4 Servings

Beets have an earthy, slightly sweet flavor that isheightened when the beets are cooked with kale, chickpeas, garlic, and herbs. This is a visually stunning and filling dish.


1½ pounds red, gold, or chioggia beets, peeled
1 cup diced yellow or red onion
1½ tablespoons olive oil
1 bunch (1 pound) Tuscan kale, stemmed and cut into thin strips
1½ tablespoons minced garlic
1½ tablespoons chopped fresh dill, or 1½ teaspoons dried dill weed
1½ tablespoons chopped fresh thyme, or 1½ teaspoons dried
1 can (15 ounces) chickpeas, drained and rinsed
1½ tablespoons nutritional yeast flakes
Sea salt
Freshly ground black pepper


Use a tri-blade spiralizer, vertical spiral slicer, or handheld hourglass spiral slicer to cut the beets into thin spaghetti strands. Leave the strands intact, or for easier eating, cut with a knife into 4-inch lengths. Put the onion and oil in a large cast iron or nonstick skillet and cook over medium-high heat, stirring occasionally, for 3 minutes.

Add the kale and garlic and cook, stirring occasionally, for 2 minutes. Add the beets, dill, and thyme and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the chickpeas and nutritional yeast and stir until well combined. Season with salt and pepper to taste. Serve hot.


Our Books | Contact Us | About BPC | Return Policy | Manuscript Submission
BPC, PO Box 99, Summertown TN, 38483
Orders: 888.260.8458 | Office: 931.964.3571 | FAX: 931.964.3518
info at