20 Delicious Vegan Beet Recipes Healthy

Dive into the vibrant world of vegan cooking with our roundup of 20 Delicious Vegan Beet Recipes Healthy! Whether you’re a beet enthusiast or just looking to add more color to your plate, these recipes promise to delight your taste buds while keeping things nutritious. From cozy soups to fresh salads, there’s something for every home cook to fall in love with. Let’s get cooking!

Roasted Beet and Quinoa Salad

Feast your eyes on this vibrant, nutrient-packed dish that’s as pleasing to the palate as it is to the eye. Roasted Beet and Quinoa Salad isn’t just a meal; it’s a conversation starter, a colorful explosion of flavors that’ll make your taste buds dance with joy.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 medium beets, peeled and diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 2 tablespoons toasted pine nuts
• 1 tablespoon balsamic glaze
• 1/2 cup arugula, loosely packed

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced beets with 1 tablespoon of olive oil, sea salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the beets for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. While the beets roast, cook the quinoa according to package instructions, then fluff with a fork and let it cool slightly.
5. In a large mixing bowl, combine the cooled quinoa, roasted beets, remaining olive oil, feta cheese, pine nuts, and arugula. Gently toss to mix.
6. Drizzle the balsamic glaze over the salad just before serving for a sweet and tangy finish.

Absolutely delightful, this salad offers a perfect balance of earthy beets, nutty quinoa, and creamy feta, with a crunch from the pine nuts. Serve it atop a slice of crusty bread for an open-faced sandwich twist that’s sure to impress.

Vegan Beetroot Hummus

Just when you thought hummus couldn’t get any more Instagram-worthy, along comes this vibrant vegan beetroot hummus to prove you wrong. Packed with earthy flavors and a punch of color, it’s the superhero of dips, ready to save your snack time from monotony.

Ingredients

• 1 medium beetroot, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 2-3 tbsp cold water

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, olive oil, minced garlic, lemon juice, cumin, and sea salt. Process until smooth, scraping down the sides as needed.
3. With the processor running, gradually add cold water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: The hummus will thicken slightly once chilled, so aim for a bit looser than your final preference.
4. Taste and adjust seasoning if necessary, remembering that flavors will meld and intensify after resting. Tip: For a smoother texture, peel the chickpeas by gently rubbing them between your fingers after rinsing.
5. Transfer the hummus to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to develop. Tip: Drizzle with a little extra olive oil and sprinkle with sesame seeds before serving for an extra touch of elegance.

Velvety smooth with a subtle sweetness from the beetroot, this hummus is a feast for the eyes as much as the palate. Serve it with a rainbow of crudités for a snack that’s as nutritious as it is beautiful, or spread it on toast for a breakfast that promises to start your day on a colorful note.

Beet and Lentil Soup

Feast your eyes and spoons on this vibrant, velvety Beet and Lentil Soup that’s as nutritious as it is Instagram-worthy. Perfect for those days when you want to eat the rainbow but don’t feel like chewing through a salad.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 medium beets, peeled and cubed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh dill, chopped
• 1/2 cup plain Greek yogurt, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the cubed beets, rinsed lentils, vegetable broth, cumin, and smoked paprika to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils and beets are tender.
6. Season with salt and pepper to taste, then stir in the apple cider vinegar for a bright finish.
7. Ladle the soup into bowls, garnish with fresh dill and a dollop of Greek yogurt.

Who knew that beets and lentils could throw such a flavor party? This soup boasts a creamy texture with a hint of earthiness, balanced by the tangy yogurt and fresh dill. Serve it with a side of crusty bread for dipping, or go rogue and top it with toasted pumpkin seeds for an extra crunch.

Raw Beet and Carrot Salad

Dazzle your taste buds with a salad that’s as vibrant in color as it is in flavor—this Raw Beet and Carrot Salad is a crunchy, sweet, and slightly earthy delight that’s as easy to make as it is to devour.

Ingredients

• 2 medium raw beets, peeled and julienned
• 2 large carrots, peeled and julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped

Instructions

1. In a large mixing bowl, combine the julienned beets and carrots.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, pure maple syrup, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the beet and carrot mixture, tossing gently to ensure even coating. Tip: For best flavor, let the salad marinate in the dressing for at least 10 minutes before serving.
4. Add the chopped fresh parsley, crumbled goat cheese, and toasted walnuts to the salad, tossing lightly to distribute evenly. Tip: Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned for enhanced flavor.
5. Serve the salad immediately, or refrigerate for up to 2 hours to allow the flavors to meld. Tip: For an extra crunch, reserve some walnuts to sprinkle on top just before serving.

Unbelievably fresh and bursting with textures from crunchy to creamy, this salad is a feast for the senses. Try serving it atop a bed of peppery arugula for an extra layer of flavor, or alongside grilled chicken for a hearty meal.

Vegan Beet Burgers

Hold onto your hats, folks, because these Vegan Beet Burgers are about to rock your world with their vibrant color and earthy, umami-packed punch. Perfect for when you’re craving something hearty but still want to keep it plant-based and playful.

Ingredients

• 2 cups cooked quinoa, cooled
• 1 cup grated raw beets, excess moisture squeezed out
• 1/2 cup finely chopped walnuts, toasted
• 1/4 cup chickpea flour
• 2 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp ground cumin
• 1/4 cup olive oil, for frying

Instructions

1. In a large mixing bowl, combine the cooled quinoa, grated beets, toasted walnuts, chickpea flour, nutritional yeast, smoked paprika, sea salt, and ground cumin until evenly mixed.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Carefully place the patties in the skillet and cook for 4-5 minutes on each side, or until deeply golden and crispy. Insider tip: Resist the urge to flip too early to ensure a perfect crust.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Chef’s secret: Let them rest for a minute to firm up.

Who knew vegan could be this indulgent? These burgers boast a satisfying crunch on the outside with a tender, slightly sweet interior. Serve them on toasted buns with a smear of avocado and a pile of spicy arugula for a meal that’s as Instagram-worthy as it is delicious.

Beetroot Smoothie Bowl

Just when you thought your breakfast game couldn’t get any more vibrant, along comes this Beetroot Smoothie Bowl to prove you wrong. Packed with nutrients and a color that’ll make your Instagram followers swoon, it’s the perfect way to start your day with a punch of energy and a dash of fun.

Ingredients

• 1 medium beetroot, peeled and cubed
• 1 frozen banana, sliced
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 cup granola
• Fresh berries, for garnish
• Mint leaves, for garnish

Instructions

1. In a high-powered blender, combine the cubed beetroot, frozen banana slices, Greek yogurt, almond milk, chia seeds, and vanilla extract.
2. Blend on high speed for 45 seconds, or until the mixture is completely smooth and has a thick, creamy consistency. Tip: If the mixture is too thick, add a splash more almond milk to reach your desired consistency.
3. Pour the smoothie into a bowl, using a spatula to scrape every last bit out of the blender.
4. Sprinkle the granola evenly over the top of the smoothie bowl, creating a crunchy texture contrast.
5. Garnish with fresh berries and mint leaves for a pop of color and freshness. Tip: Arrange the berries in a fun pattern to make your bowl even more Instagram-worthy.
6. Serve immediately, diving in with a spoon to enjoy the creamy, dreamy texture and the earthy sweetness of the beetroot. Tip: For an extra flavor boost, drizzle with a little honey or maple syrup before serving.

Fresh from the first spoonful, this Beetroot Smoothie Bowl is a symphony of textures and flavors—creamy, crunchy, sweet, and earthy all at once. Serve it in a brightly colored bowl to really make that vibrant hue pop, or top with edible flowers for an extra touch of elegance.

Baked Beet Chips

Who knew that turning a humble beet into a crispy, crave-worthy snack could be so simple? These Baked Beet Chips are not just a feast for the eyes with their vibrant hues but also a testament to the magic of oven alchemy.

Ingredients

• 2 large red beets, peeled and thinly sliced to 1/8-inch thickness
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a large bowl, toss the thinly sliced beets with extra-virgin olive oil until evenly coated.
3. Arrange the beet slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
4. Sprinkle the beet slices evenly with flaky sea salt, freshly ground black pepper, and smoked paprika.
5. Bake in the preheated oven for 45 minutes, then flip each beet slice and rotate the baking sheets for even cooking.
6. Continue baking for another 30 to 45 minutes, or until the beet chips are crispy and the edges have slightly curled.
7. Remove from the oven and let cool on the baking sheets for 10 minutes to crisp up further.

Absolutely addictive, these Baked Beet Chips offer a satisfying crunch with a sweet, earthy depth that’s beautifully balanced by the smoky paprika. Serve them as a standalone snack or as a colorful garnish to elevate your favorite soups and salads.

Vegan Beetroot Pasta

Yikes, who knew beetroot could steal the show in a pasta dish? This Vegan Beetroot Pasta is not just a feast for the eyes with its vibrant hue but a party in your mouth, proving that veggies can indeed be the life of the culinary party.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup pureed roasted beetroot, cooled
• 1 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 cup aquafaba (chickpea brine), chilled
• 1 tbsp fresh lemon juice

Instructions

1. In a large mixing bowl, combine the all-purpose flour and sea salt, creating a well in the center.
2. Add the pureed roasted beetroot, extra-virgin olive oil, and fresh lemon juice into the well. Gradually incorporate the flour into the wet ingredients using a fork.
3. Slowly drizzle in the chilled aquafaba, mixing until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable. If too wet, add a sprinkle of flour; if too dry, a teaspoon of water.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slightly when poked.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
6. Divide the dough into 4 equal parts. Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1/8-inch thick. Tip: Keep unused dough covered to prevent drying.
7. Cut the sheets into your desired pasta shape, such as fettuccine or pappardelle, dusting with flour to prevent sticking.
8. Bring a large pot of salted water to a rolling boil. Cook the pasta for 2-3 minutes until al dente. Drain immediately.

Unbelievably silky with a subtle earthy sweetness, this pasta pairs beautifully with a creamy cashew sauce or a simple garlic and olive oil toss. For an extra pop of color and nutrition, top with roasted beetroot slices and a sprinkle of chopped walnuts.

Beet and Walnut Salad

Get ready to turn your salad game up a notch with this vibrant Beet and Walnut Salad that’s as nutritious as it is Instagram-worthy. Perfect for those who like their meals with a side of crunch and a dash of color, this dish is a playful twist on your average greens.

Ingredients

• 3 medium red beets, roasted and diced
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups arugula, washed and dried
• 1/4 cup crumbled goat cheese

Instructions

1. Preheat your oven to 400°F. Wrap each beet tightly in aluminum foil and roast for 45-50 minutes, or until tender when pierced with a fork. Let cool, then peel and dice.
2. While the beets are roasting, spread the walnuts on a baking sheet and toast in the oven for 5-7 minutes, until fragrant. Let cool, then roughly chop.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper until emulsified.
4. In a large mixing bowl, combine the arugula, diced beets, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
5. Sprinkle the crumbled goat cheese over the top just before serving to maintain its creamy texture.

Rich in earthy flavors and contrasting textures, this salad is a symphony of sweet, tangy, and nutty notes. Serve it as a standalone lunch or pair it with grilled chicken for a heartier meal that’s sure to impress.

Vegan Beetroot Cake

Who knew that beetroots could steal the show in a dessert? This Vegan Beetroot Cake is a vibrant, moist masterpiece that’ll have even the most devout chocolate lovers questioning their loyalty. Packed with earthy sweetness and a dash of humor, it’s the cake that keeps on giving—especially when you reveal its secret ingredient!

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 1 cup beetroot puree, freshly made
• 1/2 cup almond milk, unsweetened
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup walnuts, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a thin layer of coconut oil.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, baking powder, and sea salt until well combined.
3. Add the melted coconut oil, beetroot puree, almond milk, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined—overmixing is the enemy of a fluffy cake.
4. Gently fold in the roughly chopped walnuts, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake’s edges should slightly pull away from the pan when it’s done.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Tip: Patience is key here; rushing this step can lead to a crumbly disaster.
8. Once cooled, slice and serve. For an extra touch of elegance, dust with powdered sugar or drizzle with a simple glaze made from beetroot puree and powdered sugar. Tip: The glaze not only adds sweetness but also intensifies the cake’s stunning color.

Absolutely divine, this cake boasts a tender crumb and a deep, earthy sweetness that’s perfectly balanced by the crunch of walnuts. Serve it at your next brunch for a pop of color, or enjoy a slice with your afternoon tea for a guilt-free indulgence that’s as nutritious as it is delicious.

Beet and Chickpea Curry

Zesty and vibrant, this Beet and Chickpea Curry is a riot of color and flavor that’ll make your taste buds dance the cha-cha. Perfect for those who like their meals with a side of whimsy and a dash of daring, this dish is a testament to the magic that happens when earthy beets meet creamy chickpeas in a spicy embrace.

Ingredients

• 2 cups diced beets, peeled
• 1 cup cooked chickpeas, drained and rinsed
• 1 tbsp clarified butter
• 1 tsp cumin seeds
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add cumin seeds and toast for 30 seconds, or until fragrant, stirring constantly to prevent burning.
3. Stir in grated ginger and minced garlic, sautéing for 1 minute until golden.
4. Add diced beets, turmeric, coriander, and cayenne pepper, stirring to coat the beets evenly with spices.
5. Pour in coconut milk, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until beets are tender.
6. Mix in cooked chickpeas and lemon juice, simmering uncovered for an additional 5 minutes to meld flavors.
7. Season with salt to taste, then garnish with fresh cilantro before serving.

Kick back and marvel at the creamy texture and deep, earthy flavors of this curry, a dish that’s as nourishing as it is visually stunning. Serve it over a bed of fluffy quinoa or with a side of naan for a meal that’s anything but ordinary.

Vegan Beetroot Risotto

Kickstart your culinary adventure with a dish that’s as vibrant in color as it is in flavor—this Vegan Beetroot Risotto is a showstopper that’ll have your taste buds dancing and your Instagram followers green with envy.

Ingredients

• 1 1/2 cups Arborio rice
• 3 medium beetroots, peeled and finely grated
• 4 cups vegetable stock, kept at a simmer
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated beetroot, cooking for another 3 minutes until the garlic is fragrant.
4. Tip in the Arborio rice, stirring to coat each grain in the oil and vegetable mixture, toasting for 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the simmering vegetable 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.
7. Once the rice is al dente and the risotto has a creamy consistency, remove from heat.
8. Fold in the nutritional yeast, lemon juice, sea salt, and black pepper, adjusting seasoning if necessary.
9. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.
10. Garnish with fresh parsley before serving.

Perfectly creamy with a subtle earthiness from the beetroot, this risotto is a masterpiece of texture and taste. Serve it with a sprinkle of vegan parmesan or alongside a crisp, green salad for a meal that’s as nutritious as it is delicious.

Beet and Apple Salad

Miraculously, we’ve stumbled upon a salad that’s as vibrant in flavor as it is in color—no magic wand required, just a handful of fresh, earthy beets and crisp apples. This Beet and Apple Salad is the culinary equivalent of a confetti cannon, bursting with sweet, tangy, and crunchy sensations that’ll make your taste buds throw a party.

Ingredients

• 2 medium red beets, peeled and julienned
• 1 large Granny Smith apple, cored and thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted walnuts, roughly chopped
• 2 oz goat cheese, crumbled

Instructions

1. Preheat your oven to 400°F. Wrap the julienned beets in aluminum foil and roast for 25 minutes, or until tender but still crisp. Tip: Roasting beets intensifies their sweetness and makes them easier to digest.
2. While the beets roast, whisk together the olive oil, apple cider vinegar, honey, sea salt, and black pepper in a large bowl to create the dressing.
3. Add the thinly sliced apple to the dressing, tossing gently to coat. This prevents the apples from browning and infuses them with flavor. Tip: A mandoline slicer ensures uniformly thin apple slices for the perfect crunch.
4. Once the beets are done, let them cool for 5 minutes before adding them to the apple mixture. Toss lightly to combine.
5. Garnish the salad with toasted walnuts and crumbled goat cheese just before serving. Tip: Toasting walnuts enhances their nutty flavor and adds a delightful crunch.

Absolutely, this salad is a symphony of textures—from the creamy goat cheese to the crunchy walnuts and tender beets. Serve it atop a slice of rustic bread for an open-faced sandwich that’s as visually stunning as it is delicious.

Vegan Beetroot Pancakes

Howdy, pancake lovers! Ever dreamed of flipping a stack so vibrant it could double as your morning mood ring? Enter Vegan Beetroot Pancakes—your breakfast’s answer to ‘eating the rainbow’ without the guilt trip.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp organic cane sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1/2 cup roasted beetroot puree
• 1 tbsp coconut oil, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, organic cane sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, stir the almond milk and apple cider vinegar together; let sit for 2 minutes to curdle slightly, creating a vegan buttermilk.
3. Add the roasted beetroot puree, melted coconut oil, and pure vanilla extract to the buttermilk mixture, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay to avoid overmixing.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden and cooked through.
8. Transfer to a plate and keep warm. Repeat with remaining batter, greasing the skillet as needed.

These pancakes boast a tender crumb and earthy sweetness, perfect when drizzled with maple syrup or topped with a dollop of coconut yogurt. Try stacking them high with fresh berries for a breakfast that’s as Instagram-worthy as it is delicious.

Beet and Coconut Soup

Yowza! If you’re looking to jazz up your soup game with something that’s as vibrant in color as it is in flavor, you’ve hit the jackpot. This beet and coconut soup is a creamy, dreamy concoction that’ll have your taste buds doing the tango.

Ingredients

• 2 cups roasted beets, peeled and diced
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp clarified butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the finely chopped yellow 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. Pour in the vegetable broth, adding the diced roasted beets, and bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6. Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
7. Return the soup to the pot over low heat, stirring in the coconut milk, apple cider vinegar, sea salt, and black pepper. Heat through for 5 minutes, but do not boil.
8. Ladle the soup into bowls and garnish with fresh cilantro before serving. Tip: A dollop of coconut yogurt on top adds a delightful tang.

Kick back and savor the velvety smoothness of this soup, where the earthy sweetness of beets meets the rich, creamy embrace of coconut. Serve it chilled on a hot day or piping hot with a side of crusty bread for dipping—either way, it’s a showstopper.

Vegan Beetroot Chocolate Muffins

Oh, you thought beetroot was just for salads? Think again, my friend! These Vegan Beetroot Chocolate Muffins are here to revolutionize your breakfast game with their moist, rich, and devilishly chocolatey charm. Plus, they’re sneakily healthy—shh, we won’t tell if you don’t.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder, unsweetened
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup beetroot puree, freshly made
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup almond milk, unsweetened

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the beetroot puree, melted coconut oil, vanilla extract, apple cider vinegar, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix to ensure fluffy muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty and vibrant, these muffins boast a deep chocolate flavor with a hint of earthiness from the beetroot. Serve them warm with a dollop of coconut whipped cream for an indulgent treat, or enjoy them as is for a guilt-free snack.

Beet and Spinach Salad

Boldly step into the world of vibrant salads with this Beet and Spinach Salad that’s as nutritious as it is Instagram-worthy. Perfect for those who like their meals with a side of color and a dash of humor, this dish is a playful twist on your average greens.

Ingredients

• 2 medium red beets, roasted and thinly sliced
• 4 cups baby spinach leaves, thoroughly washed and dried
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Sea salt and freshly ground black pepper, to taste

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. Let cool, then peel and thinly slice.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until emulsified. Season with sea salt and freshly ground black pepper to taste.
4. In a large salad bowl, combine the baby spinach leaves, sliced roasted beets, crumbled goat cheese, and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.

Kick your salad game up a notch with this Beet and Spinach Salad, where the earthy sweetness of beets meets the creamy tang of goat cheese, all tied together with a nutty crunch. Serve it as a standalone lunch or as a striking side dish that’s sure to steal the spotlight at any dinner table.

Vegan Beetroot Sushi

Kickstart your culinary adventure with this vibrant, plant-based twist on a classic that’s as fun to make as it is to eat. Vegan Beetroot Sushi rolls in with a punch of color and a playful nod to traditional sushi, proving that vegan dishes can be just as exciting and flavorful.

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp organic cane sugar
• 1/2 tsp sea salt
• 1 medium beetroot, peeled and julienned
• 1 ripe avocado, sliced into thin strips
• 4 sheets nori seaweed
• 1 tbsp toasted sesame seeds
• 1/2 cup pickled ginger, for serving
• 2 tbsp low-sodium soy sauce, for serving

Instructions

1. Combine sushi rice and water in a rice cooker. Cook on the ‘sushi’ setting for 20 minutes, or until water is fully absorbed.
2. While rice cooks, mix rice vinegar, organic cane sugar, and sea salt in a small bowl. Microwave for 30 seconds to dissolve sugar, then set aside.
3. Transfer cooked rice to a large bowl. Gently fold in the vinegar mixture with a wooden spatula, fanning the rice to cool it to room temperature.
4. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange julienned beetroot and avocado strips horizontally across the rice. Tip: Wet your fingers to prevent sticking when handling rice.
6. Roll the bamboo mat tightly from the bottom, pressing gently to form a log. Tip: Use a sharp knife to slice the roll into 8 pieces for clean cuts.
7. Sprinkle toasted sesame seeds over the sushi rolls. Serve with pickled ginger and low-sodium soy sauce on the side.

Vibrant and visually stunning, these Vegan Beetroot Sushi rolls offer a delightful crunch from the beetroot and a creamy contrast from the avocado. Perfect for impressing guests or treating yourself to a colorful meal, they’re a testament to the creativity vegan cooking inspires.

Beet and Orange Salad

Who knew that throwing together a couple of garden gems and citrus could lead to such a vibrant, flavor-packed dish? This Beet and Orange Salad is not just a feast for the eyes but a tangy, sweet, and earthy delight that’ll make your taste buds do a happy dance.

Ingredients

• 2 medium red beets, roasted and thinly sliced
• 2 large navel oranges, peeled and segmented
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed orange juice
• 1 tbsp balsamic vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp toasted walnuts, roughly chopped
• 1 tbsp fresh mint leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F. Wrap each beet individually in aluminum foil and roast on a baking sheet for 50-60 minutes, or until tender when pierced with a fork. Let cool, then peel and thinly slice.
2. While the beets are roasting, segment the oranges over a bowl to catch the juices, reserving 2 tbsp of the juice for the dressing.
3. In a small bowl, whisk together the reserved orange juice, olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
4. Arrange the sliced beets and orange segments on a serving platter. Drizzle with the dressing, then sprinkle with crumbled goat cheese, toasted walnuts, and fresh mint.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The contrast between the earthy beets and the bright, citrusy oranges is nothing short of magical, with the creamy goat cheese and crunchy walnuts adding layers of texture. Serve this stunner as a side at your next dinner party or enjoy it as a light, refreshing lunch on a sunny afternoon.

Vegan Beetroot Ice Cream

Yikes, who knew beetroot could moonlight as the star of your dessert? This Vegan Beetroot Ice Cream is here to prove that veggies can indeed be the life of the party, with a vibrant hue that’ll make your Instagram feed pop and a flavor that’s unexpectedly divine.

Ingredients

• 2 cups raw beetroot, peeled and finely grated
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup pure maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a high-speed blender, combine the finely grated beetroot, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high for 45 seconds until completely smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until it reaches a soft-serve consistency. Tip: For an extra creamy texture, chill the mixture in the refrigerator for 2 hours before churning.
3. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals.
4. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Tip: Garnish with edible flowers or a drizzle of melted dark chocolate for an elegant touch.

Craving something that’s as bold in color as it is in flavor? This ice cream delivers a velvety texture with earthy sweetness, perfect for pairing with a crisp vegan shortbread or simply savoring straight from the spoon under the summer sun.

Conclusion

We hope you’re as excited as we are about these 20 delicious vegan beet recipes! Each one offers a unique way to enjoy this nutritious vegetable, proving that healthy eating is anything but boring. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!