As the seasons change, our taste buds crave dishes that reflect the flavors and colors of each time of year. One ingredient that can add a pop of color and depth to any meal is the humble beet. From sweet and earthy roasted beets to vibrant pickled beets, this root vegetable is incredibly versatile. In this article, we’ll explore 20 vibrant beet recipes that will keep your taste buds engaged throughout the year.
Whether you’re looking for a refreshing salad or a hearty soup, these recipes showcase the best of what beets have to offer. From classic combinations like roasted beet and goat cheese salad, to innovative twists like beetroot hummus with pita chips, there’s something here for every season and every palate.
Roasted Beet and Goat Cheese Salad
This vibrant salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, all atop a bed of crisp greens. A perfect blend of flavors and textures for any occasion.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Allow beets to cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, crumbled goat cheese, and chopped walnuts.
5. Drizzle olive oil and balsamic vinegar over the salad, and season with salt and pepper to taste.
6. Arrange roasted beet wedges on top of the salad.
Cooking Time: 45-50 minutes (roasting beets)
Beetroot Hummus with Pita Chips
A vibrant twist on the classic chickpea dip, this beetroot hummus is a stunning addition to any snack or party platter. With its sweet and earthy flavor, it’s sure to delight!
Ingredients:
– 1 cup cooked beetroot
– 1/2 cup chickpeas
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 garlic clove, minced
– Salt and pepper, to taste
– Pita chips, for serving
Instructions:
1. Drain and rinse the cooked beetroot.
2. In a blender or food processor, combine the beetroot, chickpeas, tahini, lemon juice, and garlic. Blend until smooth.
3. Season with salt and pepper to taste.
4. Serve with pita chips for a delicious snack.
Cooking Time: 10 minutes
Borscht with Fresh Dill and Sour Cream
This vibrant beet-based soup is a staple of Eastern European cuisine, elevated by the brightness of fresh dill and the tanginess of sour cream. This recipe serves 4-6 people.
Ingredients:
– 2 large beets, peeled and grated
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh dill leaves, chopped (about 1/4 cup)
– Sour cream, for serving (about 1/2 cup)
Instructions:
1. In a large pot, combine beets, onion, garlic, broth, water, tomato paste, sugar, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beets are tender.
3. Stir in chopped fresh dill.
4. Serve hot, topped with a dollop of sour cream.
Cooking Time: 40 minutes
Beet and Arugula Pizza with Balsamic Glaze
This flavorful pizza combines the sweetness of roasted beets with the peppery taste of arugula, all on a crispy crust topped with a rich balsamic glaze. Perfect for a unique dinner or brunch option.
Ingredients:
– 1 1/2 cups warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1 large beet, peeled and roasted (see note)
– 4-6 slices of prosciutto or arugula leaves
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C). In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes.
2. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
3. Knead dough for 5-7 minutes. Place on a floured surface, cover with plastic wrap, and let rise for 1 hour.
4. Roll out dough to desired thickness. Top with roasted beets, prosciutto or arugula, and balsamic glaze.
5. Bake for 15-20 minutes, or until crust is golden brown.
Cooking Time: 30-40 minutes
Golden Beet and Carrot Slaw
Brighten up your meals with this vibrant and flavorful slaw made from golden beets and carrots! This sweet and tangy condiment is perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 2 medium golden beets
– 4 medium carrots
– 1/4 cup apple cider vinegar
– 2 tablespoons honey
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and grate them.
4. Grate the carrots and add them to a large bowl with the grated beets.
5. In a small bowl, whisk together vinegar, honey, and olive oil.
6. Pour the dressing over the beet-carrot mixture and toss to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or dill, if desired.
Cooking Time: 50 minutes
Beet and Walnut Pesto Pasta
Elevate your pasta game with this vibrant and flavorful recipe that combines the natural sweetness of beets, the earthiness of walnuts, and the creaminess of pesto.
Ingredients:
– 8 oz. pasta of your choice
– 2 large beets
– 1/4 cup walnuts
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes or until tender.
2. Let beets cool, then peel and chop into small pieces.
3. In a food processor, combine chopped beets, walnuts, Parmesan cheese, garlic, salt, and pepper. Process until smooth.
4. With the processor running, slowly pour in olive oil through the top until well combined.
5. Cook pasta according to package instructions. Toss with beet-walnut pesto sauce.
6. Serve immediately, garnished with fresh parsley leaves if desired.
Cooking Time: 10-15 minutes
Pickled Beets with Cinnamon and Cloves
Elevate your pickling game with this unique recipe that combines the natural sweetness of beets with the warm, aromatic flavors of cinnamon and cloves. Perfect as a side dish or added to sandwiches and salads for a burst of flavor.
Ingredients:
– 2 lbs fresh beets
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into 1/4-inch thick rounds.
3. In a large saucepan, combine vinegar, water, sugar, cinnamon, and cloves. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Pack beets into a clean glass jar with the pickling liquid. Seal and refrigerate for at least 24 hours before serving.
Cooking Time: 1 hour 15 minutes (including roasting time)
Beet and Chickpea Burger with Avocado
A vibrant and flavorful vegetarian burger that combines the natural sweetness of beets with the earthiness of chickpeas, topped with creamy avocado. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked chickpeas
– 2 medium beets, peeled and cooked
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 ripe avocado, sliced
– 1 hamburger bun or whole grain pita
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. In a bowl, mash the chickpeas using a fork or potato masher.
3. Add the cooked beets, breadcrumbs, olive oil, cumin, salt, and pepper to the bowl. Mix well.
4. Using your hands, shape the mixture into 2-3 patties, depending on desired size.
5. Cook the patties in the skillet for about 4-5 minutes per side, until golden brown.
6. Assemble the burger by placing a cooked patty on a bun or pita, topped with sliced avocado.
Cooking Time: 15-20 minutes
Beetroot Chocolate Cake with Cream Cheese Frosting
Experience the unique flavor combination of sweet beetroot and rich chocolate in this moist and decadent cake, topped with a tangy cream cheese frosting.
Ingredients:
– 2 large eggs
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsalted butter, melted
– 1 cup (120g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (250ml) beetroot puree
– 1 cup (120g) dark chocolate chips
– 8 ounces (225g) cream cheese, softened
– 1/4 cup (60g) unsalted butter, softened
– 2 cups (400g) powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together eggs, sugar, and melted butter. Add flour, baking powder, and salt; mix until combined.
3. Stir in beetroot puree and chocolate chips.
4. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before frosting with cream cheese mixture (mix softened cream cheese, butter, and powdered sugar).
Cooking Time: 30-35 minutes per cake
Beet and Orange Smoothie with Ginger
A vibrant and refreshing blend of beets, oranges, and ginger, perfect for a healthy breakfast or snack. This smoothie is packed with antioxidants, vitamins, and fiber to keep you going all day.
Ingredients:
– 2 medium beets
– 1 cup freshly squeezed orange juice
– 1-inch piece of fresh ginger, peeled
– 1/2 banana, sliced
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Peel the roasted beets and add them to a blender along with orange juice, ginger, banana, and honey.
3. Blend the mixture on high speed until smooth and creamy.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is the desired texture.
Cooking Time: 45-50 minutes (roasting beets)
Serves: 1
Beet and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of beets with the earthiness of quinoa for a delicious and healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 medium beets, roasted and peeled
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, roasted beets, parsley, and feta cheese (if using).
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Place peppers in a baking dish, drizzle with olive oil, and season with salt and pepper.
6. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Beetroot Risotto with Parmesan
This vibrant Beetroot Risotto is a unique twist on the classic Italian dish, featuring roasted beets as the star of the show. The natural sweetness of the beets pairs perfectly with the salty, nutty flavor of Parmesan cheese.
Ingredients:
– 2 large beetroot, peeled and chopped
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beetroot with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
3. In a large saucepan, sauté onion and garlic in a little bit of oil until softened.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Gradually add warmed broth, stirring continuously, until the rice is cooked and creamy.
6. Stir in roasted beetroot and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Beet and Apple Salad with Honey Dressing
Sweet and earthy beets meet crisp apples in this refreshing salad, elevated by a drizzle of honey dressing. Perfect for a light lunch or dinner, this recipe is sure to please!
Ingredients:
– 2 large beets
– 1 large apple, diced
– 1/4 cup mixed greens
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the cooled beets and dice into small pieces.
4. In a large bowl, combine mixed greens, diced apple, and roasted beets.
5. In a small bowl, whisk together honey and Dijon mustard.
6. Drizzle the dressing over the salad and sprinkle with feta cheese (if using).
7. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Beet and Feta Tart with Thyme
A sweet and savory tart that combines the earthy flavor of beets with the tanginess of feta cheese, perfect for a unique dinner party or special occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large beets, peeled and thinly sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Arrange beet slices on one half of the pastry, leaving a 1-inch border around edges.
4. Drizzle olive oil and sprinkle garlic over beets. Top with feta cheese and thyme.
5. Fold other half of pastry over filling, pressing edges to seal.
6. Brush pastry with egg wash (beaten egg mixed with 1 tbsp water) and season with salt and pepper.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Beetroot Latkes with Sour Cream
These sweet potato-like latkes are a delightful twist on the classic Hanukkah treat, incorporating beetroot for a pop of color and added depth of flavor.
Ingredients:
– 2 large beetroots, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Vegetable oil or cooking spray for frying
– Sour cream, for serving
Instructions:
1. In a bowl, combine beetroot, flour, salt, and baking powder.
2. Add the egg and mix until a thick batter forms.
3. Heat about 1/2 inch (1 cm) of vegetable oil or use cooking spray in a large frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the beetroot mixture into the oil, flattening slightly with a spatula.
5. Fry for 3-4 minutes on each side, until crispy and golden.
6. Drain latkes on paper towels and serve hot with a dollop of sour cream.
Cooking Time: Approximately 12-15 minutes per batch
Beet and Lentil Soup with Coconut Milk
This vibrant soup combines the natural sweetness of beets with the earthy flavor of lentils, all wrapped up in a creamy coconut milk broth. Perfect for a cozy meal on a chilly day.
Ingredients:
– 2 medium beets
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large pot, sauté onion and garlic in a little water until softened.
3. Add lentils, vegetable broth, roasted beets, and coconut milk. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes (roasting beets) + 30-40 minutes (simmering soup)
Beet and Blue Cheese Flatbread
This sweet and savory flatbread combines the earthy flavor of roasted beets with the tanginess of blue cheese, perfect for a unique appetizer or snack.
Ingredients:
– 1 package flatbread (about 10 inches in diameter)
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1/2 cup crumbled blue cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into thin wedges.
4. Brush flatbread with olive oil and bake for 5-7 minutes, or until lightly toasted.
5. Top flatbread with roasted beet slices, crumbled blue cheese, and a drizzle of balsamic vinegar.
6. Season with salt and pepper to taste.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 1 hour
Beetroot Gazpacho with Cucumber
Beat the heat with this vibrant and flavorful soup that combines the sweetness of beetroot with the cooling essence of cucumber. This chilled gazpacho is perfect for a light and satisfying meal on a warm day.
Ingredients:
– 2 medium beetroot, peeled and chopped
– 1 large cucumber, peeled and seeded
– 1/4 cup red bell pepper, diced
– 1/4 cup fresh tomatoes, cored and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine beetroot, cucumber, red bell pepper, and tomatoes.
2. Blend until smooth, adding olive oil as needed to achieve desired consistency.
3. Heat the mixture in a saucepan over low heat with garlic and vinegar, whisking until well combined.
4. Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
5. Season with salt and pepper to taste.
6. Garnish with parsley or cilantro, if desired.
Cooking Time: 10-15 minutes (including chilling time)
Beet and Sweet Potato Hash
This sweet and earthy hash combines roasted beets and sweet potatoes with crispy onions and a hint of garlic, perfect for a side dish or breakfast accompaniment.
Ingredients:
– 2 large beets
– 1 large sweet potato
– 1 medium onion
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the sweet potato and cut into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. Slice the onion thinly and separate into rings. In a pan, cook the onions over medium heat until caramelized, stirring occasionally.
5. Mince the garlic and add to the pan with the onions. Cook for an additional minute.
6. Combine roasted beets, sweet potatoes, and caramelized onions in a bowl. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Beet and Ginger Juice with Lemon
This vibrant juice is a perfect blend of earthy sweetness from beets, spicy warmth from ginger, and a squeeze of citrusy brightness from lemon. It’s a great way to boost your energy and support digestive health.
Ingredients:
– 2 medium beets
– 1-inch piece of fresh ginger
– 1/2 lemon, peeled
– 1 cup water
Instructions:
1. Wash the beets, ginger, and lemon thoroughly.
2. Juice the beets, ginger, and lemon using a juicer or blender (add water if needed).
3. Strain the juice through a fine-mesh sieve to remove any pulp or fibers.
4. Serve immediately and enjoy!
Cooking Time: None
This juice is best consumed fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours.
Summary
Get ready to fall head over heels for beets! This vibrant root vegetable can add a pop of color and flavor to any dish. In this article, we’re sharing 20 beet-filled recipes that showcase its versatility throughout every season. From hearty salads and soups to sweet treats and condiments, these dishes will inspire you to get creative with your cooking. Whether you’re looking for a refreshing summer salad or a cozy winter soup, there’s something on this list for everyone.
