When it comes to beet recipes, one thing is clear: your food will look beautiful.
I know that the earthy flavor can be off-putting to some, but you can’t deny just how gorgeous the color is.
Still, beets do have a pretty specific flavor profile, and though the Aussies seemingly put them on everything, I know plenty of people who can’t stand the things.
The trick to finding the right beet recipe is to pair them with sweet and savory ingredients to mellow the earthy notes.
In fact, when prepared just right, beets can actually have a sweetness to them.
On this list of 26 beet recipes, you’ll find everything from simple roasted beets to strawberry and beet popsicles.
I just know there’s something for even the most stubborn beet-hater out there!
This easy recipe might not last quite as long as some, but the shorter prep time makes it so worth it.
After all, when it’s so quick, you can easily whip up a batch whenever you need to.
Be sure to let your beets rest for a couple of days to really concentrate all that flavor.
And don’t be afraid to experiment! Using a variety of beets will only make your salads that bit brighter.
Roasting beets has to be my favorite way to enhance their flavor. I find it allows the flavor to deepen, and you won’t lose anything to a boiling liquid.
Not only that, but once you’ve given them about an hour in the oven, the skins will peel right off, saving you from getting stained fingernails!
Adding beets to your salad will not only give the dish a pop of color, but also makes the whole thing that much more filling.
Everything in this dish has bold flavors, from the arugula and feta to the balsamic dressing.
But everything complements the other ingredients so well, so you’ll get a mouthful of flavor, no matter what you fit onto your fork.
This one might not seem like something that would work, but it does. Between the berries, honey, and yogurt, you’ll be left with just the slightest hint of beet.
So why add it if you don’t taste it?
Well, it’s gorgeous, for one thing! And secondly, beets provide potassium and vitamin C, help reduce your blood pressure, and they’re high in antioxidants and fiber.
I don’t know about you, but if I’m making a smoothie, I want all the goodness I can get.
Beets are one of the few root vegetables that can be eaten raw.
When looking to blend it, as with the smoothie, be sure to dice it up small enough so your blender doesn’t overheat.
Also, remember to peel the skin off before you cut and blend your beets. You might want to wear some gloves for that!
Depending on how sweet you like it, you can easily adjust the honey. I also like to mix in some black sesame seeds.
The dark flecks make the pink that much more vibrant.
If you’re looking for something to serve for an Easter appetizer, this one’s for you!
Pickled eggs have such a great tangy flavor, but let’s be honest, they look a bit boring.
In this two-for-one recipe, you’ll end up with delicious pickled beets for your salad AND pickled eggs that are stained with a bright pink hue.
If you’re still not convinced that beets will taste like anything other than dirt, I highly recommend trying golden beets.
Their flavor is much sweeter and far less earthy than the classic red beet. Plus, you can chop and handle them without having to worry about any stains.
If you’ve never tried white balsamic, you’re in for a treat. The flavor is similar to regular balsamic, but it’s toned down. It’s perfect for those picky eaters.
Beet soup has a lot going for it. It’s incredibly healthy, super colorful, and pretty darn cheap to boot.
The combination of chicken broth, potatoes, carrots, beans, and seasonings makes this very filling. If you want to make it veggie-friendly, just swap out the stock.
I like to swirl some sour cream on top, and always serve it with plenty of crusty bread so you can clean the whole bowl.
This bright little dip is typically made using roasted eggplant and tahini paste.
It’s a lot like hummus and can be served on a mezze platter alongside other dips and veggies.
Adding beets will make this dip even healthier, bringing a wonderful sweetness and depth of flavor.
If a dip made using roasted eggplant isn’t your thing, I don’t blame you. It’s a unique flavor that not everyone loves.
That’s why I love this hummus recipe. Who doesn’t love hummus?!
It’s tasty, the texture is exactly as you would expect, and it’s going to stand out on a table full of bland white dips.
Walnuts have a surprisingly buttery texture, and I love to use them in baking whenever possible.
But I’d never thought about using them in a dip before this!
I highly recommended following the ingredient list to the letter since it’s bursting with flavor and pretty much perfect as is.
When it’s ready, try topping with a drizzle of pomegranate balsamic glaze and a few seeds for added texture.
When I’m getting ready for meatless-Mondays, I’m usually on the lookout for something new and fun to try.
Just because it doesn’t have meat doesn’t mean it can’t be big, bold, and filling.
This sandwich hits every one of those specifications and then some!
Beets and goat’s cheese are both quite strong in flavor, but somehow, they balance each other out.
I prefer this toasted, so the cheese starts the melt, and the bread has a crunch.
But you’ll get so much texture from the filling that it would be just as good on a slice of soft, fresh bread.
Beets are often used as a natural coloring and are typically found in dry powder form. I’ve used it in vegan cakes and frostings, and it’s fantastic.
This recipe uses raw beets, giving it such a stunning color. But since you’ll be using lemons, limes, and plenty of sugar, you can’t taste it one bit.
Fries might just be my number one vice – I can’t say no! They’re easy finger food and just too good to resist.
So I’m often on the lookout for French fry substitutes to curb my cravings. These beet fries are just the thing.
I used a mixture of red and golden beets, making the plate that much more appealing. And then spicy aioli is a must-make!
Have you ever tried those root vegetable chips? You know, the kind that are crunchy, crisp, salty, colorful, and basically healthy?
Well, now you can make them at home! This recipe is crazy easy, though you’ll need a mandolin if you want to get those slices perfect.
Again, I definitely recommend using a mix of red and golden beets, just for a prettier bowl.
I added a touch of paprika to mine for a bit of heat, but sea salt is more than enough.
I know I keep going on about the color, but come one! Just look at that incredible pink! How could you not want to make this?
Pesto is already super delicious, but I know some people who aren’t big fans of basil.
With this recipe, you’ll get the same nutty, cheesy goodness, but with a pop of color and a slightly sweeter finish.
This New England side dish is deep in color and flavor.
By cooking the beets in vinegar and sugar, you’ll be left with a beautiful sweet and sour profile that makes them the perfect side to everything from pot roast to chicken.
The sauce is super silky and nice and thick, thanks to the butter and cornstarch. These can also be eaten cold, so don’t worry about leftovers.
I have to admit; I went on a bit of a spiralized vegetable spree not too long ago.
It was too tempting not to try out every veggie I could think of and see how it faired.
But I didn’t do beets. I thought they would be too hard and just break up into sad little noodles.
Boy, was I wrong. Not only did they hold up to the long noodle form, but they were the perfect spaghetti substitute once roasted.
I love making my own pasta, but I tend to save it for the weekend. It can take a bit of time and patience, but it makes for a fun afternoon!
This pasta isn’t just colored with beet powdered or a little of the juice.
It contains whole, roasted beets, giving it a fantastic flavor to go along with the filling.
I made this as a treat for my vegetarian friend, and I can’t tell you how thrilled she was that I made such an effort – and it is a bit of an effort.
If you’re not a mushroom fan, you can easily double the spinach mix and use that to wrap the beets instead.
I also brushed the pastry with some pesto since my friend is not a strict vegetarian. But you could use this fabulous vegan pesto for added flavor.
Much like zucchini bread, this recipe isn’t super sweet. Instead, its moist, tender crumb is light, bright, and full of great texture.
I love using grated beets in here. The vegetable will soften as it cooks, but still give you sweetness and plenty of moisture.
If you want it a little sweeter, try adding some chocolate chips to the batter or a simple buttercream to the top.
Looking for a way to
trick encourage your kids to eat more healthy foods? I’ve got you covered.
We all know that kids will reach for the brightest thing on the table and that popsicles are always going to be a winner.
Well, if they’re going to eat them anyway, why not make sure they’re loaded with the good stuff.
Gluten-free, vegan, and packed with vitamins and natural sugars, they’ll be a hit!
What little kid can resist a plate full of bright pink pancakes? They won’t even question how you got them so colorful.
They’ll just devour everything and ask for more.
I was so surprised at how light and fluffy these came out, not to mention the fact that they were sweet and not earthy at all.
And you can even make a big batch and freeze them for a quick and easy mid-week breakfast.
If you’re making chocolate cookies, it really should be these double chocolate beet cookies.
Again, you won’t taste the beets! Between the deep brown sugar and the rich dark chocolate, people are not going to believe that they have beet puree inside.
Did I mention they’re gluten-free? Instead of flour, this recipe uses ground up oats to give it substance and texture. I like to leave some whole for added chewiness.
My issue with many gluten-free, vegan brownies is that they don’t quite have the same chocolatey goodness, and fudgy texture as the average brownie does.
That’s why I was so surprised to taste these and find the bursting with chocolate flavor (full disclosure: I may have gone overboard with the chocolate chips).
They get their sweetness from maple syrup and applesauce, or you could use mashed bananas too for a nice change.
Much like the popsicles from above, you just know that this ice cream is going to be a hit. Just look at the color!
This vegan treat is super simple, using cooked beets, coconut milk, agave, ginger, and dark chocolate. Just be sure you get vegan-friendly chocolate!
This can be made in an ice cream machine, or simply by freezing the mix.
If you want it to be a little lighter, try whipping up some coconut cream and folding it through before freezing.
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