Beets are high in immune-boosting vitamin C, fiber, and essential minerals such as potassium and manganese. These deep crimson colored vegetables are also a unique source of betaine, a nutrient that helps protect cells, proteins, and enzymes from environmental stress. The betalin pigments in beets also support the body's detoxification process. Furthermore, beets are known to help fight inflammation, protect internal organs, and improve vascular risk factors, boost stamina, and lower blood pressure. This vegetable is packed with nutrients and sweet, earthy flavor. Here are five delicious courses of beet recipes that definitely cannot be beat.

1. Appetizer: Oven Baked Beet Chips.

Preheat the oven to 30 degrees F, and line several baking sheets with parchment paper. Scrub the beets and cut off the tops. Then, slice the beets into 1/16 inch pieces. Place the beet slices in a large bowl and pour 1/2 cup olive oil and 2 teaspoons of sea salt over the top, and toss well. Now let the beets soak in the pol and salt for 15 minutes. Toss the beats a second time, and drain off the liquid. Set the slices out in a single layer on the baking sheets. Bake for 45-60 minutes until crisp, but not brown. Be sure to test after 45 minutes and only bake longer if necessary. Remove from the oven and allow the chips to cool completely before enjoying this sweet, crunchy appetizer.

2. Soup: Savory Beet Soup.

Heat 1 teaspoon of olive oil in a Dutch oven over medium-high heat. Add 1 cup chopped onion and saute for three minutes or until tender. Next, add 4 cups of chicken broth, 2 cups of water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets (peeled and halved), 1 medium potato (also peeled and halved), and 1 bay leaf. Bring the pan to a boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the beets and potato are tender. Remove the bay leaf before pouring one-third of the broth mixture into a blender or food processor; process until smooth. Place the pureed mixture in a large bowl, and repeat the procedure with the remaining broth. Return the pureed mixtures to the pan; then warm the soup over low heat until thoroughly heated. Remove from heat, and stir in 1 teaspoon lemon juice. Top with a dollop of sour cream and a slice or two of beets.

3. Salad: Butternut Squash, Beet, And Brussels Sprout Salad.

Preheat the oven to 400 degrees F. Rinse and scrub 2 large red beets and wrap them loosely in aluminum foil, making sure to leave a little opening to release steam. Place the beats in a large cast iron skillet and into the oven for 45-60 minutes or until softened. Once the beets have cooled, peel the skin off and cut them into small squares; then set aside for later use. Peel 1 medium butternut squash and discard the seeds. Cut the squash into one inch cubes, place the cubes to a large baking sheet, and drizzle with olive oil and sea salt. Roast the squash cubes in the preheated oven for 35-45 minutes until the pieces are soft and begin to caramelize around the edges. Meanwhile, rinse and dry 1 pound of brussels sprouts. Trim the edges, cut in half, and place into a large bowl; drizzle with olive oil and sea salt. Add the brussels sprouts to the cast iron skillet in the oven, and cook them for 25 minutes. During these 25 minutes, combine 1 1/2 cups of black rice, 2 1/2 cups of water, 1 bay leaf, 2 orange peel strips, and a pinch of sea salt in a pot. Cook for 30 minutes until all the water has been absorbed, then let the rice cool for 10 minutes. Transfer the cooked rice to a mixing bowl, and remove the bay leaf and orange peels. Drizzle 4 tablespoons of blood orange olive oil over before topping the rice with the roasted butternut squash, red beets, and brussels sprouts. Lastly, combine 3 tablespoons of theblood orange olive oil, 2 teaspoons lemon juice, and a pinch of sea salt to make a vinaigrette to drizzle over the salad. Garnish with fresh basil and 2 1/2 ounces of honey goat cheese.

4. Main Course: Grilled Beet and Sauerkraut Sandwich.

Butter two pieces of rye bread, and sprinkle a pinch garlic pepper over the butter. Place butter side down on a pan over medium heat. Add one slice of Swiss cheese, 3 tablespoons of drained sauerkraut, 1 thinly sliced, cooked beet, and 3 pieces of cooked asparagus on the top of the bread. Then place the second piece of bread on top, so that the buttered side is up. Brown each side, and then cut in half before serving.

5. Dessert: Beet Brownies.

Preheat the oven to 325 degrees F. Line an 8x8 metal pan with parchment foil paper. Melt 8 tablespoons unsalted butter in a saucepan over medium heat. Add 1 1/4 cups pure cane sugar, 3/4 cup natural unsweetened cocoa powder, and 1/2 teaspoon kosher salt to the pan. In a separate bowl, beat 2 eggs. Pour the eggs into the butter mixture after allowing 4-5 minutes for it to cool. Stir until well combined. Then, add 2 teaspoons vanilla extract and 1 1/2 cups of beet puree, continuing to stir well. Next, combine 3/4 cup of unbleached flour and 1/2 teaspoon baking powder to the pan. Finally, mix in 1/2 cup dark chocolate chips. Bake for 25-35 minutes or until the top no longer looks wet. Cut into squares and allow cooling time before you enjoy this unbeatable ending to your meal.