Gorgeous Micro Beets

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Beet Microgreens: A Nutritional Powerhouse in Tiny Leaves

What are Beet Microgreens?

Beet microgreens are the young seedlings of beetroot plants, harvested just a few weeks after germination. Unlike their mature counterparts, these microgreens are prized for their tender texture and slightly sweet, earthy flavor. They are visually striking with deep red or purple stems and vibrant green leaves, making them not just nutritious but also aesthetically pleasing additions to various dishes.

Gorgeous Micro Beets
Gorgeous Micro Beets

Nutritional Profile

Beet microgreens are a nutritional goldmine. Here's a glimpse of what these tiny greens pack:

  1. Vitamins: They are particularly high in vitamins A, C, and K. Vitamin A is crucial for good vision, skin health, and immune function. Vitamin C is an antioxidant that aids in immune system function and collagen production. Vitamin K is essential for blood clotting and bone health.

  2. Minerals: These greens are rich in important minerals like iron, which is vital for transporting oxygen in the blood, and calcium, crucial for bone health. They also contain magnesium, potassium, and zinc.

  3. Antioxidants: Beet microgreens contain betalains, the pigments that give beets their red color. Betalains have powerful antioxidant and anti-inflammatory properties. They also have a high concentration of other antioxidants like flavonoids and polyphenols.

  4. Dietary Fiber: Though consumed in small quantities, these microgreens add a valuable fiber component to your diet, promoting healthy digestion and aiding in blood sugar control.

  5. Low in Calories: Like most microgreens, beet varieties are low in calories, making them a great addition to a weight management diet.

Health Benefits

The concentrated nutrient profile of beet microgreens translates into several health benefits:

  1. Reduced Risk of Chronic Diseases: The antioxidants present help in reducing the risk of certain chronic diseases, including heart diseases and some forms of cancer.

  2. Improved Digestion and Weight Management: The fiber in these microgreens supports digestion and can contribute to a feeling of fullness, aiding in weight management.

  3. Enhanced Immune Function: The high vitamin C content plays a significant role in boosting the immune system.

  4. Supports Healthy Vision: The vitamin A in beet microgreens is essential for maintaining healthy vision and can prevent age-related macular degeneration.

  5. Bone Health: The presence of vitamin K, calcium, and magnesium contributes to maintaining and improving bone health.

Culinary Uses

Beet microgreens are not only a nutritional powerhouse but also a versatile ingredient in the kitchen. Here are some ways to enjoy them:

  1. Salads: Add a fresh, peppery crunch to salads.
  2. Sandwiches and Wraps: Use them as a nutritious and colorful addition to sandwiches and wraps.
  3. Smoothies: Incorporate them into smoothies for a nutrient boost.
  4. Garnishes: Use them to garnish soups, pizzas, and other dishes for an extra pop of color and nutrition.
  5. As a Side Dish: Sautéed lightly with garlic and olive oil, they make a delicious and healthy side.


Beet microgreens are more than just a trendy culinary ingredient. Their robust nutrient profile, coupled with numerous health benefits, makes them a must-try for anyone looking to enrich their diet with fresh, wholesome, and flavorful greens. Whether you're a gourmet chef or just someone looking to add a healthy touch to your meals, beet microgreens offer a unique combination of taste, nutrition, and versatility.

Beet Microgreen Recipes

Beet Microgreen Salad with Citrus Vinaigrette


  • 2 cups beet microgreens
  • 1 small avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup walnuts, toasted and chopped
  • 1/4 cup goat cheese, crumbled (optional)
  • 1 small cucumber, thinly sliced
  • Edible flowers for garnish (optional)
Citrus Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic, minced
  • Salt and pepper, to taste


  1. Prepare the Vinaigrette:

    • Whisk together olive oil, white wine vinegar, orange juice, honey or maple syrup, and minced garlic in a small bowl.
    • Season with salt and pepper to taste. Adjust the sweetness or acidity as needed. Set aside.
  2. Toast the Walnuts:

    • In a dry skillet over medium heat, toast the walnuts until they are lightly browned and fragrant, stirring frequently to prevent burning. This should take about 3-5 minutes. Remove from heat and let them cool.
  3. Assemble the Salad:

    • In a large salad bowl, gently toss the beet microgreens with the majority of the citrus vinaigrette.
    • Arrange the sliced avocado, cherry tomatoes, cucumber slices, and toasted walnuts on top of the greens.
  4. Add Cheese and Garnish:

    • Sprinkle the crumbled goat cheese over the salad, if using.
    • Garnish with edible flowers for an extra touch of color and elegance.
  5. Final Touches:

    • Drizzle the remaining vinaigrette over the salad, if desired.
    • Serve immediately, ensuring that each serving gets a good mix of the ingredients.


  • Freshness: Make sure your beet microgreens are fresh and crisp for the best flavor.
  • Variations: Feel free to add other ingredients like sliced radishes, oranges, or roasted beets.
  • Dressing: The vinaigrette can be made in advance and stored in the refrigerator for up to a week.

This salad is a wonderful way to enjoy the unique flavor of beet microgreens, and it's perfect as a starter or a light lunch. Enjoy your nutritious and colorful meal!

Beet Microgreens and Quinoa Bowl with Lemon-Tahini Dressing


Quinoa Bowl:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups beet microgreens
  • 1 medium beetroot, roasted and diced
  • 1/2 cup chickpeas, drained and rinsed
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup pumpkin seeds
  • 1/4 cup feta cheese, crumbled (optional)
  • Fresh herbs (like parsley or cilantro), chopped for garnish
Lemon-Tahini Dressing:
  • 3 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 2-3 tablespoons warm water
  • 1 teaspoon maple syrup or honey
  • Salt and pepper, to taste


  1. Cook the Quinoa:

    • In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed.
    • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
  2. Prepare the Lemon-Tahini Dressing:

    • In a small bowl, whisk together tahini, lemon juice, minced garlic, and maple syrup. Gradually add warm water until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
  3. Roast the Beetroot:

    • Preheat the oven to 400°F (200°C).
    • Wrap the beetroot in aluminum foil and place it on a baking sheet. Roast in the oven for about 40-50 minutes, or until tender.
    • Once cooled, peel and dice the beetroot.
  4. Assemble the Bowl:

    • In individual bowls, start with a base of cooked quinoa.
    • Arrange a portion of beet microgreens, roasted beetroot, chickpeas, and red bell pepper on top of the quinoa.
    • Sprinkle with pumpkin seeds and crumbled feta cheese, if using.
  5. Add the Dressing:

    • Drizzle the lemon-tahini dressing over each bowl.
  6. Garnish:

    • Garnish with fresh chopped herbs.
  7. Serve:

    • Enjoy this vibrant and flavorful bowl as a nutritious lunch or dinner!


  • Variations: Feel free to add other ingredients like avocado, sliced cucumber, or toasted nuts.
  • Vegan Option: Omit the feta cheese or replace it with a vegan alternative.
  • Make-Ahead: The quinoa and roasted beets can be prepared in advance and stored in the refrigerator.

This recipe offers a delightful combination of flavors and textures, with the beet microgreens providing a fresh and slightly sweet contrast to the hearty quinoa and rich tahini dressing. Enjoy your unique and healthy meal!

Grilled Chicken and Beet Microgreens Salad with Honey-Balsamic Dressing


Grilled Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 3 cups beet microgreens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 avocado, sliced
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 1/4 cup roasted almonds or walnuts, chopped
Honey-Balsamic Dressing:
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste


  1. Marinate and Grill the Chicken:

    • In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture over the chicken breasts.
    • Let the chicken marinate for at least 30 minutes in the refrigerator.
    • Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 75°C).
    • Once done, let the chicken rest for a few minutes, then slice it.
  2. Prepare the Honey-Balsamic Dressing:

    • In a small bowl, whisk together balsamic vinegar, honey, and minced garlic. Gradually whisk in the olive oil until the dressing is well emulsified. Season with salt and pepper.
  3. Assemble the Salad:

    • In a large salad bowl, toss the beet microgreens with half of the dressing.
    • Add the cherry tomatoes, red onion, avocado, and the grilled chicken slices on top of the greens.
  4. Add Toppings:

    • Sprinkle with crumbled goat cheese or feta and chopped nuts.
  5. Dress and Serve:

    • Drizzle the remaining honey-balsamic dressing over the salad.
    • Serve immediately, ensuring each serving has a good mix of salad, chicken, and toppings.


  • Grill Alternatives: If you don’t have a grill, you can cook the chicken in a skillet over medium heat.
  • Additional Ingredients: Feel free to add other vegetables like cucumber or bell peppers.
  • Storage: The dressing can be made in advance and stored in the refrigerator for up to a week.

This Grilled Chicken and Beet Microgreens Salad with Honey-Balsamic Dressing is not only delicious but also a visually appealing dish, perfect for a nutritious meal. Enjoy your culinary creation!

Seared Salmon with Beet Microgreens and Citrus Herb Sauce


  • 4 salmon fillets (about 6 oz each), skin on
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 lemon, for garnish
Citrus Herb Sauce:
  • 1/4 cup fresh orange juice
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 3 cups beet microgreens
  • 1/2 red onion, thinly sliced
  • 1/4 cup toasted pine nuts or sliced almonds
  • 1 orange, segmented


  1. Prepare the Citrus Herb Sauce:

    • In a small bowl, whisk together orange juice, lemon juice, olive oil, minced garlic, dill, and parsley.
    • Season with salt and pepper to taste. Set aside.
  2. Cook the Salmon:

    • Season the salmon fillets with salt and pepper.
    • Heat olive oil in a large skillet over medium-high heat.
    • Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy.
    • Gently flip the salmon and cook for another 3-4 minutes, or until desired doneness is achieved.
    • Remove from heat and let the salmon rest for a few minutes.
  3. Assemble the Salad:

    • In a mixing bowl, gently toss the beet microgreens and red onion with a bit of the citrus herb sauce.
    • Arrange the salad on serving plates. Add the orange segments and sprinkle with toasted nuts.
  4. Serve:

    • Place a salmon fillet on top of each salad.
    • Drizzle the remaining citrus herb sauce over the salmon and salad.
    • Garnish with lemon wedges.
  5. Enjoy:

    • Serve immediately for the best flavor and texture.


  • Fish Selection: Ensure the salmon is fresh for the best taste. You can also use other types of fish like trout or halibut.
  • Cooking the Fish: Adjust the cooking time based on the thickness of the fillets to avoid overcooking.
  • Variations: Feel free to add other greens or vegetables like avocado slices or cherry tomatoes to the salad.

This Seared Salmon with Beet Microgreens and Citrus Herb Sauce is a healthy, flavorful, and visually appealing dish, perfect for a special occasion or a nutritious weeknight dinner. Enjoy your meal!

Beet Microgreens Risotto with Roasted Vegetables


Roasted Vegetables:
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow squash, diced
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
Beet Microgreens Risotto:
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, warmed
  • 1/2 cup white wine (optional)
  • 1 cup beet microgreens
  • 1/2 cup Parmesan cheese, grated (use a vegetarian alternative if necessary)
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
  • Extra beet microgreens for garnish


  1. Roast the Vegetables:

    • Preheat the oven to 400°F (200°C).
    • Toss the zucchini, bell pepper, yellow squash, and red onion with olive oil, salt, and pepper.
    • Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
  2. Prepare the Risotto:

    • In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
    • Add the Arborio rice and stir for a minute until the grains are well coated and slightly toasted.
    • Pour in the white wine (if using) and stir until it’s mostly absorbed.
    • Add a ladleful of warm vegetable broth to the rice, stirring frequently. Once the broth is absorbed, add another ladleful. Continue this process until the rice is creamy and just tender (about 18-20 minutes). You may not need all the broth.
  3. Combine the Risotto and Vegetables:

    • Stir in the beet microgreens, Parmesan cheese, and butter into the risotto. Season with salt and pepper to taste.
    • Gently fold in the roasted vegetables.
  4. Serve:

    • Spoon the risotto into bowls.
    • Garnish with additional beet microgreens.
    • Optionally, sprinkle a bit more Parmesan cheese on top.
  5. Enjoy:

    • Serve warm for a cozy and satisfying vegetarian meal.


  • Wine Selection: A dry white wine like Sauvignon Blanc or Pinot Grigio works well in risotto.
  • Broth Addition: Add the broth slowly and stir frequently to ensure a creamy texture.
  • Cheese Alternatives: If you're catering to vegans, omit the Parmesan or use a vegan cheese alternative.

This Beet Microgreens Risotto with Roasted Vegetables is a wonderful vegetarian dish that doesn't compromise on flavor or texture. It's perfect for a fancy dinner or a comforting meal any day of the week. Enjoy your culinary creation!