If you want your healthy eating habits to stick, you’ve got to find fun and flavorful ways to work seasonal ingredients into your everyday staples. Trust me, this simple shift can be a total game-changer for staying consistent in the kitchen.

Take these sweet and delicious stovetop cinnamon apples, for example. Every fall, I can’t get enough apples—they’re crisp, cozy, and so versatile. But instead of just snacking on them raw, I love to sautee them, transforming them into something warm and comforting. These cinnamon apples are quick to make, naturally sweet, and fill the whole house with that cozy autumn aroma.

The best part? They’re endlessly versatile! You can:

• Stir them into a bowl of protein-packed egg white oats
• Spoon them over a Greek yogurt and granola bowl
• Pile them high on cottage cheese pancakes or protein-rich French toast
• Serve them with some baked chicken thighs for a sweet and savory meal
• Or simply enjoy them warm right out of the pan as a lighter dessert option

If you’re anything like me, you’re always looking for simple ways to turn everyday ingredients into something special—and these stovetop cinnamon apples do exactly that. I make them all year long, but they’re especially perfect in the fall when I’m craving something sweet and satisfying without diving into a heavy dessert.

One skillet, a handful of ingredients, and less than 15 minutes—that’s all it takes to whip up this cozy recipe.

Ingredients for Stovetop Cinnamon Apples

Don’t look away! The ingredient list is short – but oh so delicious!

Most of the ingredients in this recipe speak for themselves, but let’s take a minute to talk about the star of the show—the apples! The variety you choose really does make a difference. For the best results, stick with apples that are firm, crisp, and have a naturally sweet-tart flavor.

Here are a few of my favorites (feel free to mix and match!):

• Honeycrisp – juicy, crisp, and perfectly balanced between sweet and tart
• Fuji – firm and super sweet, holds up beautifully when cooked
• Pink Lady – tangy, crisp, and bright in flavor
• Granny Smith – tart, firm, and classic for cooking

These apples not only hold their shape on the stovetop, but their natural flavor pairs perfectly with warm cinnamon and a touch of sweetness. Avoid softer varieties like Red Delicious or McIntosh, which tend to get mushy when cooked.

How to Make Chopped Stovetop Cinnamon Apples

Alright, let’s do this! These stovetop, sauteed cinnamon apples come together so fast and taste so good, you’ll wonder how you ever lived without them.

Watch My Chopped Cinnamon Apples Video HERE!

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Print

Quick Chopped Stovetop Cinnamon Apples

Perfect for topping oatmeal, yogurt, cottage cheese, and more! These quick chopped stovetop cinnamon apples are ready in just 15 minutes and are the perfect way to add seasonal fall flavors to your healthy, everyday staple meals.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (makes 2 cups total)

Calories 91kcal

Author Dani Spies

Ingredients

• 4 cups (500 grams) chopped apples
• 3 tablespoons water
• 1.5 tablespoons butter
• 1.5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon sea salt

Instructions

• Chop apples into 1/2 inch cubes. You can cut them bigger if you'd like, but I like a smaller chop. What's most important is that they are fairly equal in size.
  
• Add the apples and 3 tablespoons of water into a 12-inch skillet. Cover and cook over medium-high heat for 4-5 minutes.
  
• Remove the lid and cook for another 3 minutes or until most of the water has evaporated and the apples have softened.
  
• Add the butter to the pan and toss with the apples until they are lightly coated. Cook for an additional 2 minutes.
  
• Add maple syrup, vanilla, cinnamon and salt. Stir until well combined. Cook for another 2-5 minutes, stirring often, until your apples are soft and tender.
  
• Serve and enjoy! I love these apples served over Greek yogurt with an extra sprinkle of cinnamon and a small handful of granola.
  

Video

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 137mg | Fiber: 3g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.2mg

© Clean & Delicious

The post Quick Chopped Stovetop Cinnamon Apples appeared first on Clean & Delicious.

my favorite frittata recipe

You can never go wrong with a tasty egg bake to start off your day, and this frittata recipe made with spinach, baby bell peppers, and feta cheese is one of my favorites (it may be tied with my roasted vegetable frittata)! It’s quick to put together, flavorful, and can satisfy even the heartiest of appetites.

I’m always looking for easy breakfast recipes that my whole family will eat, and I’ve found that crustless quiche and healthy frittata recipes are always a big hit! You can even easily customize frittata recipes to everyone’s tastes, and it’s not too complicated to whip up. In fact, I’ve made this spinach frittata recipe three times in the past month. It’s that good.

what is a frittata?

Frittatas are egg-based dishes and very similar to quiche, but frittatas are crustless and they typically have less milk. This makes them perfect for people following a low calorie, gluten free, Paleo or even a Keto diet. They are low carb, high protein and packed with nutrients! It’s also like an omelet, but can be easily scaled to serve more people.

ingredients needed

This delicious spinach frittata is made with simple, good-for-you ingredients that will keep you fueled right up until lunch. Here’s what you’ll need:

• Coconut oil – for cooking the veggies and eggs.
• Eggs + egg whites – you’ll need 8 eggs and 8 egg whites for this recipe. However, if you prefer, you can omit the egg whites and use 12 whole eggs.
• Milk – to make the frittata nice and fluffy! Feel free to use any milk you’d like.
• Vegetables – I used spinach, shallots and baby bell peppers in this recipe, but feel free to mix in your favorites.
• Feta cheese – Feta cheese is so wonderful in frittata recipes, but you can also use a different cheese or omit to keep this frittata dairy-free.
• Salt + pepper – to bring out all the flavors.

how to make this spinach frittata

Frittatas are super easy to make! The cooking starts on the stovetop and then they are finished in the oven. Here’s how to make a spinach frittata:

1. Make the egg mixture. Start this recipe by preheating the oven and whisking together eggs, egg whites, milk, and a pinch of salt. Set aside.
2. Cook veggies. Heat coconut oil in an oven-safe skillet over a medium-high heat. Sauté sliced shallot and sliced baby bell peppers until soft and fragrant. Add in chopped spinach. Stir together and cook until the spinach is just wilted.
3. Combine egg mixture with veggies. Give the egg mixture another stir and pour into the skillet, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
4. Bake. Place the skillet in the oven and bake for 10-12 minutes or until the frittata is cooked through.
5. Enjoy! Once the frittata is cool enough to eat, slice and enjoy!

customize your healthy spinach frittata

• Feel free to mix and match veggies depending on what you like and have available. It’s okay to leave some out, or add some different ones into the mix.
• Change up the cheese for a different flavor: try out sharp cheddar, pepper jack or a spicy cheese or even parmesan cheese.
• Add a boost of protein with your favorite breakfast meats like ham, bacon or crumbled sausage.

Any way you make this spinach frittata recipe, it’s going to be incredible and perfect for any meal of the day – breakfast, lunch or dinner. Or meal prep this on Sunday and enjoy leftovers throughout the week!

how to store this spinach frittata

This spinach frittata recipe will keep in the fridge for up to one week, so you can enjoy a healthy, easy breakfast or lunch all week long. It’s also great for prepping ahead of time for weekend brunches! Simply place the completely-cooled frittata into an airtight container (or completely cover the pan) and store it in the fridge.

When you’re ready to eat it, just reheat individual slices in the microwave for 30-60 seconds. You can also reheat slices in the oven at 350 degrees F for about 10-15 minutes or reheat the entire pan for 20-30 minutes.

more delicious breakfast options

• Sheet Pan Pancakes
• Green Breakfast Smoothie
• Healthy Vegetable Frittata
• Healthy Banana Bread Muffins
• Banana Oatmeal Pancakes

If you make this spinach frittata recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Spinach Frittata

This spinach, pepper and feta frittata recipe is an easy breakfast, lunch or dinner! It's also great for meal prep and delicious eaten hot, cold or room temperature. Recipe yields 4-6 servings.

Course BREAKFAST, DIET, eggs, gluten free, low carb + keto, meal prep

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 244kcal

Author Dani Spies

Ingredients

• 1 tablespoon coconut oil
• 8 eggs
• 8 egg whites* (1 cup)
• 3 tablespoons organic 2% milk, or any milk you prefer
• 1 shallot, peeled and sliced into thin rings
• 1 cup baby bell peppers, thinly sliced into rings
• 5 ounces baby spinach, roughly chopped
• 3 ounces feta cheese, crumbled
• salt and pepper to taste

Instructions

• Pre-heat the oven to 400ºF.
• In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.
• Heat a 12-inch cast-iron pan or sauté pan over a medium high heat. Add coconut oil.
• Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.
• Add in chopped spinach. Stir together and cook until the spinach is just wilted.
• Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
• Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.
• Once the frittata is cool enough to handle, slice and enjoy!

Video

Notes

• If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.  
• I always look for my feta in block form (instead of pre-crumbled).  This is a great way to know you are getting good quality feta with no anticaking agents.
• This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!
• I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.

Nutrition

Serving: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mg

© Clean & Delicious

The post Spinach Frittata appeared first on Clean & Delicious.

Fruit crisps are one of my favorite types of dessert. I love apple crisp, mango crisp, rhubarb crisp, you name it! But if I had to pick a favorite, it’s blueberry crisp!

Blueberries just scream summer! They’re plump, sweet, fresh, juicy and so perfect baked into a blueberry crisp.

This easy dessert comes together in no time and is perfect for all of your summer bbq’s and cookouts.

Gluten-Free Blueberry Crisp

Fruit crisps are very easy to enjoy gluten-free. The combination of gluten-free rolled oats, almond flour, chopped almonds, coconut oil and maple syrup create the perfect crisp topping, sans the gluten!

It’s a simple summer dessert that works for so many dietary apporoaches.

Not only is this blueberry crisp gluten-free, it’s vegan as well!

Can I use frozen blueberries?

Technically, yes. Frozen blueberries will work just fine and be super tasty. However, fresh is always best (in my humble opinion).

It’s not that fresh berries are healthier, they just taste a little more delicious!

And if you’re looking for more ways to use fresh summer berries, try our blueberry lemon overnight oats or blueberry lemon oatmeal muffins.

More Easy Summer Sweets:

• Easy Fruit Salad
• Chocolate-Covered Kiwi Pops
• Watermelon Ice-Cream
• Frozen Banana Berry Yogurt Cups

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  

Be sure to follow me on YouTube, Pinterest, Instagram, and FaceBook for more easy, healthy food inspiration!

Print

Healthy Blueberry Crisp (Gluten-Free Recipe!)

This blueberry crisp recipe is the perfect summertime dessert! An easy gluten-free and vegan recipe loaded with fresh blueberries, rolled oats, and almonds! You will find yourself making this recipe time and time again.

Course dairy free, DESSERT, DIET, gluten free, oatmeal, paleo, vegan, VIDEO

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 251kcal

Author Dani Spies

Ingredients

• 5-6 cups blueberries
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons tapioca flour*
• 3/4 cup gluten-free rolled oats
• 3/4 cup almond flour
• 1/2 cup roasted almonds, chopped
• 1/3 cup maple syrup
• 1/4 cup coocnut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt

Instructions

• Pre-heat oven to 350 Fahrenheit.
• Place blueberries in a 9×9 baking dish. Add in lemon zest, lemon juice, and tapioca flour. Gently toss together.
• In a separate bowl combine; rolled oats, almond flour, chopped almonds, maple syrup, coconut oil, cinnamon, and salt. Mix together until everything is well incorporated.
• Distribute the crisp topping over the blueberries covering the surface of the pan.
• Bake for 50 minutes or until the top is golden brown and the blueberries are hot and bubbly.
• Serve with your favorite ice-cream and enjoy it!

Video

Notes

• Tapioca flour is a natural thickener.  If you don’t have any on hand, you can sub in cornstarch or arrowroot.
• You can prepare this crisp ahead of time and store it in the fridge for up to 24 hours.  Once ready to bake, bring to room temperature before baking.
• This crisp is delicious when served warm with vanilla ice-cream.  If you want to keep the recipe 100% vegan, be sure to buy dairy-free ice-cream.

Nutrition

Calories: 251kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 132mg | Potassium: 160mg | Fiber: 4g | Sugar: 16g | Vitamin A: 44IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg

© Clean & Delicious

The post Healthy Blueberry Crisp (Gluten-Free Recipe!) appeared first on Clean & Delicious.

Who doesn’t love taco Tuesday? Whether we are making ground turkey tacos, shrimp tacos, or these easy fish tacos; tacos are a simple and healthy, week-night meal that the whole family loves.

This fish taco recipe is also great for a taco party. Whip up a few other fun taco sides like guacamole, pico de gallo, or black bean salsa and invite all of your friends over as well.

How Do You Easy Fish Tacos?

This fish taco recipe is SUPER easy! Just a few simple steps and you’re well on your way to a delicious, healthy dinner.

1. Heat tortillas in a dry skillet until warm and starting to form small brown spots. Set aside.
2. Blend garlic, cilantro, lime, jalapenos yogurt and salt to make the best taco sauce ever.
3. Combine sliced cabbage, red onion, cilantro, lime juice, olive oil and salt for the crunchy slaw.
4. Season the fish with salt, pepper and smoked paprika.
5. Heat olive oil in a large skillet and cook fish for 2-3 minutes on both sides until cooked through.
6. Assemble tacos with cabbage slaw, fish, and creamy cilantro tacos sauce. Enjoy!

More Taco Recipes To Try

Turkey Taco Lettuce Wraps

Shrimp Tacos

Turkey Black Bean Tacos

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  Be sure to follow me on YouTube, Instagram, and FaceBook for more healthy food inspiration!

Print

Easy Fish Tacos

Easy fish tacos are made with mahimahi and served with the best fish taco sauce and a crunchy slaw. Get ready for a party in your mouth!

Course DIET, DINNER, fish + seafood

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 284kcal

Author Dani Spies

Ingredients

Jalapeno Cilantro Taco Sauce

• 1 clove garlic
• 1/2 cup greek yogurt
• 1/2 cup cilantro
• 1/4 cup pickled jalapenos
• 2 teaspoons lime juice
• 1/4 teaspoon kosher salt

Slaw

• 3 cups shredded cabbage
• 1/2 cup red onion thinly sliced
• 1/3 cup cilantro chopped
• 1/2 lime juice
• 1 tablespoon extra virgin olive oil
• pinch kosher salt

MahiMahi

• 1 pound mahi mahi
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 corn tortillas

US Customary – Metric

Instructions

Jalapeno Cilantro Taco Sauce

• Combine garlic, pickled jalapenos, lime juice, yogurt and salt in a NutriBullet or food processor* and blend until you have a bright, creamy sauce.
  

Crunchy Slaw

• In a large bowl combine cabbage, onion, cilantro, lime juice, olive oil and salt. Gently toss everything together and set aside.
  

Fish

• Using a sharp knife, carefully remove the skin from the fish.
  
• Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.
  
• Season both side of the fish with salt, pepper and smoked paprika.
  
• Heat a large non-stick skillet and add olive oil to lightly coat the pan. Place fish in the pan and cook for 2-3 minutes on the first side or until the fish is beginning to turn opaque from the bottom up.
  
• Flip and cook for another 2-3 minutes or until cooked through. Give the fish a big squish of fresh lime and transfer to a plate.
  

Taco Assembly

• Heat tortillas, one at a time, over an open flame on your stove top to give them a charred flavor.
• Layer slaw on the bottom of the tortilla. Top with a few pieces of fish and a drizzle of taco sauce. Serve and enjoy!
  

Video

Notes

• I prefer a NutriBullet for the sauce.  You can use a food processor or blender but it may not pulverize all of the ingredients.
• You can prep the taco sauce and slaw ahead of time to make meal time even easier.
• Serve with sliced radishes and extra cilantro for even more flavor and texture.

Nutrition

Serving: 2tacos | Calories: 284kcal | Carbohydrates: 31g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 722mg | Potassium: 739mg | Fiber: 5g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 25mg | Calcium: 115mg | Iron: 2mg

© Clean & Delicious

The post Easy Fish Tacos appeared first on Clean & Delicious.

Watch what I buy and how I use them

Keeping simple staples on hand makes healthy eating so much easier for myself and my family.  I stick to some of our favorite ingredients and then reach for them all week long to make super simple, delicious, nutritious meals.  Watch to see some of my favorites.

Be sure to scroll down to see the list of my 10 go-to ingredients.  It’s amazing how many meals and snacks can be made when you have these ingredients on hand.

10 Healthy Staples I Have In My Fridge

• Crudite (broccoli, carrots, celery, fennel, cauliflower and radishes)
• Leafy Greens (kale and baby spinach)
• Eggs (fresh and hard boiled)
• Sprouted Breads + Tortillas
• Nut Butters (almond, peanut, cashew, etc.)
• Greek Yogurt
• Hummus (store bought or homemade)
• Berries (whatever looks good or is on sale)
• Roasted Chicken (homemade or store bought)
• Milk (almond, oat, and/or cows)

You will (almost) always find these foods in my fridge.  I would say 80% of the meals we each week include at least one of these ingredients.  There are just SO many ways to use them, especially if you are pairing them with pantry and freezer staples (which I will share soon!).

10 HEALTHY MEALS USING MY FRIDGE STAPLES

I have a lot of go-to meals and snacks that I make on a weekly basis.  Be sure to watch the video above for lots of my ideas!! But here is a list of some of the meals and snacks I make most often using my healthy fridge staples.

• Kale salad (lemon + olive oil + garlic + salt = so easy and delish!)
• Chicken salad (i also love making chicken salad with avocado or with grapes and pecans)
• Egg salad (can also be made with avocado)
• Green smoothies (this one is my personal favorite)
• Yogurt with berries (also great with nuts and/or almond butter)
• Banana + peanut butter bites (add a chocolate chip on top and pop in microwave for 15 seconds – TO DIE FOR!)
• Easy quesadillas (so many ways to make them! broccoli and chicken is a household favorite)
• Sprouted toast with nut butter and berries (or bananas)
• Oatmeal topped with bananas and peanut butter
• Kicked up can of soup (simply add leafy greens to your favorite can of soup)

It really can be just that easy and I say, ‘LET IT!’.  The easier you can make food choices the more sustainable healthy eating it becomes.  However, be sure not to sacrifice flavor!  It’s super important that you are finding and enjoying food combos that YOU enjoy.  Let my ideas serve as inspiration and then find ways to make it work for you.

10 Fridge Staples + Meal Prep

I’m always tweaking my approach to meal prep.  This year I have really been enjoying using my 10 healthy fridge staples as a base and then adding 2-3 meals to the menu for the week.

I don’t always make them all in the same day (as a matter of fact, I usually don’t) but having this base makes it easier to streamline other meal ideas.

A few of our favorite family meals include:

• Chicken and Broccoli Stir-Fry
• Cast Iron Skillet Chicken Thighs
• Detox Lentil Soup
• Chicken and White Bean Chili
• Minestrone Soup

So I will choose a couple of these meals to add to the weekly menu (I’m always changing it up) and boom! simple, delicious, nutritious meal times becomes 100% doable.

Who Remembers #Six2Start?

Last year I introduced an approach to meal prep that I called #six2start.  The idea was to choose 6 foods/ingredients to prep for the week to make healthy eating easier.  I built the menu like this: 2 veggies, 2 proteins, 1 healthy carb + a smart start or sweet treat!  While this approach is still super effective, I’ve moved away from it a bit simply because I find what I am doing now to be easier.

But for those of you who enjoyed the #six2start approach, be sure to go back and watch the series from last year.  All the tips and recipes are still super valuable, so allow yourself to be inspired.

#SIX2START MENUS

• New Year’s Menu
• Low Carb Menu
• Whole 30 Menu
• Vegan Menu

I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.  

© Clean & Delicious

The post 10 Healthy Fridge Staples appeared first on Clean & Delicious.

Continue Reading: Baked Blueberry Lemon Oatmeal Muffin Cups

© Clean & Delicious

The post Baked Blueberry Lemon Oatmeal Muffin Cups appeared first on Clean & Delicious.

In my opinion, beets are one of the most underrated vegetables. They’re inexpensive, available year-round, and packed with nutrients. Steamed beets are incredibly versatile. Enjoy them as a simple side dish, toss them into salads, blend them into soups, or even turn them into vibrant dips and dressings (like this gorgeous beet salad dressing).

And if you’ve only ever tried canned beets, you’re in for a real treat! Freshly steamed beets are a total game-changer — (roasted beets are also worth trying!) tender, naturally sweet, and full of earthy flavor that canned beets just can’t match. Steaming them yourself helps preserve their beautiful color, satisfying texture, and subtle sweetness without that metallic, overly soft taste you sometimes get from the can.

Once you experience the fresh version, you’ll never go back — they’re that delicious!

Quick Note! If you buy beets with the greens attached, don’t throw them away. Sauté the beet greens with a pat of butter, salt, and pepper — they’re delicious! And they are also delicious tossed into salads like this beautiful quinoa-and-fresh-beet salad.

Learn how to make steamed beets (the easy way)!

The first step to steaming beets is to scrub them clean. Next, trim off any beet greens by slicing off the top of the beets. You can trim off the root end after the beets have steamed.

I never peel my beets before I steam them; there’s no need to. They actually come off a lot easier after the beets are cooked.

Be aware, cooked beets will stain anything they touch. So be sure to do this with a paper towel, under cold water (my preferred method), or with gloves on to avoid purple fingers and cutting boards.

Once they’re peeled, you can slice, dice or chop your steamed beets. Me? I love to give them a chunky chop, then finish them with a kiss of olive oil, a splash of vinegar, and a pinch of sea salt. It’s such a light and fresh way to season the beets (but trust me, leaving them plain is also delicious!). If you want to take them one step further, try tossing them with some fresh herbs (parsley, mint, and dill are my faves!).

Although perfectly simple and delicious as is, I like to make these beets as a head-start ingredient. It’s an easy way to turn a basic mid-week salad into something extra special! This simple beet-and-arugula salad can be ready in just 15 minutes when you have steamed beets prepped in the fridge.

Thanks for being here! If you make this recipe, I would love it if you could give it a ★ rating below. I appreciate you being part ot the Clean & Delicious community. -Dani

Print

Simply Steamed Beets

Learn how to make perfectly steamed beets for a variety of healthy dishes — from a simple side to vibrant salads and nourishing soups. I love steaming whole beets — it’s one of the easiest ways to bring out their natural sweetness while keeping all that beautiful color intact. It’s a low-fuss, foolproof method that leaves you with perfectly tender beets every time; ready to slice, dice, or enjoy just as they are.

Course DIET, DINNER, sides, vegetables

Cuisine American, dairy free, gluten free, kids, nut free, Paleo, vegan, vegetarian, Whole30

Diet Low Calorie, Low Fat

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Calories 21kcal

Author Dani Spies

Ingredients

• 4 medium sized beets about a pound
• 2 teaspoons sherry vinegar
• 1 teaspoon extra virgin olive oil
• Salt and pepper to taste

US Customary – Metric

Instructions

• Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
  
• Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
  
• Toss with vinegar and oil and finish with salt and pepper.
  

Video

Notes

Storage Tips:
Uncooked beets will keep in the fridge for about 14 days. Steamed beets can be stored in an airtight container or zip-top baggie for 3-5 days.

How-To Freeze: Spread beet chunks on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 8 months.

Nutrition

Serving: 1serving | Calories: 21kcal | Carbohydrates: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg

© Clean & Delicious

The post Simply Steamed Beets appeared first on Clean & Delicious.

Okay, now that we covered the beauty of this dressing, I am ready to move on to the taste.

ingredients needed

• Beets – you’ll need 1 cup of chopped raw beets (about 1 large beet).
• Onion + garlic – gives the dressing delicious, fresh flavor.
• Honey – 2 tablespoons of natural sweetener adds the perfect amount of sweetness.
• Apple cider vinegar – every good dressing has a little acidity to it. In this one we’re using apple cider vinegar.
• Greek yogurt – for a lovely creaminess.

easy ingredient swaps

This beet dressing recipe is so easy to customize. Feel free to swap in ingredients that you have on hand. Here are some options:

If you make this beet dressing recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Print

Beet Salad Dressing

This sweet and tart beet salad dressing is easy to make and absolutely beautiful. It's a bright, creamy vinaigrette made with raw beets that is the perfect way top your favorite salad. I especially love this dressing paired with an arugula and goat cheese salad, so good!

Course DIET, LUNCH, salad + dressing, sauce + seasoning + condiments

Cuisine American, gluten free, nut free, vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 23kcal

Author Dani Spies

Ingredients

• 1 cup chopped raw beets, about 1 large beet
• 1/2 yellow onion, chopped
• 2 tbsp honey
• 1 clove garlic, crushed
• 2 tbsp apple cider vinegar
• 1/2 cup plain Greek yogurt

Instructions

• Place all of the ingredients into your food processor and puree until the mixture is smooth.
• Makes about 1 cup.

Notes

Store this creamy beet dressing in an airtight container in the refrigerator for up to 5 days. If the dressing appears too thick for your liking when you take it out of the fridge, simply stir in a bit of water.

Nutrition

Serving: 1serving | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

© Clean & Delicious

The post Beet Salad Dressing appeared first on Clean & Delicious.