35+ Easy and Delicious Beet Recipes
The beet is truly such an underrated vegetable. Sure, when eaten by themselves they have an earthy flavor that may turn some people off—but when they're prepared correctly, they can make a good dish a great dish. Even if you think you don't like the veggie, our best beet recipes will make you a convert.
Roasted Beet-and-Citrus Salad with Honey-Orange Vinaigrette
This Roasted Beet-and-Citrus Salad is colorful, seasonal and has a beautiful presentation. Not only does it look pretty, this dish tastes light and fresh. The beetsand citrus elements also offer different textures for a more interesting experience than your everyday green salad. One of our test kitchen professionals said “the citrus segment and the orange-zest-spiked vinaigrette pair well with the earthy sweet of the beets.” (Jarred citrus ingredients are available in the refrigerated section of the fruit and vegetable department at the grocery store.) The mixture of red and yellow beets will add a pop of color to your dinner table.
Beet and Citrus Salad With Almond Gremolata
Thanksgiving fare is delicious and comforting—but all too often it's also an overwhelmingly heavy meal. To offset all those deep rich flavors, you want something bright and fresh, with enough flavor to cut through those other dishes. This salad is like a breath of fresh air at the table: The tangy yogurt and bold citrus will ensure it quickly becomes a favorite.
Golden Beet Soup with Toasted Grains
Toasted amaranth adds a nutty flavor that's truly delicious; sesame seeds make a good substitute.
Hasselback Beets with Tangy Dill Sauce and Caraway
Elevate sweet, earthy beets into a show-stopping side dish with a bold but balanced Eastern European flavor profile and a little hasselback magic. A handy trick for hasselbacking is to place your beets between the handles of two wooden spoons or two chopsticks in order to cut the slices well into each beet, but not all the way through to the cutting board.
Beet Salad With Nectarines and Peppers
“Peaches and sweet peppers are a great combo,” says chef Ana Sortun, “so nectarines and shishitos are, too.” To get a head start, you can roast the beets and peppers a day ahead. Use baby bell peppers if you can’t find shishitos—or if you find them too spicy.
Beet and Labneh Salad with Duck Fat Granola
This stunning beet salad is a looker for sure, but don’t be fooled—it couldn’t be easier to make. It’s a perfect pick for holiday entertaining; with a sprinkle of Duck Fat Granola, this opening course is dressed to impress.
Early Summer Salad with Tempeh Croutons and Beet Dressing
Asparagus and garlic lend a prebiotic boost to probiotic-reich beet kvass (a briny, fermented beverage) and tempeh, which studies show may still offer its good-bug benefits after baking. (This is the difference between pre- and probiotic foods.) Look for beet kvass by the kimchi in well-stocked supermarkets, or substitute beet juice if you can’t find it.
Fantastic Beets, Baggage, and Brew Stew
Red and purple beets give this stew an inviting vibrance, while fresh thyme, garlic, and red onion add to the rich flavor. Inspired by the magical wizarding world, this smooth and flavorful soup is sure to satisfy the greatest of Harry Potter fans.
Golden Beet and Roasted Strawberry Salad
Earthy beets and sweet berries are a lovely match. Roasting the berries softens them and concentrates their flavor, so they taste like strawberries intensified by a factor of 10.
Crispy, Sweet Air-Fried Beet Chips
Specialty root chips can cost $5 to $6 per bag at the grocery store; save big bucks by whipping up a couple batches in your air fryer. The secret to crispy beet chips is to slice the beets super thin; if your knife skills aren’t Top Chef level, use a mandolin to get wafer-thin slices. Don’t overcrowd the basket; air flow is crucial to getting the chips nice and crispy.
Beet, Fennel, and Apple Salad
This bright and fresh first course will set the tone for the rest of the dinner. Red-and-white-striped Chioggia beets (also called candy cane beets) make a festive presentation, but if you can’t find them, use red or golden beets.
Beet-and-Orange Salad with Spiced Pecans
For this bright, beautiful salad, use ready-to-eat peeled and steamed beets (which cut the cook time down to just 15 minutes), or roast your own.
Beet Red Velvet Cupcakes
Beets act as a natural food coloring and give these cupcakes a tender crumb. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red.
Golden Beet-and-Potato Breakfast Bake
Beets add color and flavor to hash browns in this tasty one-pan breakfast. Squeeze out as much liquid as possible from the beets and the potatoes so they crisp up in the pan.
A splash of beet juice not only mellows out bitter Italian Campari, but also gives this aperitif an alluring earthy undertone and a deep purple hue. Serve with olives and cheese for your most sophisticated beachside happy hour yet.
Brighten Brunch With a Golden Beet Bloody Mary
Brighten your brunch-time beverage with a Bloody that delivers on all fronts: brisk and bold with the perfect dose of briny tang. Not to mention its nutritional boost: Tomatoes and beets are excellent sources of potassium, which helps regulate the body’s fluid balance and keep blood pressure in check. Roasting beets amplifies their sweet, earthy flavor, adding extra depth to our homemade mix (and saving you 200mg sodium over most bottled mixes). We’ll cheers to that!
Lamb and Beet Meatballs
These lamb, beet, and bulgur meatballs are a great example of using meat as a supporting player rather than the star and getting more veggies and whole grains into your diet. If you can't find precooked beets, wrap 2 medium trimmed beets in parchment paper and microwave at HIGH for 2 minutes or until tender, then peel and finely chop.
Beet, Carrot, and Pistachio Salad
Bring a bit of sunshine to your plate with this golden beet and purple carrot salad. Both vegetables are usually available year-round. Fresh dill has a grassiness that will transport you to warmer days; it also contrasts beautifully with the earthy sweetness of the beets. Use any extra remaining dill in yogurt dressings, toss with roasted vegetables, or stir into beaten eggs before scrambling.
Chicken with Broccolini and Farro-Beet Salad
This one recipe gives you a full meal for four people—a hefty plate that goes heavy on the vegetables and provides nearly one-third of your daily fiber goal and just over 80% of your protein goal. The simple parsley sauce pulls everything together, offering a burst of fresh herbal flavor that brightens the dish. We call for precooked farro for speed and convenience, but if you have time, you can cook your own from scratch; aim for one-half cup cooked grains per serving.
Easy Pickled Beets
Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.
Beet Chips with Turmeric-Yogurt Dip
Here's a lighter, more colorful take on the usual chips and dip. Beet chips crisp up in a flash in the microwave. Keep close watch on them to make sure they don't scorch.
Tricolor Beet-and-Carrot Salad
This salad takes advantage of both multicolored beets and carrots to create one stunning salad platter. Get ahead by roasting the beets up to a week in advance. You can also shave the carrots a day ahead and refrigerate the ribbons in ice water. Keep the colors from bleeding together by arranging the salad on the platter instead of tossing. If you can’t find Chioggia (red-and-white striped) beets, use additional red and golden beets.
For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. Beyond the Thanksgiving plate, you can serve the chutney as a topper for crostini spread with goat cheese or with smoked salmon.
Beet Yogurt Dip
Harness beets' striking color and earthy-sweet flavor in this glorious spread inspired by Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. For a little extra heat, use up to 1/4 teaspoon of red pepper. You can try 1 1/2 teaspoons za'atar spice blend as a substitute for fresh thyme, but skip ground thyme because it lends a dirt-like taste. Serve with raw carrot slices, cucumber slices, pita bread, or rice crackers for scooping.
No-Bake Beet Granola Bars
Make healthy granola bars at home for a fraction of the cost of store-bought snacks. These no-bake beet granola bars are packed with sunflower seeds, sliced almonds, and shredded coconut for a nourishing grab-and-go breakfast.
This Roasted Beet Hummus Recipe Can’t Be Beat
Skip the preservative-packed, store-bought tubs and make fresh, natural hummus at home. This beet hummus, inspired by the kind found at Trader Joe’s, is an anti-inflammatory powerhouse packed with vitamins A, B, and C, protein, fiber, calcium, potassium, and iron.
Yes, You Can Make Beet-Cured Lox at Home
At Black Seed, they have both the aforementioned beet-and-horseradish lox (or cured salmon), and a double-smoked salmon available. Both varieties are actually made by Acme Smoked Fish in Brooklyn, which has been curing and smoking fish for local restaurants and businesses for nearly a century.
Make Beet Latkes and Have a Happy Chrismukkah
When Christmas and Hanukkah fall on the same day, you’re almost obligated to make a breakfast dish that honors both holidays. Shalommmm. Let's talk about beet latkes.
Roasted Salmon with Oranges, Beets, and Carrots
This sheet pan main is as elegant as it is easy. Serve on any weeknight, or for guests with a whole-grain side and seasonal salad. One large (1 1/2-lb.) fillet, also called a side of salmon, will stay moist at the higher oven temperature. If using individually portioned fillets (about 6 oz. each); bake at 400°F for 10 minutes, roasting the vegetables on a separate pan for about 15 minutes or until tender, then combine and sprinkle with the lemon juice and tarragon.
Corned Beef Borscht Sandwich
This hearty sandwich feels like a Reuben, but evokes all the flavors of Eastern European Jewish cuisine: Rye bread, beet, spices, corned beef, yogurt, and dill. The beets evoke borscht qualities, and play well with the rye bread and corned beef to create a fistful of goodness. If you’re gonna take the time to make this, spring for a great rye bread. Trust us. Pair this with an Eastern European lager, or at least a brown beer.
Note: Corned beef is sold cooked or raw. If purchased raw, place beef, included seasoning packet, and 4 cups unsalted chicken broth in and INSTANT POT on high for 90 minutes and manually release pressure. Let stand in liquid 30 minutes. Alternately, cook in a slow cooker 10 hours on low with seasoning packet and 4 cups unsalted chicken broth.
Remove skins from roasted beets while they're still warm by gently wiping with a paper towel.
Play with different citrus here, such as tangelos, blood oranges, or clementines.
Lemon Dill Potato Beet Salad
Tender cooked beets add color and sweet flavor to your usual potato salad. We recommend using golden (yellow) beets in this recipe because red beets will turn the entire dish a bright shade of pink. A tangy sour cream-yogurt dressing flavored with fresh dill and lemon brings these two root vegetables together in perfect harmony.
Yes, Borscht Nachos. As in, sweet, earthy beet chips piled high with shredded beef—robustly flavored from a braise with ketchup and paprika—quark (which is a lot like a soft cream cheese, exhilarated with the lively funk of buttermilk), salty and rich queso fresco, bright and tangy sauerkraut, zingy pickled wax peppers, plus fresh radishes and dill for good measure. It's the food mash-up we've all been waiting for (even if we didn't know it).