to get in more vegetables while keeping blood sugar levels in check. Enjoy it as a starter or a light main dish, and pair it with a whole grain roll or a simple salad for a complete meal.

Beetroot and Chickpea Salad

This colorful, protein-packed salad is a perfect combination of earthy beets, creamy chickpeas, and fresh greens, making it a vibrant, diabetic-friendly option for lunch or dinner.

• 2 medium beets, boiled or roasted and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 teaspoon ground cumin (optional)

Instructions:

1. If roasting the beets, preheat the oven to 400°F (200°C), toss the beets in olive oil, salt, and pepper, and roast for 25-30 minutes until tender. If boiling, simply peel, chop, and cook the beets in boiling water until soft, about 15 minutes.
2. In a large bowl, combine the cooked beets, chickpeas, mixed greens, red onion, and feta cheese.
3. Drizzle olive oil and lemon juice over the salad, then sprinkle with cumin, salt, and pepper.
4. Toss gently until all ingredients are well mixed.
5. Serve immediately, or chill for 20-30 minutes for a colder, refreshing salad.

This beetroot and chickpea salad is a nutrient-dense, fiber-rich dish that helps stabilize blood sugar levels. The chickpeas provide plant-based protein, while the beets offer antioxidants and fiber. The addition of feta cheese gives the salad a creamy, tangy flavor that pairs wonderfully with the earthy sweetness of the beets. The cumin adds a warm, aromatic spice that elevates the dish, making it a great option for a light lunch or as a side for dinner.

Beetroot and Coconut Curry

A rich and fragrant curry that combines the natural sweetness of beets with the creamy texture of coconut milk, this dish is a comforting and diabetic-friendly option perfect for a cozy dinner.

• 2 medium beets, peeled and diced
• 1 tablespoon olive oil or coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk (full-fat or light)
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder, diced beets, and vegetable broth. Cook for about 5 minutes to combine the flavors.
4. Pour in the coconut milk, and bring the mixture to a simmer. Cover and cook for 20-25 minutes, until the beets are tender and the curry has thickened.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve with brown rice or quinoa for a complete meal.

This beetroot and coconut curry is a comforting, creamy dish with the perfect balance of savory and sweet flavors. Beets provide essential nutrients like folate and potassium, while the coconut milk offers healthy fats to support heart health. This curry is a satisfying, filling meal that can be enjoyed on its own or paired with a whole grain to make it a more substantial dish. It’s perfect for those looking for a flavorful, hearty, yet diabetic-friendly meal.

Beetroot and Lentil Tacos

These vibrant tacos combine the earthy flavor of beets with protein-packed lentils, creating a hearty filling that’s both satisfying and diabetic-friendly. A great twist on traditional tacos!

• 2 medium beets, peeled and grated
• 1 cup cooked lentils (green or brown)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 4 small corn or whole wheat tortillas
• Fresh cilantro, avocado, and lime for topping

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and cook for about 3-4 minutes until softened.
2. Add the grated beets, cooked lentils, cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 5-7 minutes until the mixture is heated through and the flavors meld together.
3. Warm the tortillas in a dry pan or microwave until soft.
4. Spoon the beet and lentil mixture onto each tortilla.
5. Top with fresh cilantro, sliced avocado, and a squeeze of lime juice before serving.

These beetroot and lentil tacos offer a delicious and hearty plant-based filling that is rich in fiber and protein, making them a great choice for a diabetic-friendly meal. The beets add natural sweetness and vibrant color, while the lentils provide protein and fiber to keep you feeling full longer. The cumin and chili powder give the tacos a flavorful, spiced kick. These tacos are a fun, nutritious twist on a classic favorite, and they can be enjoyed as a quick dinner or a satisfying lunch.

Beetroot and Carrot Soup

This hearty and nourishing soup combines the sweet flavors of beets and carrots, creating a rich, flavorful bowl of goodness that’s perfect for a diabetic-friendly lunch or dinner.

• 2 medium beets, peeled and diced
• 2 medium carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Add the diced beets, chopped carrots, and ground ginger to the pot. Stir for 2-3 minutes to combine the flavors.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 25-30 minutes, or until the beets and carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
6. Garnish with fresh parsley before serving.

This beetroot and carrot soup is a nutrient-dense, heartwarming dish that is rich in fiber, antioxidants, and vitamins. The combination of beets and carrots provides a natural sweetness while helping to stabilize blood sugar levels. The ginger adds a touch of warmth and anti-inflammatory benefits, while the lemon juice brightens the flavors. This soup is filling and low in calories, making it a great option for a diabetic-friendly meal.

Beetroot Hummus

This vibrant, fiber-packed hummus is a unique twist on the classic. The earthy flavor of beets pairs beautifully with the creamy chickpeas, making it a perfect snack or appetizer for anyone managing diabetes.

• 1 small beetroot, peeled and boiled or roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 tablespoon water (or more as needed)

Instructions:

1. If roasting the beetroot, wrap it in foil and roast at 400°F (200°C) for 25-30 minutes or until tender. If boiling, cook the beetroot in boiling water for about 15 minutes. Once cooked, peel and chop it into pieces.
2. In a food processor, combine the roasted or boiled beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper.
3. Blend until smooth, adding water a little at a time until the hummus reaches your desired consistency.
4. Taste and adjust seasoning if necessary.
5. Serve with sliced veggies, pita bread, or whole-grain crackers.

This beetroot hummus is a beautiful, nutrient-packed snack that’s rich in fiber, protein, and healthy fats. The beets bring a burst of color and natural sweetness, while the chickpeas offer plant-based protein to help keep blood sugar levels stable. This hummus is perfect for dipping raw vegetables, spreading on whole-grain bread, or using as a healthy topping for salads. It’s a delicious and easy way to add more beets to your diet.

Beetroot and Bell Pepper Stir-Fry

This simple and flavorful stir-fry combines the sweetness of beets with the crispness of bell peppers, offering a nutrient-packed dish that’s both satisfying and diabetic-friendly.

• 2 small beets, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pan or wok over medium heat. Add the julienned beets and cook for 5-7 minutes until they begin to soften.
2. Add the sliced bell peppers to the pan and continue stir-frying for another 4-5 minutes, until the vegetables are tender but still crisp.
3. Stir in the soy sauce, sesame oil, and rice vinegar. Cook for another 1-2 minutes, stirring to coat the vegetables evenly in the sauce.
4. Remove from heat and garnish with sesame seeds and fresh cilantro.
5. Serve immediately as a side dish or over a bed of quinoa or brown rice for a complete meal.

This beetroot and bell pepper stir-fry is a colorful, crunchy dish that’s full of vitamins and antioxidants. Beets provide essential nutrients while helping to regulate blood sugar, while bell peppers add a boost of vitamin C and antioxidants. The sesame oil and soy sauce add a savory depth of flavor, making this stir-fry a delicious and satisfying option for lunch or dinner. It’s quick to prepare and pairs wonderfully with whole grains for a complete, balanced meal.

Beetroot and Avocado Toast

This vibrant and nutrient-packed twist on traditional avocado toast combines creamy avocado with the earthy sweetness of beets, making it a perfect diabetic-friendly breakfast or snack.

• 2 small beets, peeled and thinly sliced
• 1 ripe avocado
• 2 slices whole-grain or sprouted bread
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh herbs (like parsley or cilantro) for garnish
• Red pepper flakes (optional)

Instructions:

1. Toast the bread slices to your desired level of crispness.
2. In a small bowl, mash the avocado with lemon juice, olive oil, salt, and pepper.
3. Layer the mashed avocado on each slice of toast.
4. Arrange the thin beet slices on top of the avocado.
5. Garnish with fresh herbs and a sprinkle of red pepper flakes for extra flavor.
6. Serve immediately as a satisfying, nutrient-dense breakfast or snack.

This beetroot and avocado toast is a delicious, heart-healthy option that combines fiber, healthy fats, and essential vitamins. The beets provide antioxidants and natural sweetness, while the avocado offers healthy fats and fiber that help stabilize blood sugar levels. The whole-grain bread adds additional fiber to keep you full longer. This easy-to-make toast is perfect for anyone looking for a quick, flavorful meal to start their day or as a mid-day snack.

Beetroot and Zucchini Fritters

These crispy, flavorful fritters are made with grated beets and zucchini, creating a delicious low-carb dish that’s perfect for a diabetic-friendly lunch or dinner.

Recipe:

• 2 small beets, peeled and grated
• 2 medium zucchinis, grated
• 1/4 cup almond flour or whole-wheat flour
• 1 large egg
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)
• Greek yogurt or tzatziki for dipping (optional)

Instructions:

1. Grate the beets and zucchini and place them in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture.
2. In a large bowl, combine the grated beets, zucchini, almond flour, egg, parsley, garlic powder, cumin, salt, and pepper. Mix until well combined.
3. Heat the olive oil in a large pan over medium heat.
4. Scoop spoonfuls of the mixture into the pan, flattening them slightly to form fritters. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Serve warm with a side of Greek yogurt or tzatziki for dipping.

These beetroot and zucchini fritters are a healthy, low-carb alternative to traditional fritters. The beets bring natural sweetness and a vibrant color, while the zucchini adds moisture and a mild flavor. The almond flour provides a gluten-free option while adding healthy fats and fiber. These fritters are crispy on the outside and tender on the inside, making them an ideal snack, appetizer, or light meal that’s full of flavor and beneficial nutrients for managing blood sugar.

Beetroot and Pomegranate Salad

This vibrant salad combines the sweetness of beets with the tartness of pomegranate, creating a visually stunning and nutritious dish that’s perfect for a diabetic-friendly lunch or dinner.:

• 2 medium beets, boiled or roasted and diced
• 1/2 cup pomegranate seeds
• 2 cups arugula or spinach
• 1/4 cup crumbled goat cheese or feta (optional)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 tablespoon toasted walnuts (optional)

Instructions:

1. If roasting the beets, preheat the oven to 400°F (200°C), toss the beets with olive oil, salt, and pepper, and roast for 25-30 minutes until tender. If boiling, simply peel and cook the beets in boiling water until tender, about 15 minutes.
2. In a large bowl, combine the diced beets, pomegranate seeds, arugula or spinach, and crumbled goat cheese or feta.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with toasted walnuts for a crunchy finish (optional).

This beetroot and pomegranate salad is both refreshing and satisfying, offering a combination of sweet, tangy, and savory flavors. The beets are rich in antioxidants, while the pomegranate seeds provide a burst of vitamin C and anti-inflammatory properties. The goat cheese or feta adds a creamy texture, and the walnuts offer healthy fats and crunch. This salad is not only delicious but also low in calories, making it a great option for managing blood sugar levels while enjoying a nutrient-dense meal.

Note: More recipes are coming soon!