25+ Quick & Easy Sunday Diabetic Beet Recipes for Every Meal

When it comes to managing diabetes, making mindful food choices is essential, and incorporating beets into your meals is a great way to support your health.

Beets are rich in fiber, antioxidants, and essential nutrients like potassium, which can help regulate blood sugar levels and improve overall well-being.

Plus, they are incredibly versatile, making them an ideal ingredient for a variety of delicious dishes, from savory meals to refreshing beverages.

If you’re looking to add more nutritious meals to your Sunday routine, these 25+ Sunday diabetic beet recipes are perfect for anyone looking to manage their blood sugar levels without sacrificing flavor.

Whether you’re preparing a hearty frittata, a refreshing salad, or a nutrient-packed soup, these beet-based recipes are easy to make and provide a balanced combination of flavors and nutrients.

So, get ready to indulge in these colorful, healthy dishes that are not only diabetic-friendly but also satisfy your taste buds.

In this article, we’ve rounded up over 25 recipes that you can enjoy every Sunday and beyond, giving you plenty of options to keep your meals both exciting and healthy.

25+ Quick & Easy Sunday Diabetic Beet Recipes for Every Meal

Beets are a powerhouse vegetable that brings both health benefits and vibrant color to your plate.

With their rich nutritional profile and natural sweetness, beets are perfect for creating diabetic-friendly meals that don’t compromise on taste.

From savory dishes like beetroot salads and stews to refreshing juices and snacks, the 25+ Sunday diabetic beet recipes featured in this article offer a range of options for any meal of the day.

By incorporating these tasty beet recipes into your Sunday routine, you can enjoy a healthy, balanced diet while managing your blood sugar levels.

These dishes are not only good for you but also enjoyable, making them an easy choice for anyone looking to improve their overall health without sacrificing flavor.

Roasted Beetroot Salad with Avocado and Walnuts

This hearty, nutrient-packed salad features roasted beets paired with creamy avocado and crunchy walnuts, offering a perfect blend of flavors. It’s a great diabetic-friendly option that combines fiber-rich beets with healthy fats and protein from the avocado and walnuts. A sprinkle of feta cheese adds a savory touch, and the balsamic vinaigrette dressing enhances the natural sweetness of the beets. It’s a satisfying and refreshing dish perfect for a Sunday meal.

Ingredients

• 3 medium-sized beets, peeled and cut into cubes
• 1 avocado, sliced
• 1/4 cup walnuts, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (optional)
• Salt and pepper, to taste
• Fresh herbs (parsley or thyme) for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed beets in olive oil and season with salt and pepper.
3. Spread the beets on a baking sheet and roast for 30-40 minutes or until tender, stirring halfway through.
4. In a small bowl, whisk together balsamic vinegar, honey (if using), salt, and pepper.
5. Once the beets are roasted, let them cool for a few minutes.
6. In a large bowl, combine roasted beets, sliced avocado, chopped walnuts, and crumbled feta cheese.
7. Drizzle with the balsamic vinaigrette and toss gently.
8. Garnish with fresh herbs before serving.

This Roasted Beetroot Salad with Avocado and Walnuts is a delicious and filling dish, perfect for a Sunday lunch. The natural sweetness of the beets balances beautifully with the creamy avocado and crunchy walnuts, making it an excellent choice for managing blood sugar levels. The healthy fats, fiber, and protein content in this salad also promote satiety, making it a great option for a diabetic-friendly meal. This recipe can be enjoyed as a standalone dish or paired with lean protein like grilled chicken or fish for a complete meal.

Beetroot and Spinach Soup

This Beetroot and Spinach Soup is a rich, velvety dish that combines the earthy flavors of beets with the mild, slightly bitter taste of spinach. It’s a wholesome soup that is not only diabetic-friendly but also high in antioxidants, vitamins, and minerals. The addition of garlic and onion brings a savory depth, while the vegetable broth adds a comforting base. This soup is a great option for a light and nutritious Sunday meal.

Ingredients

• 2 medium-sized beets, peeled and chopped
• 1 cup fresh spinach leaves
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon lemon juice
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped beets to the pot and cook for an additional 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the beets are tender.
4. Add the fresh spinach and cook for another 2-3 minutes, allowing the spinach to wilt.
5. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, garnished with fresh parsley.

This Beetroot and Spinach Soup is a vibrant and filling meal that offers a wealth of nutrients in every bowl. The combination of beets and spinach provides a generous amount of fiber and antioxidants, essential for managing blood sugar and improving heart health. The creamy texture and savory flavors make this soup an ideal diabetic-friendly dish that is easy to prepare and comforting to enjoy. It can be paired with whole-grain bread or served on its own for a satisfying Sunday lunch.

Beet and Chickpea Patties

Beet and Chickpea Patties are a savory, crunchy treat that combines the earthy flavors of beets with the protein-rich goodness of chickpeas. These patties are perfect for a diabetic-friendly lunch or dinner, as they are high in fiber and protein, helping to stabilize blood sugar levels. The cumin and garlic add a depth of flavor, while the breadcrumbs form a crispy exterior. These patties are great for meal prep and can be served with a side of salad or wrapped in a whole-wheat pita.

Ingredients

• 2 medium-sized beets, cooked and grated
• 1 cup cooked chickpeas (or canned, drained, and rinsed)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 cup whole-wheat breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions

1. In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until slightly chunky.
2. Add the grated beets, chopped onion, minced garlic, cumin, paprika, and breadcrumbs. Mix well until all ingredients are combined.
3. Season with salt and pepper to taste. If the mixture is too wet, add more breadcrumbs to firm it up.
4. Shape the mixture into small patties (about 1/4 cup each).
5. Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 3-4 minutes on each side, until golden brown and crispy.
6. Serve the patties warm, garnished with fresh cilantro.

These Beet and Chickpea Patties are an excellent way to enjoy the nutritious benefits of beets and chickpeas while keeping your blood sugar levels in check. The patties are packed with fiber, protein, and essential nutrients, making them a filling and satisfying option for any meal. They are easy to prepare, customizable with your favorite spices, and versatile enough to be enjoyed on their own or in a wrap or sandwich. This recipe is a great addition to your diabetic-friendly meal plan and is sure to become a family favorite.

Beetroot and Sweet Potato Gratin

This Beetroot and Sweet Potato Gratin is a creamy, savory side dish that is perfect for a Sunday dinner. The natural sweetness of the beets and sweet potatoes is balanced by a savory, cheesy sauce, making it a delicious diabetic-friendly alternative to traditional gratins. With its layers of thinly sliced vegetables, this dish is not only visually appealing but also packed with vitamins, fiber, and antioxidants. It’s a perfect choice to accompany roasted meats or as a main dish for those seeking a lighter, yet satisfying meal.

Ingredients

• 2 medium-sized beets, peeled and thinly sliced
• 2 medium-sized sweet potatoes, peeled and thinly sliced
• 1 cup low-fat milk
• 1/2 cup grated reduced-fat cheese (cheddar or Gruyère)
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 garlic clove, minced
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil.
3. Layer the thinly sliced beets and sweet potatoes alternately in the dish, seasoning each layer with salt, pepper, and a sprinkle of thyme.
4. In a saucepan, heat the low-fat milk over medium heat and add the garlic, bringing it to a simmer.
5. Pour the warm milk mixture over the layered vegetables in the baking dish.
6. Sprinkle the grated cheese evenly over the top.
7. Cover the dish with foil and bake for 40-45 minutes, or until the vegetables are tender.
8. Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt and brown slightly.
9. Garnish with fresh parsley before serving.

This Beetroot and Sweet Potato Gratin is a perfect comfort food that is both diabetic-friendly and packed with essential nutrients. The combination of beets and sweet potatoes provides a rich source of fiber, vitamins, and antioxidants, which are beneficial for blood sugar control and overall health. The creamy, cheesy topping makes this dish feel indulgent without being overly heavy. This gratin is an ideal accompaniment to a Sunday roast or a standalone dish that will leave everyone satisfied without spiking blood sugar levels.

Beetroot and Carrot Smoothie

This Beetroot and Carrot Smoothie is a vibrant, nutrient-packed drink that’s perfect for breakfast or as an afternoon snack. It combines the earthy flavors of beets with the natural sweetness of carrots and a touch of orange juice for added brightness. This smoothie is high in fiber, vitamins, and antioxidants, making it a great option for those with diabetes. It helps boost energy levels while providing a refreshing and healthy way to start your day.

Ingredients

• 1 medium-sized beet, peeled and chopped
• 1 large carrot, peeled and chopped
• 1/2 cup orange juice (freshly squeezed or low-sugar)
• 1/2 cup water or unsweetened almond milk
• 1/4 cup Greek yogurt (optional for creaminess)
• 1/2 teaspoon ginger (freshly grated or ground)
• Ice cubes (optional)

Instructions

1. Place the chopped beet and carrot into a blender.
2. Add the orange juice, water (or almond milk), and Greek yogurt if using.
3. Add the grated ginger for a spicy kick.
4. Blend until smooth and creamy. Add ice cubes if you prefer a colder, thicker texture.
5. Pour into a glass and enjoy immediately.

This Beetroot and Carrot Smoothie is a refreshing and healthy way to pack a variety of nutrients into your day. The beets provide a natural sweetness along with high amounts of fiber and antioxidants, while the carrots offer beta-carotene and vitamin A for skin and eye health. The ginger adds a nice zing, and the optional Greek yogurt enhances the smoothie’s creaminess, making it a satisfying drink. This smoothie is not only diabetic-friendly but also perfect for anyone looking to boost their nutrient intake in a tasty, convenient form.

Beetroot and Quinoa Stir-Fry

Beetroot and Quinoa Stir-Fry is a quick and easy diabetic-friendly meal that combines the earthy flavors of beets with the light, nutty taste of quinoa. The addition of colorful bell peppers, onions, and spinach brings an extra crunch and freshness, while a simple soy sauce-based dressing ties everything together. This stir-fry is an excellent option for lunch or dinner and can be customized with additional vegetables or protein sources, such as tofu or chicken, to suit individual tastes.

Ingredients

• 1 medium beet, peeled and grated
• 1 cup cooked quinoa
• 1 bell pepper, chopped
• 1/2 onion, thinly sliced
• 1 cup spinach leaves, chopped
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds (optional)
• 1/2 teaspoon ground black pepper
• 1 tablespoon rice vinegar (optional)

Instructions

1. In a large pan or wok, heat sesame oil over medium heat.
2. Add the sliced onion and bell pepper, and sauté for 3-4 minutes until they start to soften.
3. Stir in the grated beetroot and cook for another 2-3 minutes, allowing the beet to soften slightly.
4. Add the cooked quinoa to the pan, tossing everything together.
5. Stir in the spinach and cook for an additional 1-2 minutes, just until the spinach wilts.
6. Drizzle with soy sauce and rice vinegar (if using), and season with black pepper to taste.
7. Sprinkle sesame seeds on top for added crunch and flavor.
8. Serve hot and enjoy!

This Beetroot and Quinoa Stir-Fry is a vibrant, nutrient-packed dish that combines the benefits of quinoa and beets in a satisfying and easy-to-make meal. The quinoa provides protein and fiber, which helps to stabilize blood sugar levels, while the beets add antioxidants, vitamins, and natural sweetness. This stir-fry is versatile and can be adapted by adding your favorite vegetables or proteins, making it a great option for a healthy, diabetic-friendly meal that can be enjoyed on a lazy Sunday or during the week.

Beetroot and Avocado Salad

The Beetroot and Avocado Salad is a fresh and filling dish that combines the earthy flavor of roasted beets with the creamy texture of ripe avocado. Tossed with a zesty citrus dressing, this salad provides a perfect balance of healthy fats, fiber, and antioxidants, making it a great option for those managing their blood sugar levels. Rich in potassium, vitamins, and omega-3 fatty acids, this salad is a diabetic-friendly meal that can be enjoyed as a light lunch or a side dish with dinner.

Ingredients

• 2 medium-sized beets, peeled and roasted
• 1 ripe avocado, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey (optional)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, or until tender. Let them cool before peeling and slicing them.
2. In a small bowl, whisk together the lemon juice, olive oil, honey (if using), salt, and pepper.
3. In a large bowl, combine the roasted beet slices, avocado, red onion, and cilantro.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with crumbled feta cheese for added flavor (optional).
6. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Beetroot and Avocado Salad is a refreshing, diabetic-friendly option that is high in fiber, healthy fats, and essential nutrients. The creamy avocado pairs perfectly with the roasted beets, and the citrus dressing adds a refreshing zing. This salad is not only delicious but also supports blood sugar regulation, making it an ideal choice for anyone managing diabetes. It’s a perfect addition to any Sunday spread and can be enjoyed on its own or as an accompaniment to a main dish.

Beetroot Hummus

Beetroot Hummus is a vibrant twist on the traditional hummus, blending roasted beets with chickpeas for a creamy, smooth dip. This colorful and healthy alternative is packed with fiber, protein, and antioxidants, making it a great snack for those with diabetes. With its natural sweetness from the beets and a subtle hint of garlic, this hummus is perfect for dipping vegetables, crackers, or spreading on whole-grain bread. It’s a great option for a light, nutritious snack or appetizer at your Sunday gathering.

Ingredients

• 1 medium beet, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2-3 tablespoons water (as needed for consistency)

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beet in foil and roast for 40-45 minutes, or until tender. Allow it to cool, then peel and chop it into chunks.
2. In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, and cumin.
3. Process until smooth, adding water one tablespoon at a time until the desired consistency is reached.
4. Season with salt and pepper to taste.
5. Transfer to a bowl and serve with fresh vegetables, whole-grain crackers, or pita bread.

This Beetroot Hummus is an innovative and delicious way to incorporate more beets into your diet. The earthy flavor of the beets complements the smooth texture of the hummus, while the chickpeas provide protein and fiber. This spread is perfect for anyone looking for a healthy, diabetic-friendly snack or appetizer. It’s easy to make, packed with nutrients, and adds a burst of color to your Sunday table. Whether used as a dip or a spread, this beetroot hummus is sure to be a hit.

Beetroot Soup with Ginger

Beetroot Soup with Ginger is a hearty, flavorful, and warming soup that’s perfect for a chilly Sunday. The earthy sweetness of the beets pairs wonderfully with the zing of fresh ginger, making it a delicious and health-boosting dish. This soup is rich in vitamins, minerals, and antioxidants, and it’s a great way to keep blood sugar levels stable with its fiber-rich ingredients. It’s also low in calories and can be served as a light meal or appetizer for those looking to maintain a healthy diet.

Ingredients

• 2 medium beets, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth (low-sodium)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the grated ginger, cumin, and coriander, and cook for another 2 minutes, stirring occasionally.
3. Add the chopped beets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the beets are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This Beetroot Soup with Ginger is a comforting and nutritious dish that provides an array of health benefits. The combination of beets and ginger not only supports blood sugar control but also aids digestion and boosts the immune system. This soup is a perfect way to warm up on a Sunday, providing both a satisfying and light meal. Whether enjoyed on its own or with a slice of whole-grain bread, this beetroot soup is an excellent addition to any diabetic-friendly menu.

Roasted Beetroot and Chicken Salad

The Roasted Beetroot and Chicken Salad is a delightful, protein-packed dish that’s both hearty and refreshing. With roasted beets, tender chicken breast, and a tangy vinaigrette dressing, this salad provides a perfect balance of nutrients that are beneficial for people with diabetes. The natural sweetness of the beets is complemented by the savory grilled chicken, and the fresh greens add a light crunch. This dish makes for an excellent lunch or light dinner, perfect for a healthy Sunday meal.

Ingredients

• 2 medium-sized beets, peeled and cubed
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 4 cups mixed greens (such as spinach, arugula, or kale)
• 1/4 cup crumbled goat cheese (optional)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon honey (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed beets in olive oil, salt, pepper, and thyme, and spread them on a baking sheet. Roast for 30-35 minutes, or until tender.
2. While the beets are roasting, heat a grill pan or regular pan over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side or until fully cooked. Let the chicken rest for a few minutes before slicing it thinly.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, and honey (if using).
4. In a large bowl, combine the mixed greens, roasted beets, and sliced chicken.
5. Drizzle the dressing over the salad and toss gently. Top with crumbled goat cheese if desired.
6. Serve immediately.

This Roasted Beetroot and Chicken Salad is a well-balanced and satisfying meal that offers lean protein, healthy fats, and fiber. The roasted beets add a sweet, earthy flavor, while the chicken breast provides a source of protein to keep you feeling full. The homemade dressing adds a tangy kick, enhancing the salad’s overall taste. This dish is diabetic-friendly and makes for a nutritious, easy-to-prepare meal perfect for a Sunday lunch or dinner.

Beetroot and Lentil Soup

Beetroot and Lentil Soup is a rich and flavorful dish that combines the earthy sweetness of beets with the heartiness of lentils. This fiber-packed soup is a great choice for those looking to manage blood sugar levels while enjoying a warm, satisfying meal. The lentils provide protein and fiber, while the beets offer antioxidants and vitamins. This soup is perfect for a Sunday dinner or as a make-ahead meal to enjoy throughout the week.

Ingredients

• 2 medium beets, peeled and chopped
• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 4 cups vegetable broth (low-sodium)
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin and turmeric, cooking for another minute until fragrant.
3. Add the chopped beets and lentils, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Season with salt, pepper, and fresh lemon juice to taste.
6. Garnish with fresh parsley before serving.

Beetroot and Lentil Soup is a delicious, nutrient-dense dish that offers an array of health benefits, including improved digestion and stable blood sugar levels. The combination of lentils and beets not only creates a satisfying texture but also provides essential vitamins, minerals, and antioxidants. This soup is perfect for a cozy Sunday meal and can easily be stored in the fridge for a quick, healthy lunch or dinner throughout the week.

Beetroot and Cucumber Raita

Beetroot and Cucumber Raita is a refreshing and cooling yogurt-based dish that pairs perfectly with spicy Indian meals or grilled meats. The earthy taste of beets combined with the crunchy freshness of cucumber makes for a nutritious and satisfying side dish. Rich in probiotics from the yogurt and fiber from the beets and cucumber, this raita helps improve digestion and support overall gut health. It’s an easy-to-make, diabetic-friendly dish that’s ideal for a Sunday meal.

Ingredients

• 1 small beetroot, peeled and grated
• 1 small cucumber, peeled and grated
• 1 cup plain Greek yogurt (unsweetened)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon ground coriander
• Salt, to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Grate the beetroot and cucumber into fine shreds.
2. In a bowl, combine the grated beetroot and cucumber with the Greek yogurt.
3. Stir in the cumin powder, ground coriander, and salt.
4. Mix until well combined and smooth.
5. Garnish with fresh cilantro if desired.
6. Chill in the refrigerator for at least 30 minutes before serving.

This Beetroot and Cucumber Raita is an easy, refreshing, and healthy dish that complements many meals, especially spicy or grilled dishes. The yogurt base offers gut-friendly probiotics, while the beets and cucumber add natural sweetness and a crunchy texture. This raita is a great diabetic-friendly option to incorporate into a Sunday meal, providing a cooling contrast to spicier foods and helping to aid digestion. Its simplicity, flavor, and nutritional value make it a wonderful addition to any meal.

Beetroot and Spinach Frittata

Beetroot and Spinach Frittata is a wholesome, low-carb meal that’s perfect for breakfast, brunch, or even a light dinner. The earthy sweetness of beets pairs beautifully with the fresh, leafy spinach, while the eggs provide a protein-packed base. This frittata is not only delicious but also diabetic-friendly, offering a good balance of protein, fiber, and essential nutrients. Whether you’re looking for a quick meal or something to serve on a Sunday morning, this dish is both satisfying and easy to prepare.

Ingredients

• 1 medium beetroot, peeled and grated
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup milk (any kind)
• 1/2 small onion, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup grated cheese (optional, such as cheddar or feta)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add the grated beetroot to the skillet and cook for another 5 minutes, stirring occasionally.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes.
5. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
6. Cook on the stove for 2-3 minutes until the edges begin to set, then transfer the skillet to the oven.
7. Bake for 12-15 minutes or until the frittata is fully set and golden brown on top.
8. Remove from the oven and let it cool slightly before slicing. Serve warm.

This Beetroot and Spinach Frittata is a nutritious and filling meal that offers a great combination of protein, fiber, and antioxidants. The earthy flavor of beets enhances the taste of the eggs, while the spinach adds freshness and essential nutrients. It’s an easy-to-make dish that’s perfect for a Sunday breakfast or brunch, and it can be enjoyed by anyone following a diabetic-friendly diet. Plus, it’s versatile—you can add your favorite cheese or herbs to personalize it!

Beetroot and Sweet Potato Hash

Beetroot and Sweet Potato Hash is a hearty and flavorful dish that brings together two naturally sweet vegetables—beets and sweet potatoes. Roasted to perfection with onions, garlic, and fresh herbs, this dish makes a satisfying and nutrient-rich breakfast or side dish. The combination of fiber-rich beets and sweet potatoes makes it an excellent choice for stabilizing blood sugar levels while providing a burst of vitamins and antioxidants. It’s a perfect option for a Sunday morning meal that’s easy to prepare and delicious.

Ingredients

• 1 medium sweet potato, peeled and diced
• 2 medium beets, peeled and diced
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato and beetroot in olive oil, salt, pepper, and smoked paprika. Spread them out on a baking sheet in a single layer.
3. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, heat a large skillet over medium heat. Add a little olive oil and sauté the onion and garlic until softened, about 3-4 minutes.
5. Once the roasted vegetables are done, add them to the skillet and mix gently with the onions and garlic.
6. Cook for an additional 5 minutes, allowing the flavors to combine.
7. Garnish with fresh parsley before serving.

This Beetroot and Sweet Potato Hash is a simple, flavorful dish that’s both satisfying and diabetic-friendly. The natural sweetness of the beets and sweet potatoes creates a delicious contrast with the savory garlic and smoked paprika. Packed with fiber and vitamins, this hash is a wonderful way to start the day or serve as a hearty side dish for dinner. It’s easy to make, full of nutrients, and perfect for a Sunday meal that keeps blood sugar levels stable.

Beetroot, Carrot, and Apple Juice

Beetroot, Carrot, and Apple Juice is a refreshing and nutrient-dense drink that’s perfect for kickstarting your Sunday morning. The earthy flavor of beets is balanced by the natural sweetness of carrots and apples, creating a delicious and energizing beverage. Rich in vitamins, antioxidants, and fiber, this juice is not only great for overall health but also helps with blood sugar control, making it ideal for people managing diabetes. It’s a great way to hydrate and nourish your body with natural, fresh ingredients.

Ingredients

• 1 medium beetroot, peeled and chopped
• 2 medium carrots, peeled and chopped
• 1 apple, cored and chopped
• 1/2 inch piece of ginger (optional)
• 1/2 lemon, juiced
• 1 cup cold water

Instructions

1. Add the beetroot, carrots, apple, and ginger (if using) to a juicer.
2. Juice the ingredients, then stir in the lemon juice.
3. Add cold water to the juice to reach your desired consistency.
4. Stir well and serve immediately over ice if desired.

This Beetroot, Carrot, and Apple Juice is a nutritious and energizing beverage that’s perfect for a Sunday morning or as a mid-day refresher. The combination of beets, carrots, and apples provides a wealth of vitamins, antioxidants, and fiber, which support blood sugar regulation and overall well-being. It’s a quick, simple, and delicious way to incorporate more fresh vegetables and fruits into your diet, making it an ideal drink for those managing diabetes or anyone looking to boost their health with natural ingredients.

Note: More recipes are coming soon!