20 Delicious Healthy Beet Recipes Nutritious

Beets aren’t just a vibrant addition to your plate; they’re a powerhouse of nutrition waiting to transform your meals! Whether you’re a beet enthusiast or a curious newbie, our roundup of 20 Delicious Healthy Beet Recipes is your ticket to exploring this versatile veggie in ways you’ve never imagined. From smooth bowls to hearty mains, get ready to fall in love with beets all over again. Let’s dive in!

Roasted Beet and Quinoa Salad

Wandering through the farmers’ market last weekend, I couldn’t resist picking up some vibrant, earthy beets, which inspired this colorful Roasted Beet and Quinoa Salad. It’s a dish that’s as nourishing as it is beautiful, perfect for those days when you want something light yet satisfying.

Ingredients

• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 cup rich extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced beets with 1 tbsp of olive oil, sea salt, and black pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
2. While the beets roast, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. In a small bowl, whisk together the remaining olive oil and balsamic vinegar to create the dressing.
4. Transfer the cooked quinoa to a large bowl. Add the roasted beets, feta cheese, and parsley. Drizzle with the dressing and toss gently to combine.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Layered with textures from the fluffy quinoa to the tender beets and creamy feta, this salad is a delight. Serve it atop a bed of greens for an extra crunch or enjoy it as is for a simple, wholesome meal.

Beetroot Hummus

Last weekend, I stumbled upon the most vibrant beetroots at my local farmer’s market, and I knew immediately they were destined for something special. Their deep ruby hue inspired me to whip up a batch of Beetroot Hummus, a twist on the classic that’s as visually stunning as it is delicious. Trust me, this colorful dip is a game-changer for your snack table.

Ingredients

• 1 medium beetroot, roasted and peeled (about 1 cup, packed)
• 1 can (15 oz) chickpeas, drained and rinsed (save the aquafaba for another use!)
• 1/4 cup tahini, smooth and well-stirred
• 2 tbsp fresh lemon juice, bright and tangy
• 1 clove garlic, minced (for a pungent kick)
• 1/4 cup extra virgin olive oil, rich and fruity
• 1/2 tsp ground cumin, warm and earthy
• Salt, to taste (I prefer a flaky sea salt for texture)

Instructions

1. Preheat your oven to 400°F. Wrap the beetroot in aluminum foil and roast for 50 minutes, or until tender when pierced with a fork. Let it cool, then peel and roughly chop.
2. In a food processor, combine the roasted beetroot, chickpeas, tahini, lemon juice, and garlic. Blend until the mixture is mostly smooth.
3. With the processor running, slowly drizzle in the olive oil until the hummus is creamy and well combined.
4. Add the cumin and a pinch of salt, then pulse a few more times to incorporate. Taste and adjust seasoning if necessary—sometimes a little extra lemon juice can brighten it up!
5. Transfer the hummus to a serving bowl and let it sit for at least 10 minutes to allow the flavors to meld together beautifully.

Silky smooth with a slight earthiness from the beetroot, this hummus is a feast for the senses. Serve it with a drizzle of olive oil and a sprinkle of cumin on top, or pair it with crisp veggie sticks for a healthy snack that doesn’t skimp on flavor.

Healthy Beet Smoothie

Kicking off the morning with a vibrant and nutritious smoothie is my secret to a productive day, and this Healthy Beet Smoothie is a game-changer. It’s not just about the stunning color; the earthy sweetness of beets combined with the tanginess of Greek yogurt creates a perfectly balanced flavor profile that wakes up your taste buds.

Ingredients

• 1 medium beet, peeled and roughly chopped (for a deep, earthy sweetness)
• 1 cup frozen mixed berries (for a burst of tangy flavor and natural sweetness)
• 1/2 cup plain Greek yogurt (for a creamy texture and protein boost)
• 1 tbsp honey (for a touch of natural sweetness)
• 1/2 cup almond milk (for a light, nutty base)
• 1 tsp freshly grated ginger (for a spicy kick and digestive benefits)

Instructions

1. Start by adding the peeled and roughly chopped beet into your blender. Tip: Cutting the beet into smaller pieces ensures a smoother blend.
2. Add the frozen mixed berries, plain Greek yogurt, honey, almond milk, and freshly grated ginger to the blender.
3. Blend on high speed for 45-60 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
4. Pour the smoothie into a tall glass and serve immediately. Tip: For an extra refreshing touch, garnish with a thin slice of beet or a few whole berries on top.

Here’s the best part: this smoothie not only tastes like a treat but also feels like one, with its velvety texture and rich, layered flavors. Try serving it in a chilled glass with a colorful straw for that extra bit of morning joy.

Beet and Goat Cheese Salad

Sometimes, the simplest dishes bring the most joy, especially when they’re as vibrant and flavorful as this Beet and Goat Cheese Salad. I remember the first time I tossed together these ingredients on a whim, and now it’s a staple in my summer menu. The combination of earthy beets, creamy goat cheese, and a tangy dressing is just irresistible.

Ingredients

• 3 medium beets, roasted and peeled, cut into 1/2-inch cubes
• 4 cups fresh baby spinach, thoroughly washed and dried
• 1/2 cup crumbled creamy goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and syrupy
• 1 tsp honey, pure and golden
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky

Instructions

1. Preheat your oven to 400°F. Wrap each beet individually in aluminum foil and roast for 50 minutes, or until tender when pierced with a fork. Tip: Roasting beets enhances their natural sweetness.
2. Once cooled, peel the beets by rubbing the skin off with your fingers or a paper towel. Cut into 1/2-inch cubes. Tip: Wear gloves to avoid staining your hands pink.
3. In a large bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, sea salt, and black pepper until well combined.
4. Add the cubed beets to the dressing and gently toss to coat. Let them marinate for 10 minutes to absorb the flavors.
5. Arrange the fresh baby spinach on a serving platter. Top with the marinated beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle any remaining dressing over the salad for extra flavor. Tip: For an added crunch, sprinkle some additional toasted walnuts on top before serving.

Mmm, the contrast of the creamy goat cheese with the crunchy walnuts and tender beets is a textural dream. Serve this salad with a slice of crusty bread to soak up every last bit of that delicious dressing.

Borscht Soup

After a chilly evening walk through the farmer’s market, nothing warms the soul quite like a bowl of vibrant Borscht Soup. I remember my first encounter with this Eastern European classic; its deep ruby hue and tangy aroma promised a comforting experience, and it did not disappoint. Now, it’s a staple in my kitchen, especially when I crave something hearty yet refreshing.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 medium beets, peeled and grated
• 2 carrots, peeled and grated
• 1 large potato, peeled and diced into 1/2-inch cubes
• 4 cups beef broth, preferably homemade
• 1 tablespoon apple cider vinegar
• 1 teaspoon finely ground black pepper
• 1 bay leaf
• 1/2 cup fresh dill, chopped
• 1/2 cup sour cream, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in the grated beets and carrots, cooking for another 5 minutes to soften slightly.
4. Tip: To preserve the vibrant color of the beets, add a splash of vinegar early in the cooking process.
5. Add the diced potato, beef broth, apple cider vinegar, black pepper, and bay leaf to the pot. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes, or until the potatoes are tender.
7. Tip: For a smoother texture, blend half of the soup before returning it to the pot.
8. Remove the bay leaf and stir in the fresh dill just before serving.
9. Tip: Let the soup sit for 10 minutes after cooking to allow the flavors to meld beautifully.
10. Serve hot with a dollop of sour cream on top.

Oftentimes, the first spoonful of Borscht surprises with its earthy sweetness, perfectly balanced by the tangy sour cream. The grated vegetables offer a delightful texture, making each bite interesting. For a creative twist, try serving it chilled on a hot summer day, garnished with extra dill and a slice of crusty bread on the side.

Beetroot and Chickpea Burger

Unbelievably, the first time I tried making a beetroot and chickpea burger, I was skeptical about how it would turn out. But to my surprise, it became a household favorite, packed with vibrant colors and flavors that even the pickiest eaters couldn’t resist.

Ingredients

• 1 cup cooked chickpeas, slightly mashed but still chunky
• 1 medium beetroot, roasted and finely grated (about 1/2 cup)
• 1/4 cup breadcrumbs, golden and crispy
• 1 large egg, farm-fresh and lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, aromatic and warm
• 1/2 tsp sea salt, finely ground
• 1/4 tsp finely ground black pepper
• 1 tbsp fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed chickpeas, grated beetroot, breadcrumbs, beaten egg, olive oil, cumin, sea salt, black pepper, and cilantro. Mix until all ingredients are well incorporated. Tip: The mixture should be moist but hold together when pressed.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking.
4. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until they’re firm and slightly crispy on the outside. Tip: For extra crispiness, lightly brush the patties with olive oil before baking.
5. Remove from the oven and let them rest for 5 minutes before serving.

Behold, these beetroot and chickpea burgers are a delightful mix of earthy and spicy flavors, with a satisfyingly crisp exterior and tender inside. Serve them on toasted whole grain buns with a slice of avocado and a dollop of garlic aioli for an extra flavor kick.

Beetroot Chocolate Cake

Every time I think about baking, my mind wanders to the unique combination of earthy beetroots and rich chocolate, a pairing that might sound unconventional but creates the most moist and flavorful cake. I remember the first time I tried this beetroot chocolate cake at a friend’s potluck; it was love at first bite, and I’ve been tweaking my recipe ever since to get that perfect balance of sweetness and depth.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet foundation
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking soda, to give it rise
• 1/2 tsp salt, to enhance all flavors
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup vegetable oil, for moisture
• 1 tsp pure vanilla extract, for aroma
• 1 cup finely grated beetroots, vibrant and earthy
• 1/2 cup hot water, to blend everything smoothly

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the eggs, vegetable oil, and vanilla extract to the dry ingredients, mixing until just incorporated. Tip: Overmixing can lead to a dense cake, so stir until you no longer see streaks of flour.
4. Fold in the grated beetroots until evenly distributed throughout the batter. The batter will be thick; this is normal.
5. Gradually add the hot water to the batter, stirring gently until the mixture becomes smooth and pourable. Tip: The hot water helps to bloom the cocoa powder, enhancing the chocolate flavor.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes to avoid overbaking.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake emerges with a deep, reddish-brown hue, its crumb tender and moist, thanks to the beetroots. The chocolate flavor is intense yet balanced by the natural sweetness of the beetroots. Serve it with a dollop of whipped cream or a dusting of powdered sugar for an elegant finish.

Beet and Carrot Juice

Nothing beats the vibrant colors and earthy sweetness of freshly made beet and carrot juice, especially when you’re looking for a nutritious boost to start your day. I remember the first time I tried this combination; the deep ruby red of the beets mixed with the bright orange of the carrots was almost too beautiful to drink—almost.

Ingredients

• 2 medium-sized, firm beets, peeled and roughly chopped
• 3 large, sweet carrots, peeled and roughly chopped
• 1 inch of fresh ginger, peeled for a spicy kick
• 1 cup of cold, filtered water to adjust consistency
• Ice cubes, for serving (optional)

Instructions

1. Wash all the vegetables thoroughly under cold running water to remove any dirt.
2. Peel the beets and carrots with a sharp vegetable peeler to ensure a smooth juice texture.
3. Chop the beets, carrots, and ginger into rough, even-sized pieces to facilitate easier juicing.
4. Feed the chopped vegetables and ginger through a juicer, alternating between them to prevent clogging.
5. Once juiced, stir in the cold, filtered water to reach your desired consistency.
6. Pour the juice over ice cubes in a glass for a refreshing chill, if desired.

Perfect for a morning pick-me-up, this juice blends the earthy depth of beets with the natural sweetness of carrots, rounded out with a hint of ginger’s warmth. Serve it in a clear glass to admire its stunning color, or pair it with a light breakfast for a balanced start to your day.

Beetroot Lentil Soup

Remember those chilly evenings when all you crave is something warm, hearty, and slightly sweet to hug you from the inside? That’s exactly how I felt last week, leading me to whip up this vibrant Beetroot Lentil Soup. It’s a bowl full of comfort, with a color that’s as cheerful as a summer sunset.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium beetroots, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth, homemade or store-bought
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh lemon juice
• Fresh dill, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced beetroots and rinsed lentils to the pot, stirring to combine with the onions and garlic.
5. Pour in the vegetable broth, then add the ground cumin and smoked paprika. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the lentils and beetroots are tender.
7. Season with salt and freshly ground black pepper to taste, then stir in the fresh lemon juice for a bright finish.
8. Garnish with chopped fresh dill before serving.

This soup is a delightful mix of earthy and sweet flavors, with a texture that’s both creamy and chunky. Try serving it with a dollop of Greek yogurt and a slice of crusty bread for an extra comforting meal.

Grilled Beet and Avocado Salad

Perfect for those warm summer evenings, this Grilled Beet and Avocado Salad is a vibrant dish that brings a smoky sweetness and creamy texture together in a way that’s unexpectedly delightful. I first stumbled upon this combination during a backyard BBQ experiment, and it’s been a staple in my summer menu ever since.

Ingredients

• 2 medium beets, peeled and sliced into 1/2-inch rounds (look for deep red, firm beets)
• 1 ripe avocado, sliced (choose one that’s slightly soft to the touch)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar (aged for a sweeter, more complex flavor)
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt (flaky for texture)
• 1 cup arugula (fresh, with a peppery bite)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. Brush both sides of the beet slices lightly with olive oil, using about 1 tbsp total, to help them caramelize beautifully on the grill.
3. Place the beet slices on the grill. Cook for 4-5 minutes per side, or until you see distinct grill marks and the edges start to crisp.
4. While the beets are grilling, whisk together the remaining olive oil, balsamic vinegar, black pepper, and sea salt in a small bowl to create the dressing.
5. Once the beets are done, let them cool for a minute before arranging them on a plate with the arugula and avocado slices.
6. Drizzle the dressing over the salad just before serving to keep the arugula crisp and the avocado fresh.

Every bite of this salad offers a contrast of textures—from the crisp arugula to the creamy avocado and the tender, smoky beets. Try serving it on a large platter for a family-style meal or portion it into individual bowls for a more formal presentation.

Beetroot and Apple Salad

Just the other day, I found myself staring at a bunch of vibrant beetroots and crisp apples in my kitchen, wondering how to turn them into something extraordinary. That’s when the idea of this refreshing Beetroot and Apple Salad came to mind, perfect for those warm summer days when you crave something light yet satisfying.

Ingredients

• 2 medium beetroots, peeled and thinly sliced (about 1/8 inch thick)
• 1 large apple, cored and thinly sliced (I prefer Honeycrisp for its sweetness and crunch)
• 1/4 cup of toasted walnuts, roughly chopped for a nutty crunch
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of apple cider vinegar, for a tangy kick
• 1 tsp of honey, to balance the acidity
• Salt and freshly ground black pepper, to season
• A handful of fresh arugula, for a peppery bite

Instructions

1. Start by toasting the walnuts in a dry skillet over medium heat for about 3-5 minutes, until fragrant. Let them cool before chopping.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Add the thinly sliced beetroots and apple to the bowl, tossing gently to coat them evenly with the dressing. Tip: Slicing them thin ensures they absorb the dressing better.
4. Let the salad sit for about 10 minutes to allow the flavors to meld together. This step is crucial for a more cohesive taste.
5. Right before serving, toss in the arugula and toasted walnuts for added texture and flavor. Tip: Adding the arugula last keeps it crisp and vibrant.

Now, the moment you’ve been waiting for—digging in! The combination of sweet apples, earthy beetroots, and crunchy walnuts creates a symphony of textures and flavors. For an extra touch of elegance, serve it on a platter with goat cheese crumbles on top. Not only does this salad taste divine, but its vibrant colors make it a feast for the eyes too.

Beetroot Pancakes

Just when I thought pancakes couldn’t get any more exciting, I stumbled upon the idea of adding beetroot to the mix. It was a rainy Sunday morning, and I was craving something vibrant and slightly earthy to brighten up my day. That’s how these stunning Beetroot Pancakes came to be, a perfect blend of sweetness and earthiness that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to ensure fluffy pancakes
• 1/2 tsp salt, to enhance all flavors
• 1 cup buttermilk, for tangy tenderness
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp melted unsalted butter, for richness
• 1/2 cup pureed roasted beetroot, for vibrant color and earthy sweetness
• 1 tsp vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2. In another bowl, mix the buttermilk, lightly beaten egg, melted unsalted butter, pureed roasted beetroot, and vanilla extract until smooth. Tip: For extra smooth pancakes, strain the beetroot puree to remove any fibrous bits.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough pancakes, so mix until you no longer see dry flour.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: The color of the pancakes will deepen as they cook, so don’t be alarmed by the initial brightness.
6. Flip the pancakes and cook for another 1-2 minutes until golden and cooked through.

Out of the skillet, these Beetroot Pancakes are a delightful mix of soft and fluffy with a subtle earthy undertone that pairs beautifully with a dollop of Greek yogurt and a drizzle of honey. For an extra touch of elegance, top with edible flowers or a sprinkle of crushed pistachios.

Beet and Walnut Salad

Delightfully vibrant and packed with nutrients, this Beet and Walnut Salad is my go-to when I crave something both hearty and refreshing. I remember the first time I tossed this together on a whim, using whatever I had in my pantry, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 medium beets, roasted and diced into 1/2-inch cubes
• 1/2 cup walnuts, toasted and roughly chopped
• 2 cups fresh arugula, washed and dried
• 1/4 cup crumbled feta cheese
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and syrupy
• 1 tsp honey, pure and golden
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F. Wrap the beets individually in aluminum foil and roast for 45 minutes, or until tender when pierced with a fork. Tip: Roasting beets enhances their natural sweetness.
2. While the beets are roasting, spread the walnuts on a baking sheet and toast in the oven for 5-7 minutes, until fragrant. Keep an eye on them to prevent burning.
3. Once the beets are cool enough to handle, peel off the skins and dice them into 1/2-inch cubes.
4. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper to create the dressing.
5. Add the arugula, diced beets, toasted walnuts, and feta cheese to the bowl. Gently toss to coat everything evenly with the dressing. Tip: Tossing the salad gently prevents the beets from staining the arugula too much.
6. Serve immediately for the best texture and flavor. Tip: For an extra crunch, add the walnuts just before serving to maintain their toastiness.

Mmm, the combination of earthy beets, peppery arugula, and crunchy walnuts creates a symphony of textures and flavors in every bite. I love serving this salad with a slice of crusty bread to soak up any leftover dressing on the plate.

Beetroot Risotto

Mmm, there’s something truly magical about the deep, earthy flavors of beetroot that makes it a star in any dish. Today, I’m sharing my take on a vibrant Beetroot Risotto that’s as pleasing to the eye as it is to the palate. It’s a dish that reminds me of cozy dinners with friends, where the conversation flows as freely as the wine.

Ingredients

• 1 cup Arborio rice, plump and pearly
• 2 medium beetroots, roasted and finely grated for a vibrant hue
• 4 cups chicken or vegetable stock, kept warm on the stove
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced for a pungent kick
• 1/2 cup dry white wine, for a touch of acidity
• 3 tbsp unsalted butter, divided for richness
• 1/4 cup freshly grated Parmesan cheese, for a salty finish
• 2 tbsp rich extra virgin olive oil
• Salt, to enhance all the flavors
• Freshly ground black pepper, for a slight heat

Instructions

1. Heat the olive oil and 1 tbsp of butter in a large pan over medium heat until the butter melts and starts to foam.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the Arborio rice, coating each grain in the fat, and toast for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 2 minutes.
5. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the risotto is creamy, fold in the grated beetroot, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Remove from heat and let sit for 2 minutes to allow the flavors to meld together beautifully.

What you’ll love about this risotto is its creamy texture and the earthy sweetness of the beetroot that shines through. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for an extra touch of elegance.

Beet and Orange Salad

Zesty and vibrant, this Beet and Orange Salad is my go-to when I need a burst of color and flavor on my plate. It reminds me of the summer picnics at my grandma’s, where every dish was a celebration of freshness. Today, I’m sharing my version, packed with sweet, earthy, and citrusy notes that dance beautifully together.

Ingredients

• 2 medium beets, roasted and peeled, cut into thin wedges
• 2 large navel oranges, peeled and sliced into rounds
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of freshly squeezed orange juice
• 1 tbsp of honey, preferably raw and unfiltered
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/4 cup of crumbled feta cheese, for garnish
• 2 tbsp of chopped fresh mint leaves, for garnish

Instructions

1. Preheat your oven to 400°F. Wrap the beets individually in aluminum foil and roast for 45-50 minutes, or until tender when pierced with a fork. Tip: Roasting beets enhances their natural sweetness.
2. Once cooled, peel the beets by rubbing the skin off with your fingers or a paper towel. Slice them into thin wedges.
3. In a small bowl, whisk together the olive oil, orange juice, honey, sea salt, and black pepper until well combined. Tip: Adjust the honey according to the sweetness of your oranges.
4. Arrange the beet wedges and orange slices alternately on a serving platter. Drizzle the dressing over the top.
5. Sprinkle the crumbled feta cheese and chopped mint leaves over the salad for a fresh finish. Tip: The mint adds a refreshing contrast to the earthy beets.

Heavenly in its simplicity, this salad offers a delightful contrast between the earthy beets and the sweet, juicy oranges. The creamy feta and aromatic mint elevate it to a dish that’s as pleasing to the eye as it is to the palate. Serve it alongside grilled chicken or fish for a complete meal that sings of summer.

Beetroot and Feta Tart

Delightfully vibrant and packed with flavor, this Beetroot and Feta Tart is my go-to when I want to impress at brunch or need a colorful addition to my dinner table. It’s a dish that balances the earthy sweetness of beets with the salty tang of feta, all nestled in a buttery, flaky crust that’s impossible to resist.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water
• 3 medium beetroots, roasted and thinly sliced
• 4 oz feta cheese, crumbled
• 2 large eggs, farm-fresh and beaten
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon finely ground black pepper

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Be careful not to overwork the dough to ensure a flaky crust.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
5. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
6. Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
7. In a bowl, whisk together 2 beaten eggs and 1/4 cup heavy cream. Season with 1/2 teaspoon black pepper.
8. Arrange the thinly sliced roasted beetroots over the pre-baked crust, then sprinkle with 4 oz crumbled feta and 1 tablespoon fresh thyme leaves.
9. Pour the egg mixture over the beets and feta, ensuring it’s evenly distributed. Tip: For an extra golden top, brush the edges of the crust with a little beaten egg before baking.
10. Bake the tart at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Let the tart cool for 10 minutes before slicing to allow the filling to set properly.

Fantastic served warm or at room temperature, this tart offers a beautiful contrast of textures—from the crisp crust to the creamy filling and tender beets. Try pairing it with a simple arugula salad dressed in lemon vinaigrette for a complete meal that’s as pleasing to the eye as it is to the palate.

Beet and Ginger Soup

Remember the first time I tried beet and ginger soup at a friend’s dinner party, I was skeptical. But one spoonful of that vibrant, earthy-sweet concoction had me hooked, and I’ve been tweaking my recipe ever since to get it just right.

Ingredients

• 2 large, ruby-red beets, peeled and diced
• 1 tbsp freshly grated ginger, with its sharp, spicy aroma
• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, low-sodium for better control over seasoning
• 1/2 cup coconut milk, full-fat for creaminess
• 1 tbsp apple cider vinegar, for a subtle tang
• 1/2 tsp finely ground black pepper
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the diced beets to the pot, stirring to coat them in the oil and aromatics.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 25 minutes, or until the beets are tender when pierced with a fork.
6. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. For a silkier texture, strain the soup through a fine-mesh sieve.
7. Return the soup to the pot over low heat. Stir in the coconut milk, apple cider vinegar, black pepper, and salt to taste. Heat through for about 2 minutes, ensuring not to boil.

The soup boasts a velvety texture with a perfect balance of earthy beets and spicy ginger. Serve it with a dollop of coconut cream and a sprinkle of fresh herbs for an elegant touch.

Beetroot and Spinach Pasta

Craving something that’s both vibrant on the plate and packed with nutrients? I recently whipped up this Beetroot and Spinach Pasta on a whim, and it’s quickly become a staple in my kitchen. The earthy sweetness of the beetroot pairs beautifully with the fresh, leafy spinach, creating a dish that’s as satisfying to eat as it is to look at.

Ingredients

• 8 oz whole wheat pasta
• 2 medium beetroots, peeled and grated (about 1 cup)
• 2 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the grated beetroot to the skillet. Cook, stirring occasionally, until the beetroot softens, about 5 minutes. Tip: Covering the skillet helps the beetroot cook faster.
4. Stir in the chopped spinach and cook until just wilted, about 2 minutes. Season with sea salt and finely ground black pepper.
5. Drain the pasta and add it to the skillet with the beetroot and spinach. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in the grated Parmesan cheese until melted and evenly distributed.

The pasta boasts a delightful contrast of textures, from the tender noodles to the slightly crunchy beetroot. Its rich, earthy flavors are perfectly balanced by the sharpness of the Parmesan. For an extra touch of elegance, serve it with a sprinkle of additional Parmesan and a drizzle of olive oil on top.

Beet and Berry Smoothie

Every morning, I find myself reaching for something vibrant and energizing to kickstart my day, and this Beet and Berry Smoothie has become my go-to. It’s not just the stunning color that draws me in, but the perfect balance of earthy and sweet flavors that keeps me coming back for more.

Ingredients

• 1 cup frozen mixed berries (a colorful blend of strawberries, blueberries, and raspberries)
• 1 small raw beet, peeled and roughly chopped (for that deep, earthy sweetness)
• 1 ripe banana, sliced (adds creaminess and natural sweetness)
• 1 cup unsweetened almond milk (light and nutty, perfect for blending)
• 1 tbsp chia seeds (for a slight crunch and omega-3 boost)
• 1 tsp honey (optional, for a touch more sweetness)

Instructions

1. Start by adding the frozen mixed berries, chopped beet, and sliced banana into your blender.
2. Pour in the unsweetened almond milk to help blend the ingredients smoothly. Tip: For a thicker smoothie, start with 3/4 cup of almond milk and add more as needed.
3. Sprinkle in the chia seeds for that extra nutritional punch and a bit of texture.
4. If you prefer your smoothie on the sweeter side, drizzle in the honey. Tip: Taste before adding honey, as the banana and berries might be sweet enough for your liking.
5. Blend on high for about 45 seconds, or until the mixture is completely smooth and vibrant in color. Tip: If the smoothie is too thick, add a little more almond milk and blend for another 10 seconds.

My favorite thing about this smoothie is its velvety texture and the way the earthy beets play off the sweet berries. Serve it in a clear glass to show off its gorgeous hue, or top with a few extra berries for a photo-worthy breakfast.

Beetroot and Sweet Potato Soup

Diving into the heart of winter, nothing beats the comfort of a warm, vibrant bowl of soup. I remember the first time I whipped up this Beetroot and Sweet Potato Soup; it was a chilly evening, and the colors alone brought so much warmth to the table. It’s become my go-to for both its simplicity and the depth of flavors.

Ingredients

• 2 medium beetroots, peeled and diced into 1-inch cubes
• 1 large sweet potato, peeled and chopped into similar-sized pieces
• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup coconut milk, for a creamy finish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can introduce a bitter taste.
4. Toss in the beetroot and sweet potato cubes, stirring to coat them lightly with the oil and onion mixture.
5. Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the vegetables are fork-tender.
7. Tip: The smaller you dice the vegetables, the quicker they’ll cook, but aim for uniform sizes for even cooking.
8. Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth.
9. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve after blending.
10. Stir in the coconut milk, black pepper, and sea salt, adjusting the seasoning as needed.
11. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

Kindly note how the soup’s velvety texture and the earthy sweetness of the beetroot and sweet potato play off each other beautifully. For a creative twist, serve it with a side of crusty bread or top with roasted pumpkin seeds for added crunch.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and nutritious beet recipes! Whether you’re a beet enthusiast or new to this vibrant veggie, there’s something here for everyone. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure. Happy cooking!