Just when you thought beets couldn’t get more beautiful, golden beets arrive with their sunny hue and sweet, earthy flavor. Whether you’re planning a cozy weeknight dinner or a festive seasonal gathering, these vibrant gems are about to become your new kitchen favorite. Get ready to discover 18 delicious ways to transform golden beets into stunning dishes for every occasion—let’s dive in!
Roasted Golden Beet Salad with Goat Cheese
Gathering around the table for a vibrant, seasonal dish is one of life’s simple pleasures, and this roasted golden beet salad with goat cheese is a perfect example. Let’s walk through each step together, from prepping the beets to assembling the final plate, so you can create a beautiful, flavorful salad with confidence. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of medium golden beets (about 1 pound total) – A generous drizzle of olive oil (about 2 tablespoons) – A good pinch of salt and a few cracks of black pepper – A handful of fresh arugula (about 4 cups) – A small log of creamy goat cheese (about 4 ounces), crumbled – A handful of toasted walnuts (about 1/2 cup) – A splash of balsamic vinegar (about 2 tablespoons)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. Scrub the golden beets thoroughly under cool running water to remove any dirt. 3. Pat the beets completely dry with a clean kitchen towel. 4. Trim off the beet tops and roots, leaving about 1/4 inch of stem to prevent color bleeding. 5. Drizzle the beets with 1 tablespoon of olive oil, rubbing it all over their skins. 6. Season the beets evenly with salt and black pepper. 7. Wrap each beet individually in aluminum foil, creating tight, sealed packets. 8. Place the foil packets on the prepared baking sheet. 9. Roast the beets in the preheated oven for 45 minutes, or until a fork pierces the center easily. 10. Carefully remove the baking sheet from the oven using oven mitts. 11. Let the beets cool in their foil packets for 15 minutes until safe to handle. 12. Unwrap the beets and use your fingers or a paper towel to gently rub off the skins—they should slip off easily. 13. Slice the peeled beets into 1/4-inch thick rounds. 14. In a large mixing bowl, toss the arugula with the remaining 1 tablespoon of olive oil. 15. Arrange the dressed arugula on a serving platter or individual plates. 16. Layer the sliced roasted beets over the arugula. 17. Sprinkle the crumbled goat cheese evenly over the beets and greens. 18. Scatter the toasted walnuts on top of the salad. 19. Drizzle the balsamic vinegar over the entire assembled salad just before serving. Buttery soft roasted beets offer a sweet, earthy contrast to the peppery arugula and tangy goat cheese, while the toasted walnuts add a delightful crunch in every bite. For a creative twist, try serving this salad warm by adding the beets right after peeling, or drizzle with a honey-balsamic glaze for extra sweetness.
Golden Beet and Carrot Soup
Unwrapping a cozy bowl of soup is one of winter’s simplest pleasures, and this vibrant golden beet and carrot version brings sunshine to even the coldest day. Let’s walk through each step together to create this silky, sweet, and earthy puree.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of large golden beets, peeled and chopped into 1-inch cubes
– 3 medium carrots, peeled and chopped into 1-inch pieces
– 1 yellow onion, roughly chopped
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– A splash of olive oil (about 2 tablespoons)
– A pinch of salt
– A pinch of black pepper
– A dollop of plain yogurt or a drizzle of cream for serving (optional)
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion to the pot and sauté, stirring occasionally, until it turns translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
4. Tip in the chopped golden beets and carrots, and sprinkle with a pinch of salt and black pepper.
5. Pour in the 4 cups of vegetable broth, ensuring it just covers the vegetables—add a bit of water if needed.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes until the vegetables are fork-tender.
7. Carefully transfer the hot soup in batches to a blender, and blend on high until completely smooth and velvety, about 1–2 minutes per batch.
8. Return the pureed soup to the pot and warm it over low heat for 2–3 minutes, adjusting seasoning if desired.
9. Ladle the soup into bowls and top with a dollop of plain yogurt or a drizzle of cream for a creamy finish.
Oozing with a velvety texture, this soup balances the earthy sweetness of beets with the subtle carrot notes, creating a comforting bowl that’s both nourishing and elegant. For a creative twist, garnish with toasted pumpkin seeds or fresh dill to add a crunchy contrast that elevates each spoonful.
Golden Beet Hummus with Garlic and Lemon
Now, let’s transform humble golden beets into a vibrant, earthy hummus that’s perfect for holiday gatherings or a healthy snack. This recipe walks you through each simple step to create a creamy, garlicky spread with a bright lemon finish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium golden beets (about 1 pound total), scrubbed clean
– 1 can (15 ounces) of chickpeas, drained and rinsed
– 1/4 cup of tahini
– 2 cloves of garlic, peeled
– Juice from 1 large lemon (about 1/4 cup)
– 1/4 cup of extra-virgin olive oil, plus a little extra for drizzling
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of salt
– A splash of cold water (about 2-3 tablespoons), if needed
– A couple of ice cubes (for the garlic trick)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the scrubbed golden beets on the baking sheet and roast them for 45 minutes, or until a fork pierces them easily.
3. Remove the beets from the oven and let them cool until you can handle them safely, about 10-15 minutes.
4. While the beets cool, peel the 2 cloves of garlic and place them in a small bowl with a couple of ice cubes and a splash of water for 5 minutes to mellow their sharpness—this tip prevents overpowering garlic flavor.
5. Once cooled, use your hands or a paper towel to rub off the beet skins; they should slip off easily.
6. Chop the peeled beets into rough chunks.
7. In a food processor, combine the chopped beets, drained chickpeas, tahini, peeled garlic (drained from the ice water), lemon juice, olive oil, cumin, and salt.
8. Process the mixture on high speed for 1-2 minutes, scraping down the sides with a spatula halfway through to ensure even blending.
9. Check the consistency: if the hummus seems too thick, add a splash of cold water, 1 tablespoon at a time, and process again until smooth—this tip helps achieve a creamy texture without making it watery.
10. Taste the hummus and adjust with more salt or lemon juice if desired, but avoid vague additions; aim for a balanced flavor.
11. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil for garnish.
12. For best results, cover and refrigerate the hummus for at least 30 minutes before serving to let the flavors meld—this resting tip enhances the overall taste.
Rich and velvety, this hummus boasts a sweet earthiness from the beets, balanced by the zing of lemon and a subtle garlic warmth. Serve it with pita chips or fresh veggie sticks for a colorful appetizer, or spread it on sandwiches for a nutritious twist. Its vibrant orange hue makes it a festive centerpiece that’s as pleasing to the eye as it is to the palate.
Golden Beet Risotto with Parmesan
Welcome to a cozy kitchen project that transforms humble ingredients into a vibrant, creamy risotto. While golden beets might seem intimidating, their sweet, earthy flavor mellows beautifully into this comforting dish, and today I’ll guide you through each simple step to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium golden beets, peeled and diced into ½-inch cubes
– 1 ½ cups Arborio rice
– 4 cups vegetable broth, kept warm on a back burner
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– ½ cup dry white wine
– 3 tbsp unsalted butter
– 1 cup freshly grated Parmesan cheese
– A splash of olive oil
– A couple of sprigs of fresh thyme
– Salt and freshly ground black pepper
Instructions
1. Heat a splash of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
4. Add the diced golden beets and cook, stirring, for 5 minutes to lightly caramelize their edges.
5. Pour in the Arborio rice and toast it with the vegetables for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges.
6. Pour in the dry white wine and cook, stirring, until it’s fully absorbed, about 2 minutes.
7. Add 1 cup of the warm vegetable broth and the thyme sprigs, stirring frequently until the liquid is mostly absorbed.
8. Continue adding the remaining broth ½ cup at a time, stirring often and waiting for each addition to be absorbed before adding the next—this process should take about 25–30 minutes total.
9. Tip: Keep the broth simmering on a separate burner; adding it warm helps the rice cook evenly without shocking the grains.
10. Once the rice is tender but still slightly al dente and the beets are soft, remove the pot from the heat and discard the thyme sprigs.
11. Stir in the butter and grated Parmesan cheese until fully melted and creamy.
12. Tip: Let the risotto rest off the heat for 2 minutes before serving; this allows the flavors to meld and the texture to perfect itself.
13. Season with salt and freshly ground black pepper to taste, adjusting as needed.
14. Tip: For extra richness, finish with an extra sprinkle of Parmesan and a drizzle of high-quality olive oil just before serving.
You’ll love the velvety, creamy texture that hugs each grain of rice, with the golden beets offering a subtle sweetness that balances the savory Parmesan. Try topping it with toasted walnuts for a crunchy contrast or serving it alongside a simple arugula salad for a complete meal.
Golden Beet and Arugula Pizza
Sometimes you need a pizza that’s as vibrant as it is delicious, and this golden beet and arugula version fits the bill perfectly—it’s a colorful, earthy twist on a classic that’s surprisingly simple to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of pizza dough (store-bought or homemade)
– 1/2 cup of pizza sauce
– 1 cup of shredded mozzarella cheese
– 1 medium golden beet, peeled and thinly sliced (about 1/8-inch thick)
– 2 cups of fresh arugula
– 2 tablespoons of olive oil
– A pinch of salt
– A sprinkle of red pepper flakes (optional)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes—this helps get a crispy crust.
2. On a lightly floured surface, roll out the pizza dough into a 12-inch circle, about 1/4-inch thick, and transfer it to a piece of parchment paper for easy handling.
3. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
4. Sprinkle the shredded mozzarella cheese on top of the sauce in an even layer.
5. Arrange the thinly sliced golden beet slices in a single layer over the cheese, overlapping slightly if needed.
6. Drizzle 1 tablespoon of olive oil over the beets and sprinkle with a pinch of salt to enhance their natural sweetness.
7. Carefully slide the pizza (on the parchment paper) onto the preheated stone or baking sheet in the oven.
8. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned at the edges.
9. Remove the pizza from the oven and let it cool on a wire rack for 5 minutes to prevent the crust from getting soggy.
10. While the pizza is cooling, toss the fresh arugula with the remaining 1 tablespoon of olive oil in a small bowl.
11. Top the warm pizza with the dressed arugula just before serving, adding a sprinkle of red pepper flakes if you like a bit of heat.
Zesty and fresh, this pizza offers a delightful crunch from the arugula against the tender, earthy beets and gooey cheese. Try serving it with a drizzle of balsamic glaze for an extra tangy kick, or pair it with a light salad for a complete meal that’s as beautiful as it is tasty.
Golden Beet Chips with Sea Salt
Now, let’s transform humble golden beets into a stunning, crispy snack that’s as beautiful as it is delicious. These golden beet chips with sea salt are surprisingly simple to make at home, requiring just a few ingredients and some patience for a result that’s far superior to store-bought. You’ll be amazed at how the natural sweetness of the beets intensifies into a perfect, savory crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of medium golden beets (about 1 pound total)
– A generous glug of olive oil (about 2 tablespoons)
– A good pinch of fine sea salt (about 1 teaspoon)
Instructions
1. Preheat your oven to 300°F and line two large baking sheets with parchment paper.
2. Scrub the golden beets thoroughly under cold running water to remove any dirt.
3. Pat the beets completely dry with a clean kitchen towel—this is crucial for getting them crispy, not steamed.
4. Using a mandoline slicer or a very sharp knife, slice the beets into uniformly thin rounds, about 1/16-inch thick. Tip: Uniform thickness ensures even cooking, so no chip is burnt while another is still soft.
5. Place the beet slices in a large bowl and drizzle them with the olive oil.
6. Use your hands to toss the slices gently but thoroughly, ensuring every piece gets a light, even coating of oil.
7. Arrange the beet slices in a single layer on the prepared baking sheets, making sure they don’t touch or overlap.
8. Sprinkle the sea salt evenly over all the slices on the trays.
9. Place the baking sheets in the preheated oven and bake for 15 minutes. Tip: For the most even bake, rotate the trays from top to bottom and front to back at this halfway point.
10. After 15 minutes, carefully flip each beet chip over using tongs or a thin spatula.
11. Return the trays to the oven and continue baking for another 8 to 10 minutes. Tip: Watch them closely now—they’re done when the edges curl up slightly and the centers look dry, not browned.
12. Remove the trays from the oven and let the chips cool completely on the sheets; they will crisp up further as they cool.
13. Transfer the completely cooled chips to a serving bowl.
Here, you’ll find the chips have a delicate, glass-like crispness that shatters with each bite, revealing a deep, caramelized sweetness. Their vibrant golden color makes them a gorgeous, edible garnish for salads or a sophisticated standalone snack paired with a creamy herb dip.
Golden Beet and Quinoa Bowl with Tahini Dressing
Often overlooked in the produce aisle, golden beets bring a sweet, earthy flavor to this vibrant, nutrient-packed bowl that’s perfect for meal prep. Our methodical approach will guide you through roasting the beets to caramelized perfection and building a satisfying quinoa base, all topped with a creamy tahini dressing that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of medium golden beets (about 1 lb total), peeled and diced into 1/2-inch cubes
– A drizzle of olive oil (about 2 tbsp)
– A generous pinch of salt
– 1 cup of dry quinoa
– 2 cups of water
– A big handful of fresh baby spinach (about 4 cups)
– For the dressing: a heaping 1/4 cup of tahini, a couple of tablespoons of fresh lemon juice, a splash of water (about 2 tbsp), and a small clove of garlic, minced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced golden beets with 1 tbsp of olive oil and a pinch of salt on the prepared baking sheet, spreading them in a single layer.
3. Roast the beets for 30-35 minutes, stirring halfway through, until they are tender and lightly caramelized at the edges. (Tip: Roasting beets concentrates their natural sugars, enhancing their sweetness without added sugar.)
4. While the beets roast, rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove its natural bitterness.
5. In a medium saucepan, combine the rinsed quinoa and 2 cups of water, bringing it to a boil over high heat.
6. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are fluffy. (Tip: Letting the quinoa sit covered off the heat for 5 minutes after cooking helps it steam to perfect tenderness.)
7. Fluff the cooked quinoa with a fork and set it aside to cool slightly.
8. In a small bowl, whisk together the tahini, lemon juice, 2 tbsp of water, and minced garlic until smooth and creamy, adding more water a teaspoon at a time if needed to reach a pourable consistency. (Tip: If your tahini dressing seems too thick, warm water blends more easily than cold to achieve a silky texture.)
9. To assemble, divide the cooked quinoa evenly among four bowls.
10. Top each bowl with a handful of fresh baby spinach and a portion of the roasted golden beets.
11. Drizzle the tahini dressing generously over each bowl.
Delight in the contrast of warm, sweet beets against the cool, crisp spinach and fluffy quinoa, all brought together by the nutty, tangy tahini dressing. For a creative twist, add a sprinkle of toasted pumpkin seeds or crumbled feta cheese to introduce extra crunch and saltiness.
Golden Beet and Orange Glazed Chicken
Baking a memorable holiday meal doesn’t have to be complicated, and this Golden Beet and Orange Glazed Chicken is proof. It’s a vibrant, sweet-and-savory dish that comes together with a few simple steps, perfect for a festive dinner that feels special without the stress. Let’s get your kitchen smelling amazing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs
– A couple of medium golden beets, peeled and chopped
– The juice and zest from one large orange
– A quarter cup of honey
– Two tablespoons of olive oil
– A tablespoon of apple cider vinegar
– A teaspoon of dried thyme
– Half a teaspoon of salt
– A quarter teaspoon of black pepper
– A splash of water
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the 4 chicken thighs completely dry with paper towels—this helps the skin get crispy later.
3. In a small bowl, whisk together the juice and zest from one large orange, a quarter cup of honey, two tablespoons of olive oil, a tablespoon of apple cider vinegar, a teaspoon of dried thyme, half a teaspoon of salt, and a quarter teaspoon of black pepper until smooth.
4. Place the peeled and chopped golden beets in the bottom of a 9×13 inch baking dish.
5. Arrange the dried chicken thighs, skin-side up, on top of the beets in the dish.
6. Pour the orange-honey glaze evenly over the chicken and beets, making sure everything is coated.
7. Add a splash of water to the bottom of the dish around the beets to prevent burning.
8. Bake uncovered at 400°F for 45 minutes, or until the chicken skin is golden brown and crispy, and a meat thermometer inserted into the thickest part of a thigh reads 165°F. Tip: For extra caramelization, you can broil for the last 2-3 minutes, but watch it closely!
9. Remove the dish from the oven and let it rest for 5 minutes before serving. Tip: This allows the juices to redistribute, keeping the chicken moist.
10. Use a slotted spoon to serve the beets and chicken onto plates, spooning any remaining glaze from the dish over the top. Tip: If the glaze in the pan seems too thin, you can simmer it in a small saucepan for a few minutes to thicken it into a richer sauce.
You’ll love the tender, juicy chicken with its sticky-sweet glaze and the earthy-sweet beets that soften beautifully underneath. Yes, the golden beets turn a gorgeous, vibrant color and their natural sweetness pairs perfectly with the bright citrus. Try serving it over a bed of fluffy quinoa or creamy polenta to soak up every last bit of that delicious glaze.
Golden Beet and Feta Tart
Kicking off our holiday baking with a vibrant, savory tart that’s as stunning as it is simple to make—this golden beet and feta tart brings earthy sweetness and tangy creaminess together in a flaky, buttery crust. Perfect for a festive appetizer or light meal, it’s a showstopper that even beginners can master with a bit of patience. Let’s walk through each step methodically, ensuring every detail is clear so you can recreate this beauty with confidence.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– A store-bought pie crust (or homemade if you’re feeling ambitious!)
– A couple of medium golden beets, peeled and thinly sliced
– A cup of crumbled feta cheese
– A splash of olive oil, about 2 tablespoons
– A pinch of salt and black pepper
– A tablespoon of fresh thyme leaves
– A beaten egg for that glossy finish
Instructions
1. Preheat your oven to 375°F (190°C) and line a tart pan with the pie crust, pressing it gently into the edges.
2. In a bowl, toss the sliced golden beets with the olive oil, salt, pepper, and thyme until evenly coated—this helps them caramelize beautifully in the oven.
3. Arrange the beet slices in overlapping circles on the crust, starting from the outer edge and working inward.
4. Sprinkle the crumbled feta cheese evenly over the beets, ensuring it nestles into the gaps for a balanced flavor in every bite.
5. Brush the exposed crust edges with the beaten egg to create a golden, flaky finish as it bakes.
6. Bake the tart in the preheated oven for 40-45 minutes, until the crust is golden brown and the beets are tender when pierced with a fork.
7. Remove the tart from the oven and let it cool on a wire rack for 10 minutes before slicing—this prevents it from falling apart.
8. Slice into wedges and serve warm or at room temperature.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
As you slice into this tart, you’ll notice the tender, slightly caramelized beets paired with the creamy, salty feta, all nestled in a crisp, buttery crust. For a creative twist, top it with a drizzle of honey or a handful of arugula for added freshness—it’s versatile enough to shine at any gathering.
Golden Beet and Apple Slaw
Let’s make a vibrant, crunchy slaw that’s perfect for holiday gatherings or a bright winter side. This golden beet and apple slaw combines earthy sweetness with a tangy dressing for a refreshing twist on a classic.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 medium golden beets, peeled
– 1 large crisp apple (like Honeycrisp)
– 1/4 of a small red onion
– A big handful of fresh parsley
– 1/4 cup of plain Greek yogurt
– A couple of tablespoons of apple cider vinegar
– A splash of extra-virgin olive oil
– A pinch of salt and black pepper
Instructions
1. Peel the 2 golden beets using a vegetable peeler. Tip: Wear gloves to avoid staining your hands from the beet juice.
2. Grate the peeled beets on the large holes of a box grater into a large mixing bowl.
3. Core the 1 large apple and grate it on the large holes of the box grater directly into the bowl with the beets.
4. Thinly slice the 1/4 red onion into very fine strips and add to the bowl.
5. Chop the handful of fresh parsley and add it to the bowl.
6. In a small bowl, whisk together the 1/4 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Tip: Taste the dressing now and adjust salt if needed, as the beets and apples won’t absorb more seasoning later.
7. Pour the dressing over the beet and apple mixture in the large bowl.
8. Toss everything together thoroughly with tongs or two large spoons until evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld and the beets to soften slightly.
9. Transfer the slaw to a serving dish.
What you’ll love is the crisp, juicy texture from the apple against the tender shreds of beet, all brightened by the tangy yogurt dressing. Serve it alongside roasted meats or pile it onto a sandwich for a crunchy, colorful upgrade.
Golden Beet and Lentil Stew
Kick off your cozy evening with this vibrant Golden Beet and Lentil Stew, a hearty one-pot wonder that’s as nourishing as it is beautiful. Let’s walk through each simple step together, building layers of earthy sweetness and savory depth. You’ll be amazed at how a few humble ingredients transform into a stunning, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of golden beets, peeled and diced into ½-inch cubes
– 1 cup of brown lentils, rinsed
– 1 yellow onion, finely chopped
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– A splash of olive oil
– 1 teaspoon of ground cumin
– ½ teaspoon of smoked paprika
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped for garnish
Instructions
1. Heat a splash of olive oil in a large pot over medium heat for about 2 minutes until it shimmers.
2. Add the finely chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the diced golden beets to the pot and cook for 5 minutes, stirring occasionally, to lightly caramelize their edges.
5. Sprinkle in the ground cumin and smoked paprika, stirring for 30 seconds to toast the spices and release their aroma.
6. Pour in the rinsed brown lentils and 4 cups of vegetable broth, then add a pinch of salt and black pepper.
7. Bring the mixture to a boil over high heat, which should take about 5 minutes.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes, stirring halfway through, until the lentils are tender and the beets are fork-soft.
9. Check the stew after 30 minutes; if it’s too thick, add a splash of water or broth to reach your desired consistency.
10. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld.
11. Ladle the stew into bowls and garnish with a handful of chopped fresh parsley.
12. Clean up as you go by rinsing utensils immediately to make post-cooking easier.
Cozy up to this stew’s velvety texture, where tender lentils mingle with sweet, earthy beets in a richly spiced broth. For a creative twist, top it with a dollop of Greek yogurt or serve alongside crusty bread to soak up every last drop—it’s a bowlful of comfort that shines as brightly as its golden hue.
Golden Beet and Ginger Smoothie
Zesty yet grounding, this golden beet and ginger smoothie is the perfect way to start your day with a vibrant, nutrient-packed boost. Let’s walk through making it together, step-by-step, so you can enjoy this beautifully hued and flavorful drink in no time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 medium golden beet, peeled and roughly chopped
– A 1-inch piece of fresh ginger, peeled
– 1 cup of frozen pineapple chunks
– 1 ripe banana, peeled and broken into chunks
– 1 cup of unsweetened almond milk
– A big handful of fresh baby spinach
– A squeeze of fresh lime juice (about half a lime’s worth)
– A drizzle of honey (about 1 tablespoon)
– A couple of ice cubes
Instructions
1. Peel your golden beet and ginger, then roughly chop them into pieces small enough for your blender to handle easily.
2. Add the chopped beet and ginger to your blender pitcher.
3. Measure and add 1 cup of frozen pineapple chunks to the blender.
4. Peel your banana, break it into chunks, and add it to the blender.
5. Pour in 1 cup of unsweetened almond milk.
6. Grab a big handful of fresh baby spinach and add it to the other ingredients.
7. Cut a lime in half and squeeze the juice from one half directly into the blender.
8. Drizzle about 1 tablespoon of honey into the mixture.
9. Add a couple of ice cubes to help chill the smoothie as it blends.
10. Securely place the lid on your blender and blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no chunks remain. (Tip: If your blender struggles, stop and scrape down the sides with a spatula, then blend again).
11. Pour the smoothie evenly into two glasses and serve immediately. (Tip: For a creamier texture, you can use a frozen banana instead of a fresh one).
Earthy sweetness from the beet and banana is perfectly balanced by the zing of ginger and lime. The texture is luxuriously smooth and creamy, making it feel like a treat. Try serving it in a chilled glass with a thin slice of ginger on the rim for an extra festive touch.
Golden Beet and Walnut Pesto Pasta
Before we dive into this vibrant dish, let me say that golden beets bring a milder, sweeter flavor than their red counterparts, making them perfect for a pesto that won’t stain your pasta. This recipe transforms simple ingredients into a creamy, nutty sauce that clings beautifully to every noodle, and it’s surprisingly easy to make even on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of golden beets, peeled and chopped into 1-inch cubes
– 1/2 cup of walnut halves, toasted
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of extra-virgin olive oil
– 2 cloves of garlic, peeled
– A splash of fresh lemon juice (about 1 tablespoon)
– A couple of pinches of salt
– 12 ounces of dried pasta, like fettuccine or penne
– A handful of fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the peeled and chopped golden beets with 1 tablespoon of olive oil and a pinch of salt on the baking sheet.
3. Roast the beets in the preheated oven for 20-25 minutes, until they are tender when pierced with a fork—this caramelizes their natural sugars for a sweeter pesto.
4. While the beets roast, toast the walnut halves in a dry skillet over medium heat for 5-7 minutes, stirring often, until fragrant and lightly browned; let them cool slightly to prevent the pesto from becoming bitter.
5. Bring a large pot of salted water to a boil over high heat for cooking the pasta later.
6. In a food processor, combine the roasted beets, toasted walnuts, grated Parmesan cheese, garlic cloves, and a splash of lemon juice.
7. Pulse the mixture a few times to break it down, then with the processor running, slowly drizzle in the remaining olive oil until a smooth, creamy pesto forms—scrape down the sides as needed for even blending.
8. Cook the dried pasta in the boiling water according to the package instructions, usually 8-10 minutes, until al dente (tender but still firm to the bite).
9. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.
10. Add the beet pesto to the hot pasta, tossing to coat evenly; if the sauce seems thick, stir in a splash of the reserved pasta water to loosen it up.
11. Serve the pasta immediately, garnished with fresh basil leaves.
So, you’ll notice the pesto has a velvety texture that clings to each strand of pasta, with a sweet, earthy flavor from the beets balanced by the nutty crunch of walnuts. For a creative twist, try serving it topped with crumbled goat cheese or alongside grilled chicken for a heartier meal—it’s a dish that feels both comforting and elegant.
Golden Beet and Sweet Potato Hash
Perfect for a cozy winter morning, this vibrant hash combines earthy golden beets and sweet potatoes into a hearty, one-pan breakfast that’s as nutritious as it is delicious. Let’s walk through each step together to ensure your hash turns out perfectly caramelized and full of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 medium golden beets, peeled and diced into ½-inch cubes
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- A pinch of salt and black pepper
- A splash of water (about ¼ cup)
- A couple of fresh thyme sprigs
- 4 large eggs
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the diced golden beets and sweet potato to the skillet, spreading them in a single layer to ensure even browning.
- Cook the vegetables undisturbed for 5 minutes to develop a golden crust, then stir and continue cooking for another 5 minutes until they start to soften.
- Tip: Resist stirring too often—this allows the natural sugars to caramelize, enhancing the sweetness.
- Add the chopped onion to the skillet and cook for 3 minutes, stirring occasionally, until it becomes translucent.
- Stir in the minced garlic, smoked paprika, ground cumin, salt, and black pepper, cooking for 1 minute until fragrant.
- Pour in a splash of water (about ¼ cup) and add the fresh thyme sprigs, then reduce the heat to medium-low.
- Cover the skillet and let the hash simmer for 10 minutes, checking halfway to stir and ensure the vegetables are tender when pierced with a fork.
- Tip: If the pan gets too dry, add another tablespoon of water to prevent sticking without making the hash soggy.
- Create 4 small wells in the hash using the back of a spoon, spacing them evenly apart.
- Crack one egg into each well, then cover the skillet and cook for 5 minutes over medium-low heat until the egg whites are set but the yolks are still runny.
- Tip: For firmer yolks, cook for an additional 1–2 minutes, but avoid overcooking to keep the eggs creamy.
- Remove the skillet from the heat and discard the thyme sprigs before serving.
Soft and tender with crispy edges, this hash offers a delightful contrast in textures, while the smoky spices and sweet vegetables create a comforting, well-balanced flavor. Serve it straight from the skillet with a side of toasted sourdough or top it with crumbled feta for a tangy twist that elevates the dish.
Golden Beet and Balsamic Glazed Salmon
Cooking a restaurant-quality meal at home doesn’t have to be intimidating, especially when you have a straightforward recipe to guide you. This golden beet and balsamic glazed salmon is a perfect example—it’s elegant enough for a holiday table yet simple enough for a weeknight dinner, combining sweet, earthy, and tangy flavors in one beautiful dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 salmon fillets, about 6 ounces each
– 2 medium golden beets, peeled and diced into ½-inch cubes
– ¼ cup of balsamic vinegar
– 2 tablespoons of olive oil
– 1 tablespoon of honey
– A couple of garlic cloves, minced
– A splash of water
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced golden beets with 1 tablespoon of olive oil, salt, and pepper on the baking sheet, then roast for 20 minutes until tender and slightly caramelized. Tip: Roasting beets brings out their natural sweetness, so don’t skip this step!
3. While the beets roast, pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
4. In a small saucepan over medium heat, combine the balsamic vinegar, honey, minced garlic, and a splash of water, then simmer for 5 minutes until it thickens slightly into a glaze. Tip: Keep an eye on the glaze to prevent burning—it should coat the back of a spoon.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat, then sear the salmon skin-side down for 4 minutes until crispy.
6. Flip the salmon and brush the top with half of the balsamic glaze, then transfer the skillet to the oven (or move to the baking sheet with beets) and bake for 8-10 minutes until the salmon flakes easily with a fork. Tip: For even cooking, let the salmon come to room temperature for 10 minutes before searing.
7. Remove from the oven and toss the roasted beets with the remaining glaze.
8. Serve the salmon topped with the glazed beets.
Vibrant and satisfying, this dish offers a flaky, moist salmon with a crispy skin, complemented by the tender sweetness of golden beets and a tangy balsamic kick. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal that’s as visually stunning as it is delicious.
Golden Beet and Coconut Curry
Wondering how to transform humble golden beets into a vibrant, creamy curry? This golden beet and coconut curry is a perfect weeknight meal that comes together with minimal fuss but delivers maximum flavor. Let’s walk through each step together so you can create this comforting dish with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of medium golden beets, peeled and diced
– A 13.5-ounce can of full-fat coconut milk
– A large yellow onion, chopped
– Three cloves of garlic, minced
– A tablespoon of freshly grated ginger
– A tablespoon of curry powder
– A teaspoon of ground turmeric
– A splash of vegetable oil
– A cup of vegetable broth
– A couple of handfuls of fresh spinach
– Salt for seasoning
Instructions
1. Heat a splash of vegetable oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to let it burn.
4. Add the diced golden beets to the pot, stirring to coat them with the aromatics.
5. Sprinkle in the curry powder and ground turmeric, stirring constantly for 30 seconds to toast the spices and deepen their flavor.
6. Pour in the can of coconut milk and the cup of vegetable broth, bringing the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pot, and let it cook for 20 minutes, or until the beets are tender when pierced with a fork.
8. Uncover the pot and stir in the fresh spinach, letting it wilt for about 2 minutes until it’s fully incorporated.
9. Season the curry with salt, starting with half a teaspoon and adjusting as needed after tasting.
10. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld together.
Just imagine the creamy texture from the coconut milk blending with the earthy sweetness of the beets, creating a rich and satisfying curry. Serve it over steamed rice or with warm naan bread for a complete meal that’s as nourishing as it is delicious.
Golden Beet and Blue Cheese Tartlets
Diving into holiday appetizers doesn’t have to be daunting. These golden beet and blue cheese tartlets offer a stunning, savory bite that’s surprisingly simple to assemble, making them perfect for last-minute entertaining or a cozy night in.
Serving: 12 tartlets | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A package of frozen puff pastry sheets (thawed according to the package directions)
– A couple of medium golden beets, peeled and thinly sliced (about 1/8-inch thick)
– A generous half-cup of crumbled blue cheese
– A quarter-cup of heavy cream
– One large egg
– A tablespoon of olive oil
– A pinch of salt and a few cracks of black pepper
– A small handful of fresh thyme leaves
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto a lightly floured surface and roll it out slightly to smooth any seams.
3. Use a 3-inch round cutter to stamp out 12 circles from the pastry, re-rolling the scraps if needed. Tip: Dipping the cutter in flour prevents sticking.
4. Place the pastry circles on the prepared baking sheet, spacing them about an inch apart.
5. In a small bowl, whisk together the heavy cream and egg until fully combined to create an egg wash.
6. Lightly brush the edges of each pastry circle with the egg wash using a pastry brush; this will help create a golden, puffy border.
7. Arrange 3 to 4 overlapping slices of golden beet in the center of each pastry circle, leaving the egg-washed border exposed.
8. Drizzle the beets evenly with the tablespoon of olive oil and season with the pinch of salt and cracks of black pepper.
9. Sprinkle the crumbled blue cheese evenly over the arranged beets on each tartlet.
10. Scatter the fresh thyme leaves over the cheese. Tip: Fresh thyme adds a fragrant note, but you can use a teaspoon of dried thyme in a pinch.
11. Bake the tartlets in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown and the beets are tender when pierced with a fork. Tip: Rotate the baking sheet halfway through for even browning.
12. Remove the tartlets from the oven and let them cool on the baking sheet for 5 minutes before serving.
Let these tartlets cool slightly to allow the flavors to meld. The result is a delightful contrast: the flaky, buttery pastry gives way to sweet, earthy beets and the sharp, creamy tang of blue cheese. For a festive touch, garnish with extra thyme sprigs or a drizzle of honey just before serving.
Golden Beet and Chocolate Cake
Welcome to a surprisingly delightful baking adventure where earthy sweetness meets rich indulgence. While golden beets might seem like an unusual cake ingredient, their natural sugars and moist texture create a beautifully tender crumb that pairs wonderfully with deep chocolate notes. Let’s walk through this methodical process together, perfect for beginners ready to try something uniquely delicious.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1½ cups of all-purpose flour
– ¾ cup of granulated sugar
– ½ cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 2 large eggs
– ¾ cup of vegetable oil
– 1 teaspoon of vanilla extract
– 1 cup of grated golden beets (about 2 medium beets, peeled)
– ½ cup of buttermilk
– A splash of hot water
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 1½ cups of all-purpose flour, ¾ cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until fully combined.
3. In a separate medium bowl, beat 2 large eggs with a whisk until frothy, about 30 seconds.
4. Add ¾ cup of vegetable oil and 1 teaspoon of vanilla extract to the beaten eggs, whisking vigorously until the mixture is smooth and emulsified.
5. Tip: Grate 1 cup of golden beets using the large holes of a box grater, which helps them blend seamlessly into the batter without becoming mushy.
6. Stir the grated golden beets into the wet ingredients until evenly distributed.
7. Pour the wet ingredients into the dry ingredients, then add ½ cup of buttermilk, mixing gently with a spatula until just combined—avoid overmixing to keep the cake tender.
8. Add a splash of hot water to the batter and stir until it becomes smooth and pourable, about 10 seconds.
9. Tip: Tap the filled cake pan gently on the counter to release any air bubbles, which ensures an even rise during baking.
10. Bake the cake in the preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack.
12. Tip: Run a knife around the edges of the pan before inverting the cake onto the rack to prevent sticking and tearing.
13. Carefully invert the cake onto the wire rack, peel off the parchment paper, and allow it to cool completely for at least 1 hour before serving.
Unbelievably moist and subtly sweet, this cake boasts a dense, fudgy texture with earthy undertones from the golden beets that balance the deep cocoa flavor. Serve it slightly warmed with a dollop of whipped cream or a dusting of powdered sugar for an elegant dessert, or enjoy it as a hearty snack that surprises with every bite.
Summary
A versatile and vibrant collection, these golden beet recipes offer something for every meal and occasion. We hope you’ve found inspiration to bring their sweet, earthy flavor to your table. Give a recipe a try, then drop a comment to tell us your favorite! If you loved this roundup, please share it on Pinterest to spread the beet love. Happy cooking!
