The Daily Ration’s “Drop the Beet” Bowl Recipe

When it comes to health benefits, a serving of beets is hard to beat. 

This vibrant root veggie has quite the impressive nutrition profile: It’s high in fiber, rich in folate and vitamin C, and it contains a notable dose of nitrates – which is good news for your heart! But that’s not the only reason to add a bundle to your shopping cart. Due to their natural sweetness, beets make a delicious addition to salads, pizzas, sandwiches, and even burgers. Dare we suggest incorporating them in dessert? It is the holiday season, after all!

The Daily Ration's "Drop the Beet" Bowl

Recipe by Chef Jason Bowers
0.0 from 0 votes
Course: MainCuisine: American




    • For the beets:
    • 4-6

      large red beets, peeled

    • Olive oil, for roasting

    • For the grits:
    • 4 cups

      whole milk, nut milk, water or a combination

    • 1 cup

      stone-ground grits

    • Salt and pepper, to taste

    • 4 Tbsp.

      butter, Parmesan cheese, or ricotta cheese (optional)

    • For the topping:
    • 4-6 cups


    • Salt, to taste

    • 2 lemons

    • 1/2 cup

      pepitas (can substitute pumpkin seeds)

    • 1/4 cup

      balsamic vinegar (can substitute red wine vinegar)


    • Preheat oven to 350°. Peel and slice beets into 1/2-inch-thick rounds. Toss beets in olive oil and roast in preheated oven for 30-40 minutes, or until slightly soft.

    • While beets are roasting, bring 4 cups of desired liquid or liquid combination (suggested: 3 parts water to 1 part milk) to a light boil. Add grits, salt, and pepper. Lower heat to medium and cook grits for 5-7 minutes. For added richness, add 4 Tbsp. of butter, Parmesan cheese, or ricotta cheese.

    • Sauté kale in a saucepan until tender. Finish with salt and a squeeze of lemon.

    • Toast pepitas in a clean saucepan with a little bit of salt until you smell a nuttiness without burning.

    • Once beets have finished roasting, make a beet reduction: Take beet liquid from the roasting pan, balsamic vinegar, and juice from 1 lemon and place in a saucepan over medium-high heat. Allow liquid to reduce 50%.

    • Scoop grits into four bowls for serving. Top with roasted beets, sautéed kale, toasted seeds, and the beet reduction.

    Did you know?

    • Fresh beets are edible from top to bottom! Save the hearty greens for soups and salads, or try them steamed, sautéed, or braised.
    jason bowers
    Jason Bowers

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