Get ready to fall head over heels for one of the most underrated ingredients in your kitchen – fresh beets! Not only are they a stunning shade of red (or gold or white, depending on the variety), but they’re also packed with nutrients and add a burst of flavor to any dish. In this article, we’ll be exploring 20 vibrant recipes that showcase the incredible versatility of fresh beets.
From sweet treats like beetroot risotto with parmesan to savory dishes like beet and quinoa stuffed peppers, these recipes will inspire you to get creative in the kitchen. Whether you’re a seasoned chef or a culinary newbie, there’s something on this list for everyone. So go ahead, give beets a try, and discover why they’re quickly becoming one of our favorite ingredients.
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
This sweet and tangy salad combines the earthy flavors of roasted beets with the creaminess of goat cheese, perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
2. Let beets cool, then peel and dice into 1-inch pieces.
3. In a large bowl, combine roasted beets, goat cheese, parsley, balsamic vinegar, and honey. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 50 minutes
Fresh Beet and Citrus Smoothie
This vibrant and refreshing smoothie combines the natural sweetness of beets with the tanginess of citrus, perfect for a healthy breakfast or post-workout snack.
Ingredients:
– 2 medium fresh beets, peeled and chopped
– 1/2 cup freshly squeezed orange juice
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the chopped beets, orange juice, Greek yogurt, and honey.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or consistency as desired.
4. Add ice cubes if you prefer a thicker, colder smoothie.
5. Blend again until the ice is crushed and the smoothie is the desired texture.
Cooking Time: 2-3 minutes
Beetroot Hummus with Pita Chips
Experience the sweet and earthy taste of beetroot in this vibrant hummus recipe, perfect for dipping pita chips or veggies.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1/4 cup chickpeas
– 1/4 cup tahini
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Pita chips or veggies for serving
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a blender, combine cooked beetroot, chickpeas, tahini, lemon juice, garlic, and salt.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. With the blender running, slowly pour in olive oil through the top.
5. Continue blending until the hummus is creamy and well combined.
6. Serve with pita chips or veggies.
Cooking Time: 10 minutes
Golden Beet and Carrot Soup
This vibrant and flavorful soup is a perfect blend of sweet and earthy flavors, showcasing the beauty of golden beets and carrots. With its comforting warmth and inviting aroma, it’s sure to become a favorite.
Ingredients:
– 2 large golden beets
– 4 medium-sized carrots
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Peel the roasted beets and chop into small pieces.
4. In a large pot, sauté chopped onion and olive oil over medium heat until softened.
5. Add chopped carrots and cook for an additional 5 minutes.
6. Add vegetable broth, roasted beets, and salt to taste. Bring to a boil, then simmer for 20-25 minutes or until the vegetables are tender.
7. Use an immersion blender or transfer soup to a blender to puree until smooth.
8. If desired, stir in heavy cream and adjust seasoning as needed.
Cooking Time: Approximately 1 hour
Beet and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of beets with the nutty taste of quinoa. Perfect as a main course or side dish.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 2 medium beets, peeled and grated
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Feta cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cooked quinoa, grated beets, chopped onion, garlic, cumin, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, filling to the top.
4. Place peppers in a baking dish and drizzle with olive oil.
5. Bake for 30-40 minutes or until peppers are tender.
6. Sprinkle with feta cheese (if using) and serve hot.
Cooking Time: 30-40 minutes
Pickled Beets with Fresh Dill
This classic recipe combines the natural sweetness of beets with the bright, tangy flavor of fresh dill, creating a deliciously addictive condiment perfect for topping salads, sandwiches, or using as a side dish.
Ingredients:
– 2 lbs (1 kg) fresh beets
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 2 tbsp (30 ml) salt
– 1/4 cup (15 g) fresh dill, chopped
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into 1/4-inch thick wedges.
3. In a large saucepan, combine vinegar, water, sugar, salt, dill, and garlic. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Pack beet slices into clean glass jars, leaving about 1 inch (2.5 cm) headspace. Pour pickling liquid over beets, making sure they are completely covered.
5. Seal jars tightly and store in the refrigerator. Let pickles chill for at least 24 hours before serving.
Cooking Time: 45-50 minutes
Beet and Arugula Pizza with Balsamic Glaze
Experience the sweet and tangy combination of roasted beets and peppery arugula on a crispy pizza crust, topped with a rich balsamic glaze. This unique pizza is perfect for adventurous eaters looking to add some excitement to their meal.
Ingredients:
– 1 pre-baked pizza crust
– 2 large beets, roasted and peeled
– 4 cups arugula
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup balsamic glaze
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the roasted beets into thin strips.
3. Top the pizza crust with arugula, beet strips, and crumbled goat cheese (if using).
4. Drizzle balsamic glaze over the top.
5. Season with salt and pepper to taste.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Raw Beet and Apple Slaw
A refreshing twist on traditional coleslaw, this recipe combines the natural sweetness of beets and apples with a tangy dressing.
Ingredients:
– 2 large raw beets, peeled and grated
– 1 large apple, peeled and diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine the grated beets, diced apple, and chopped cilantro.
2. In a small bowl, whisk together the apple cider vinegar and olive oil until well combined.
3. Pour the dressing over the beet mixture and toss to coat.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This slaw is a raw, uncooked recipe.
Enjoy your delicious Raw Beet and Apple Slaw!
Beet and Chickpea Burger
This vibrant burger combines the natural sweetness of roasted beets with the creamy texture of chickpeas, all wrapped up in a juicy patty. Perfect for a quick lunch or dinner that’s packed with nutrients.
Ingredients:
– 1 cup cooked chickpeas
– 2 medium beets, peeled and roasted (see notes)
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: your favorite burger toppings, such as lettuce, tomato, avocado, or hummus
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. In a food processor, combine chickpeas, roasted beets, breadcrumbs, olive oil, onion, garlic, cumin, salt, and pepper. Process until coarsely chopped.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Cook the patties for about 4-5 minutes per side, or until they’re golden brown and slightly firm to the touch.
5. Serve immediately on a bun with your favorite toppings.
Cooking Time: About 10-12 minutes per batch of patties.
Beetroot Risotto with Parmesan
This vibrant risotto is a perfect combination of sweet beetroot and creamy Parmesan cheese, making it a unique and delicious addition to any meal.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 medium beetroot, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the white wine (if using) and cook until absorbed.
6. Add the warmed broth, one cup at a time, allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, add the diced beetroot and continue cooking until tender.
8. Stir in the Parmesan cheese and season with salt and pepper to taste.
9. Serve immediately, garnished with fresh parsley leaves.
Cooking Time: 25-30 minutes
Fresh Beet and Walnut Pesto Pasta
Elevate your pasta game with this vibrant and flavorful recipe that combines the natural sweetness of beets, the crunch of walnuts, and the creaminess of pesto.
Ingredients:
– 8 oz. pasta of your choice
– 2 large fresh beets
– 1/4 cup chopped walnuts
– 1/4 cup freshly made basil pesto (or store-bought)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat your oven to 425°F (220°C). Wrap the beets in foil and roast for about 45-50 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a food processor, combine roasted beets, chopped walnuts, and basil pesto. Process until smooth and creamy.
4. Add olive oil, salt, and pepper to the mixture. Process until well combined.
5. Toss cooked pasta with the beet-walnut pesto sauce. Top with grated Parmesan cheese, if desired.
6. Serve immediately and enjoy!
Cooking Time: 1 hour
Beet and Ginger Detox Juice
Kickstart your day with a refreshing and rejuvenating beet and ginger detox juice! This vibrant drink is packed with nutrients, antioxidants, and anti-inflammatory properties to support overall health and well-being.
Ingredients:
– 2 medium beets
– 1-inch piece of fresh ginger
– 2 cups spinach
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup water
Instructions:
1. Wash and peel the beets, then chop them into small pieces.
2. Add the beets, ginger, spinach, lemon juice, and water to a juicer or blender.
3. Juice or blend until smooth, stopping to scrape down the sides as needed.
4. Strain the mixture through a fine-mesh sieve or cheesecloth to remove any pulp or fibers.
5. Pour the juice into a glass and serve immediately.
Cooking Time: None! Simply blend and strain the ingredients for a quick and easy detox drink.
Beet and Feta Cheese Tart
A sweet and savory tart that combines the earthy flavor of roasted beets with the tanginess of crumbled feta cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beets by wrapping them in foil and baking for 45-50 minutes, or until tender.
3. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Arrange the roasted beets on one half of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle the feta cheese over the beets.
6. Fold the other half of the pastry over the filling and press the edges to seal.
7. Brush the top with olive oil and season with salt and pepper.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 1 hour
Beetroot and Chocolate Cake
This unique cake combines the natural sweetness of beets with the richness of dark chocolate, creating a moist and flavorful dessert. With its deep red color and subtle earthy flavor, this cake is sure to impress your friends and family.
Ingredients:
– 2 large beetroot, cooked and peeled
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 70% cocoa)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a blender or food processor, combine beetroot, sugar, flour, and cocoa powder; blend until smooth.
3. In a separate bowl, whisk together milk, eggs, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Melt chocolate chips in a double boiler or microwave-safe bowl; let cool slightly.
6. Fold the melted chocolate into the cake batter until well combined.
7. Divide the batter evenly between prepared pans and smooth tops.
8. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Beet and Lentil Curry
This vibrant curry combines the natural sweetness of beets with the comforting warmth of lentils, making for a hearty and nutritious meal.
Ingredients:
– 1 medium beet, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and beet. Cook for an additional 2-3 minutes, stirring occasionally.
3. Stir in lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
Cooking Time: 35-40 minutes
Beet and Orange Salad with Mint
This refreshing salad combines the natural sweetness of beets and oranges with the cooling flavor of mint, perfect for a light and revitalizing meal or as a side dish.
Ingredients:
– 2 large beets
– 1 navel orange, peeled and segmented
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine the orange segments, chopped mint, and roasted beet wedges.
4. Drizzle with olive oil and white wine vinegar, and season with salt to taste.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 45-50 minutes (including roasting time)
Beet and Sweet Potato Hash
A vibrant and flavorful side dish that’s perfect for any occasion. This Beet and Sweet Potato Hash combines the natural sweetness of sweet potatoes with the earthy flavor of beets, all wrapped up in a crispy, golden-brown package.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 large beet, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes and beets with olive oil, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes or until sweet potatoes are tender and caramelized.
5. Remove from oven and let cool slightly before serving.
Cooking Time: 25-30 minutes
Beet and Avocado Sushi Rolls
Experience the unique flavor combination of beets and avocado in these vibrant sushi rolls. A perfect blend of sweet, earthy, and creamy textures that will elevate your sushi game!
Ingredients:
– 1 cup cooked and peeled beets
– 2 ripe avocados, sliced
– 1 cup short-grain Japanese rice (sushi rice)
– 1/4 cup water
– 1/4 teaspoon salt
– Nori seaweed sheets (about 8-10 sheets)
Instructions:
1. Prepare sushi rice according to package instructions with 1/4 cup water and 1/4 teaspoon salt.
2. Cut the cooked beets into thin strips.
3. Lay a nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 beet strips in the middle of the rice.
5. Add sliced avocado on top of the beets.
6. Roll the sushi using your fingers or a bamboo mat. Slice into individual pieces and serve.
Cooking Time: 10 minutes (including preparation)
Beet and Coconut Milk Ice Cream
This creamy ice cream combines the natural sweetness of beets with the richness of coconut milk, creating a unique and refreshing dessert perfect for warm weather.
Ingredients:
– 2 large beets
– 1 can full-fat coconut milk
– 1 cup granulated sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and puree them in a blender or food processor.
4. In a medium bowl, whisk together the coconut milk, sugar, and vanilla extract.
5. Add the beet puree to the coconut milk mixture and whisk until smooth.
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
7. Once frozen, scoop and serve immediately.
Cooking Time: 1 hour (including roasting time)
Beet and Spinach Stuffed Shells
Beet and Spinach Stuffed Shells: A Twist on a Classic Italian Dish
Elevate your pasta game with this creative take on stuffed shells, featuring the earthy sweetness of beets and the nutritious punch of spinach.
Ingredients:
– 12 jumbo pasta shells
– 1 large beet, cooked and diced
– 2 cups fresh spinach leaves, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a medium bowl, combine beet, spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each shell with the beet-spinach mixture and place in a baking dish.
5. Drizzle olive oil over the shells, followed by marinara sauce and mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Summary
Discover the vibrant world of beets with these 20 fresh and healthy recipes! From sweet to savory, these dishes showcase the versatility of this nutritious root vegetable. Try roasted beets paired with goat cheese and mixed greens, or blend them into a refreshing citrus smoothie. Other highlights include beetroot hummus with crispy pita chips, golden beet soup with carrots, and even beet-infused desserts like cake and ice cream. Whether you’re looking for a quick snack or a special occasion dish, these recipes are sure to delight your taste buds and nourish your body.
