19 of the Best Beet Recipes

Are beets one of the most hated veggies… or are they one of the most misunderstood?

Even the mere mention of them elicits bountiful boo’s from the mouths of many.

But we few, we happy few, we band of brothers of beets understand the sweet, earthy goodness of this ruby root vegetable.

Let’s see if we can change some minds here.

Vertical image of a collage of assorted recipes, with a label in the center.

The bulbous root as well as the stems and leaves are edible, and provide a rich source of antioxidants, potassium, and fiber.

With different parts of the plant to expand your recipe repertoire, culinary options aren’t as limited as you would expect.

There’s more to this vastly unappreciated veggie than being boiled until soft, sad, flabby, and flavorless!

Okay, so you finally broke done and bought some roots, after a little pressure from yours truly…

Now what?

With the following collection of 19 recipes, you’ll soon understand how fun it is to eat your veggies. Among our suggestions – all homemade – you’ll find recipes for juices and pickles, soups and salads, as well as breads and dips.

And if you need to start with a basic, no-frills recipe for a simple roasted preparation, which is the foundational cooking technique for many of these recipes, quickly scroll down to Recipe #18.

No more fussing – let’s eat some veggies!

1. Apple and mixed vegetable Juice

Let’s begin the roundup with a tall glass of freshly squeezed juice!

Horizontal image of a pink-hued juice in a mason jar in front of celery, apples, and carrots.
Photo credit: Kendall Vanderslice

Our raw juice is as easy as ABC with the efficient help of a juicer.

This delicious mixed fruit and vegetable drink is loaded with nutrients for a healthy diet, and is the perfect way to start your day.

For the best and most flavorful results, look for fresh, firm, and vibrant produce with no blemishes or bruises.

Here’s the recipe for you.

2. Arugula, Roasted Beet, and Goat Cheese Salad

One of many salads you’ll see in this roundup – because our star of this show is a natural on a bed of greens – this particular rendition is quite the beauty with a few flavor-boosting secrets.

Vertical image of a white plate with a mixture of greens, roasted vegetables, nuts, and crumbled chevre in front of a wooden bowl.
Photo credit: Fanny Slater

We marinate roasted beets in a homemade honey balsamic vinaigrette, delivering a major kick of extra tang and potency.

Toasted walnuts add some hearty crunch, balanced by the lemony taste of creamy, crumbled goat cheese and a punch of sourness from unsweetened dried cranberries.

All of the components are proudly displayed on top of peppery arugula leaves.

Find instructions to make this salad here.

3. Beet, Goat Cheese, and Orange Salad

A bejeweled salad with the most mesmerizing colors, you’ll love serving this mix to bring brightness and boldness to your meal!

Horizontal image of a black bowl filled with a sliced orange salad with pine nuts.
Photo credit: Raquel Smith

We combine cooked vegetables and thinly sliced oranges with baby spinach, goat cheese, pine nuts, and fluffy couscous to make a light but filling salad option.

Instead of couscous, try another variety of grains, like barley, farro, quinoa, wild rice, or black rice.

And if you follow a vegan diet, simply omit the goat cheese, or substitute an equal amount of your preferred vegan cheese.

Read more here.

4. Beet Monkey Bread Brains

A fun, crazy, and ghoulishly gruesome recipe, we turn a basic recipe for pull-apart monkey bread into a Halloween dessert!

Horizontal image of monkey bread shaped like a brain for Halloween with a chef's knife.
Photo credit: Chris-Rachel Oseland

We make the dough completely from scratch, and layer large chunks with a blend of warming spices, butter, and lots of sugar.

Formed into the shape of a brain, there’s one more trick to this treat to achieve the eerily realistic blood-red color:

By mixing beet juice into the dough ingredients!

Find this spooky recipe here, and make it soon… if you dare!

5. Beet Salad with Green Onion Vinaigrette

You’re more than familiar with the combination of roasted beets, fresh greens, and goat cheese.

Horizontal image of a mixed greens salad on a white plate.
Photo credit: Shanna Mallon

The combination is a delicious and delightful guarantee for a great salad.

But what sets this salad apart from the rest is its homemade vinaigrette!

We use a blend of chopped scallions, lemon juice, maple syrup, olive oil, and cayenne pepper for a subtly spicy, perfectly sweet, and delectably oniony dressing.

Ready for a light meal? Make the recipe now!

6. Coconut Ginger Roasted Kale with Farro, and Goat Cheese

Finally… a kale dish you might actually like!

Vertical image of two bowls of a roasted kale dish with farro topped with goat cheese crumbles.
Photo credit: Raquel Smith

Roasted with coconut oil, agave nectar, and ground ginger to mellow its flavor and texture, this cooked version of kale is the best introduction to eating greens that aren’t served raw.

What else is in this dish? Hearty farro serves as the base for roasted roots and chunks of creamy goat cheese, in addition to the kale.

You’ll be happy to add this vegetarian comfort food dish to your meat-free recipe list!

Read more.

7. Creamy Parsnip, Beet, and Coconut Milk Puree

Bored of bland sides? Craving some color?

Vertical image of a white dish filled with a bright pink dip with a dollop of white spread, with text on the top and bottom of the image.
Photo credit: Fanny Slater

Bold and beautiful, use this creamy, dreamy puree to paint a pretty picture on your dinner plate!

Parsnips make up the bulk of the base, with beets providing the nearly neon pink color. For even bolder flavors, the puree includes coconut milk, rosemary, and butter-simmered ginger and garlic.


Read more here to live life in Technicolor.

8. Creamy Red Roasted Beet Soup

An earthier deviation from your classic soup collection, our creamy red soup will still soothe your stomach and soul.

Horizontal image of creamy red soup in a bowl with herb garnish.
Photo credit: Shanna Mallon

If you’re already a root vegetable advocate, this soup will be right up your alley.

The recipe is designed to showcase and celebrate the main ingredient’s distinctly sweet, fresh-from-the-ground flavors, with very few accompanying ingredients.

Other than some optional garnishes, the soup is comprised of no more than butter, shallots, salt, and your choice of stock.

Pursue pure simplicity – find the recipe here.

9. Heart Patties with Pecorino Garlic Butter and Pesto

There’s no better way to say “I love you” than with… veggies?!

Horizontal image of heart-shaped patties topped with an herb butter.
Photo credit: Shanna Mallon

Some may argue against that statement, but we stand by it, especially with this unique dinner idea.

Our heart is all aflutter when we think about making our homemade heart “beet” patties with pecorino garlic butter and pesto for an intimate vegetarian dinner.

It’s a heart-healthy meal perfect for serving on Valentine’s Day or celebrating an anniversary.

The tender, baked patties are crafted by making a dough with grated beets, ground ginger, black pepper, semolina flour, pecorino cheese, and whole milk.

Nothing goes to waste in this recipe – the garlic butter includes some of the chopped leaves. Anything remaining gets whizzed into the pesto.

Give your one true love a special dinner with this meat-free entree.

10. Mixed Vegetable Salad

Searching for a side dish that packs just as much flavor as it does pretty flair?

Vertical image of a green bowl filled with a mixed veggie salad on a plate next to a fork and yellow veggies.
Photo credit: Fanny Slater

You’ll be pleased with this ruby-red spin on a traditional Russian potato salad!

In this easy recipe, we combine tender Yukon Golds, beets, carrots, peas, and a sweet pickle relish with a creamy mayonnaise-based dressing.

It can be served chilled or at room temperature.

Read more here for the instructions.

11. Potato and Greens Hash

While we love a carb-heavy dish for breakfast when we wake up hungry, we also appreciate striking the right balance between being indulgent and healthy.

Vertical top-down image of a beet green and potato dish with a cooked whole egg in the center.
Photo credit: Raquel Smith

That’s when our breakfast hash makes its sunny debut!

After sauteing yellow potatoes in olive oil until melt-in-your-mouth tender, we toss in slivered strips of greens and garlic.

For an extra punch of protein power, we nestle in eggs, and allow them to cook just until the whites are set, but the yolk is still runny.

Served with a generous dash of freshly cracked pepper and a sprinkle of salt, your morning will be off to a very filling start!

Break your fast with this hash recipe.

12. Quick-Pickled Root Vegetables

What do you do with an abundance of crops you grew in the backyard garden?

Make pickles, of course!

Horizontal image of a small dish with pink-hued pickles.
Photo credit: Fanny Slater

In this quick-pickled version, we use a mix of sliced turnips and beets, brined in a salty, spicy vinegar with bay leaves, garlic cloves, and a little sugar and chili.

The pickles take on a naturally brilliant pink hue, making them a clear standout on any dish.

Prepare those jars, and let’s do some pickling with this sweet-tart recipe.

13. Rainbow Guacamole

If you can’t throw a party without big bowls of chips and dips, try this colorful appetizer when you’re planning the menu for your next get-together.

Horizontal image of a colorful guacamole next to tortilla chips and wedges of lime.
Photo credit: Fanny Slater

A guacamole unlike any other, we blend together creamy avocado with roasted golden and red beets and crisp, sweet apples.

Scooped up by a salty tortilla chip, it’s an addictive combination of sweet and salty flavors and an entertaining circus of fun textures.

Learn how to make it now.

14. Roasted Butternut Squash Couscous Salad

This breathtaking salad has it all: flavor, color, texture, nutrition, and so much more!

A human hand pours a lemon dressing over a Roasted Butternut Squash and Beet Couscous Salad.
Photo credit: Raquel Smith

It starts with a base of Israeli couscous and arugula. On top of that mix, there’s roasted butternut squash, beets, pomegranate arils, and sunflower seeds.

And for the dressing – a simple lemon and olive oil vinaigrette.

The perfect healthy dish for fall and winter!

For the full recipe and instructions, read more here.

15. Sauteed Garlic Greens

You’ve sauteed all sorts of heavy-hitter greens before, like spinach, escarole, and kale.

Horizontal close-up image of sauteed greens in a pan.
Photo credit: Fanny Slater

But did you know that you can also cook the stems and leaves of beets in the same way?

They can be the next superstar side dish at your meal, with just a few simple steps – simply saute them in a garlic-infused olive oil until they are soft and tender.

Finish them with a sprinkle of coarse salt, and you’re good to go.

Read more.

16. Simple Salad with Fresh Herbs

Simple and straightforward, there’s nowhere for beets to hide in this salad!

Vertical close-up image of a roasted beets cubed and mixed with parsley and dill on a white plate.
Photo credit: Nikki Cervone

So we suggest this may not be the best recipe if you’re trying to sneak more nutrition into your family’s diet… unless you definitely want to get caught!

After chilling the roasted and peeled root veggies, toss them together with gently torn dill and parsley leaves and diced red onion.

A simple salad shines with an equally simple vinaigrette! We make a quick mustard and champagne vinegar dressing.

Foodal shares the recipe.

17. Spiralized Noodle Wrap

Okay, no more salads! Let’s make a wrap instead!

Horizontal image of a spiralized vegetable wrap with lettuce and cucumbers.
Photo credit: Sarah Hagstrom

These handheld beauties hold a fun filling of spiralized raw roots. After spreading wraps with your choice of hummus, we layer the flavors with a fresh medley of avocado, cucumber, tomato, mint, and lettuce.

You can use your favorite tortilla wraps, or use a gluten-free option instead.

Read more now.

18. Super Simple Roasted Beets

As you can tell from a generous handful of these recipes, roasting the roots is a popular cooking method.

And for good reason!

Horizontal image of a plateful of cubed roasted beets.
Photo credit: Nikki Cervone

Roasting is an easy way to prepare the vegetables, cooking them to tender, buttery perfection while concentrating their sweet and earthy flavors without losing significant nutritional content.

In this recipe, we’ll teach you every step on how to expertly roast them, so you can use them in countless delicious preparations.

Go back to basics right here.

19. Vegan Soup with Cashew Cream

Another hearty meat-free recipe, this vegan soup is a rich resource of nutrition, flavor, and comfort.

Vertical top-down image of a deep magenta soup with cream swirls on a blue napkin next to fresh dill.
Photo credit: Raquel Smith

To balance the earthy base, we mix in a medley of spices like coriander and sage, and use leeks for a subtle onion flavor.

We finish each bowl with swirls of cashew cream for another touch of guilt-free indulgence.

And the colors – the colors! You’ll love sipping every spoonful of this magenta-hued delight.

Enjoy this delicious favorite from Foodal.

Go Golden

For a slightly sweeter, less earthy, and overall milder option, substitute the same amount or weight of red beets in each of these recipes for the golden variety.

They may not be as available as the red variety in your grocery store or farmers market, but if you see them… snatch ‘em!

You can use the same cooking methods for both red and golden, so it’s an easy switch to make.

Horizontal image of a collage of assorted recipes, with a label in the center.

Are you Team Beet? What’s your favorite way to prepare them? The comment section is wide open!

Love your veggies? We have more to share with you! You can review our entire collection of veggie-forward recipes, or read more of our roundups now:

Photos by Kendall Vanderslice, Fanny Slater, Raquel Smith, Chris-Rachel Oseland, Sarah Hagstrom, and Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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