15+ Unbeatable Beet Recipes
When you think about beets, which flavors and textures come to mind? If all you can picture is something mushy and tasteless, we urge you to try them again! Beets might not be the most glamorous of vegetables, but they are nutrient-packed, and when prepared correctly, they make for a sweet, tender complement to salads, side dishes, and more.
Their soft texture also allows them to be pureed, blended, and transformed into so many other meals. Beet noodles, anyone? So without further ado, let’s turnip the beet and dive into some of our favorite beet recipes to enjoy this season.
Photo Courtesy of Co+op
Beet, Goat Cheese & Cucumber Salad
Vibrant steamed beets, creamy goat cheese, and refreshing cucumbers come together to create an elegant summer side dish with a homemade vinaigrette.
Ingredients
For the Salad
1 pound beets, peeled and cubed
4 cups red leaf lettuce, 2 1/2 ounces, torn
2 small tomatoes, cubed
1 medium cucumber, peeled and chopped
4 ounces chevre cheese, crumbled
For the Dressing
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons extra virgin olive oil
Directions
Set up a steamer and steam the beets until tender when pierced with a paring knife. This should take about 5 minutes. Move the steamer to the sink and rinse the beets with cool water, let cool. Chill while preparing the dressing.
In a small bowl, whisk the lemon juice, Dijon mustard, salt, and sugar to mix well. Whisk in the olive oil.
In a serving bowl, arrange the lettuce, tomatoes, cucumbers, and beets, and top with crumbled chevre cheese. Drizzle with the dressing and toss just before serving.
Photo Courtesy of Co+op
Raw Beet Salad
If you’re reading this blog post in the summer, you likely don’t feel inclined to oven-roast beets for 40 minutes. Instead, consider this raw beet salad that pairs exceptionally well with (or on) steak or burgers.
Ingredients
1 pound red beets, trimmed and peeled
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Dijon mustard
1 tablespoon minced shallots
2 tablespoons fresh mint, chopped
2 ounces crumbled goat cheese
Directions
In a small bowl, whisk together the balsamic vinegar and mustard. Slowly whisk in the olive oil to make the dressing. Add the chopped mint and shallots and mix well.
Using a mandoline, grater or the shredding blade of a food processor, shred the beets. Add the beets to the dressing and toss well to coat. Let the beets marinate at least 15 minutes. Garnish with crumbled goat cheese before serving.
Photo Courtesy of Co+op
Chilled Summer Borscht
As beautiful as it is tasty, this chilled summer borscht features honey-and-spice notes that pair well with tangy-sweet balsamic vinegar. Garnish it with a drizzle of sour cream and fresh dill.
Ingredients
6 to 8 baby beets
3 tablespoons vegetable oil or butter
1 sweet onion, peeled and chopped
1 small celery root, peeled and chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon sugar
1 quart vegetable broth
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
Sea salt and freshly cracked pepper to taste
Sour cream for garnish (optional)
Directions
Wrap the beets in foil and bake them at 400° F for 1 hour or until fork tender. Cool and slip off the skins; coarsely chop.
In a heavy pot, heat oil or butter and saute onions, celery root and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Add beets, broth, vinegar and dill. Cook for 5 minutes, to meld the flavors. Season well with salt and pepper. Allow to cool, then puree in batches until smooth. Add more broth if it is too thick. Chill completely.
Serve garnished with sour cream, if using, and dill sprigs and pass the pepper mill.
Photo Courtesy of Co+op
Beet Pesto Crostini
When you think of pesto, you probably picture a vibrant green color. But here, summer beets take the place of basil to create a unique vegan-friendly spread for crunchy crostini.
Ingredients
3 2-inch beets, about 6 ounces
1 clove garlic, peeled
5 tablespoons sunflower seeds, raw
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
8 slices baguette, toasted
Directions
Wash the beets, but don't peel them. Place them in a small pot and add water to cover by an inch. Put on high heat and bring to a boil, then reduce to a vigorous simmer. Cook for about 10 minutes, until a paring knife inserted in a beet slips in easily.
Drain the beets and rinse with cold water, then trim the tops and slip the skins off under the cold water. Let cool.
In a food processor, mince the garlic. Add 1/4 cup of the sunflower seeds and pulse to chop finely. Add the beets and process until finely chopped. Add the olive oil and salt and pulse just to mix, don't puree.
To serve, spread about 1 1/2 tablespoons of the beet mixture on each baguette slice.
Photo Courtesy of Co+op
Easy Quick-Pickled Beets
If you don’t want to fuss around with a complicated canning setup, this quick-pickle recipe is an easier way to preserve your beets for a pickley-delicious (and healthy) snack or salad topping.
Ingredients
1 pound beets, 2 1/2 inch diameter
1 small white onion, slivered
1/2 cup white wine vinegar
1 teaspoon salt
1/4 cup sugar
1/2 cup water
2 1-quart canning jars with lids
1 teaspoon each whole cloves, whole allspice, a couple of bay leaves, optional
Directions
Scrub the beets and place in a large pot, cover with water, and bring to a boil. Boil the beets until they are tender when pierced with a paring knife, about 25 minutes. Drain, and run cold water over each beet, slipping the skins off and paring off the tops and root tips. Let the beets stand until cool enough to slice. Thinly slice beets, then pack into the two 1-quart canning jars, alternating with sliced onions.
In a 1-quart non-reactive pot, combine the vinegar, salt, sugar and water. Add optional spices, if desired. Bring to a boil over high heat, then pour the liquid over the beets in the jars. Screw the lids on the jars tightly, then refrigerate for 4-7 days before serving.
Photo Courtesy of Co+op
Banana Beet Muffins
Beets? In muffins? While that may seem like a bizarre combination, it’s not! The natural sweetness from both the beets and the bananas provides these muffins with a superb flavor, and they’re good for you, too!
Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup mashed banana
1/2 cup vegetable oil
1/2 cup maple syrup
3 large eggs
2 cups grated beets, peeled
Directions
Preheat oven to 375°F. Line a 12-cup muffin tin with muffin papers.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, nutmeg and cinnamon.
In a separate bowl combine banana, oil, maple syrup and eggs. Stir until smooth.
Stir the banana mixture into the flour mixture until just mixed, then stir in beets. Scoop 1/3-cup portions of batter into muffin tins, and bake for 18–20 minutes. Test with a toothpick inserted in muffins. If the toothpick emerges with wet batter, bake an additional 5 minutes. Remove from pan and let cool before serving.
Photo Courtesy of Cookie and Kate
Roasted Beets
Whether you’re looking for a simple side dish or just a way to prepare your beets for another recipe, this roasted beet recipe results in perfectly tender, simple beets.
Simple slice your beets, toss them with olive oil and salt and pop them in the oven. Cook them for 35-40 minutes, or until fork tender.
Now they’re ready to be used in another recipe or enjoyed as-is alongside grilled chicken.
Beet Bliss Bowl
Talk about vibrant color! Featuring avocado, beets, watermelon radishes, microgreens, and basil, this bliss bowl incorporates quinoa and chickpeas into the mix for a well-rounded, filling lunch or dinner.
Beets are simmered down with quinoa, chickpeas, and spices, resulting in a beautiful pink-hued base for the bowl.
All there is to do next is mix in fresh avocado, basil, arugula, red onion, and almonds.
Photo Courtesy of Gimme Some Oven
Green Salad with Oranges, Beets & Avocado
If you’re still on the fence about whether or not you like beets, this salad is a great way to welcome them to your plate.
Beets are cut into bite-size matchsticks and tossed up with leafy greens, oranges, avocado, carrots, and feta cheese.
Drizzle it with a homemade white balsamic vinaigrette and sprinkle on some pepitas for a satisfying crunch.
Photo Courtesy of Love and Lemons
Beet Veggie Noodles
Turns out, zucchini aren’t the only veggie you can noodle-fy. Beets work, too!
You’ll want to find a large beet for this recipe in order to get the longest noodles possible. From there, simply peel off the skin and used a spiralizer to make the noodles.
Enjoy them raw in a salad or lightly sauteed with pesto.
Photo Courtesy of A Couple Cooks
Creamy Beet Hummus
Think traditional hummus, but with a bright pink twist!
Beets and chickpeas are cooked and prepared as usual before being blitzed in a food processor with garlic, lemon juice, tahini, and garlic.
Top your hummus with cilantro leaves and serve with toasted pita bread, crackers, and your favorite veggies.
Photo Courtesy of Feasting at Home
Burrata with Tomatoes, Beets & Basil
Similar to a caprese salad but with a bit of a twist, this burrata with tomatoes, beets, and basil has summer written all over it.
Beets are roasted or blanched and cooled before being sliced up and paired with fresh burrata, heirloom tomatoes, and arugula.
Drizzle it all with a homemade basil oil and serve it alongside grilled chicken and toasted bread.
Photo Courtesy of A Beautiful Plate
Chocolate Beet Bundt Cake with Beet Glaze
A showstopper of a cake that’s easy to whip up? It doesn’t get better than that.
In this recipe, canned beets are combined with standard cake ingredients to create a moist bundt cake that’s fit for a crowd.
Don’t forget the beet glaze! It adds a beautiful punch of purple that's especially fun around Halloween.
Photo Courtesy of Spend with Pennies
Sauteed Beet Greens
Did you know that beet greens and stems are edible? And they’re pretty darn tasty, too!
In this simple recipe, beet greens and stems are chopped and sauteed with garlic, olive oil, and salt and pepper.
Finish them with a dollop of butter and serve them as you would any warmed green.
More Beet Recipes
Hasselback Beets with Dill Yogurt Sauce from Food Network
Beet Tostadas With Fried Eggs from Bon Appetit
Sautéed Beets With Pasta, Sage and Brown Butter from NYT Cooking
Beet Burgers from The Spruce Eats