By Lisa Esile, MS,
Not just for Grandma, the humble beet is a seriously versatile and exciting ingredient in any healthy cook's kitchen. Vibrant and sweet, beets offer a satisfying crunch when raw and become sweet when cooked. Steamed, boiled, or baked are common ways to cook them. Tossed into a salad, roasted in a hearty breakfast hash, or blended into dips, these bright beauties add visual appeal to any dish. Below are a few of our favorite red and golden beet recipes to get you started.
Are beets and beetroot the same thing? Yes. In the U.S., “beet” refers to the bulb; in other countries, such as the U.K., the bulb is called beetroot.
What to do with beet greens: If your beets come with healthy-looking green tops, add them to salads and smoothies or cook them like Swiss chard.
For more on beets, check out What Are Beets, and How Do You Cook Them?
Tartines with Wasabi-Ginger Beet and Avocado
These vibrant open-faced sandwiches feature a wasabi-infused avocado mash smeared on whole grain toast. The sweet flavor of the crunchy shredded beets becomes bright and tangy with fresh ginger and vinegar. Finish with sprouts for a toast-topper worth talking about.
“So tasty and easy! My husband said, ‘Wow! I could eat a million of these!’ and is already asking for them again.” —Nikki
“So tasty and easy! My husband said, ‘Wow! I could eat a million of these!’ and is already asking for them again.” —Nikki
Farro Salad with Beets and Roasted Grapes
Thin slices of beets become crispy when air-fried and transform this simple salad into something special. A zesty orange dressing and juicy pears complement the chewy farro, while fresh baby spinach adds a boost of green to every bite.
“I love this salad; so easy and filling. It was a hit at a recent pot-luck, where most guests were not WFPB.” —Sara
“I love this salad; so easy and filling. It was a hit at a recent pot-luck, where most guests were not WFPB.” —Sara
Wheat Berry and Roasted Vegetable Salad with Kale
Like a bowl of sunshine on a cold day, this scrumptious salad stands out in a crowd. Roasted sweet potatoes, beets, and shallots become oh-so-sweet, pairing beautifully with crunchy pepitas, golden raisins, and an easy maple mustard dressing.
“This winter salad was very popular at a large family gathering. The dressing was delicious, the colourful vegetables (yams and beets) blended in with kale.” —Beverley
“This winter salad was very popular at a large family gathering. The dressing was delicious, the colourful vegetables (yams and beets) blended in with kale.” —Beverley
Springtime Beet Soup
In this stunning blended soup, beets, potatoes, and cauliflower are cooked until tender, with dried herbes de Provence providing a background herbaceous flavor that really lifts the dish. Crushed red pepper flakes add a pleasing spiciness, but feel free to leave out or dial up or down to suit. Serve with cashew cream swirled through: It looks fantastic and is easy to do!
“My wife, who is far from plant-based, thought the soup was decadent and something you’d get at a fancy restaurant.” —John
“My wife, who is far from plant-based, thought the soup was decadent and something you’d get at a fancy restaurant.” —John
Moroccan Carrot-Beet Salad
An aromatic blend of spices adds warm flavor to this Moroccan-inspired salad, which also boasts shredded beets, carrots, baby spinach, and fresh herbs. Sweet golden raisins, juicy oranges, and salty pistachios add the perfect finishing touch. This colorful raw salad is ready in just 15 minutes!
“Absolutely delicious!” —Sue
“Absolutely delicious!” —Sue
Jackie Akerberg’s Cranberry Salsa
This sensational salsa is excellent as a side dish or spread over crackers. Cooked and cooled beets add natural sweetness and cut the tang of the fresh cranberries. Fresh jalapeño, cilantro, and red onion bring a depth of flavor, while lime juice and maple syrup produce a well-balanced sweet and sour profile. Stock up fresh cranberries when they’re in season, freeze, and you can make this all year!
“Wow, wow, wow! I would have never dreamed this could be so yummy.” —Giselle
“Wow, wow, wow! I would have never dreamed this could be so yummy.” —Giselle
Easy Beet Wonderdip
Ready in just 20 minutes, this showstopping dip is a cinch to make. Soak cashews for a hot second, then combine with precooked beets. Tangy red onion, lemon juice, garlic, and Dijon mustard add depth without overpowering the subtle beet flavor. The result is a sweet, creamy, bold-colored dip. Serve with whole grain crackers and cucumber sticks, or use it as a spread on toast or a veggie sandwich. Look for precooked beets at the store, or cook fresh beets the night before to save time.
“I loved this recipe! Not only delicious but also so beautiful to look at with the contrasting colors! I will definitely make this more often.” —Angelina
“I loved this recipe! Not only delicious but also so beautiful to look at with the contrasting colors! I will definitely make this more often.” —Angelina
Kasha Pot with Potatoes, Cabbage, and Golden Beets
This satisfying kasha and root veggie meal ticks all the boxes for healthy, hassle-free comfort food. Potatoes and golden beets are cooked with onion, garlic, and caraway seeds until tender and sweet. A creamy dill sauce made with cashews lends brightness, while earthy, dry-roasted buckwheat (kasha) anchors the dish.
“Such a good combo!” —Deborah-Miriam
“Such a good combo!” —Deborah-Miriam
Stacked Vegetable Sandwiches with Cilantro Chutney
Tender slices of steamed beets and potatoes add sweet flavor to these stunning stacked veggie sandwiches, which are perfect for lunch or as an appetizer. Crunchy cucumber, sharp red onion, and tangy tomatoes add extra texture, and a zesty cilantro chutney, made with frozen peas, makes everything pop.
“I really enjoyed this sandwich. It was very tasty.” —Tess
“I really enjoyed this sandwich. It was very tasty.” —Tess
Roasted Beet Falafel with Chile-Lime Tahini Sauce
These bold beet and chickpea falafels are a snap to prepare and sure to please. Roasting the beets, rather than boiling, concentrates their sweetness. Serrano chile provides heat, and cumin, coriander, and cilantro deliver a classic Middle Eastern profile. Serve them as an hors d'oeuvre on toothpicks, or stuff them into whole wheat pita bread with lettuce and diced veggies. Drizzle with homemade Chile-Lime Tahini Sauce for an extra kick!
“...these are very tasty and I kept eating more and more! I will make them again.” —Michelle
“...these are very tasty and I kept eating more and more! I will make them again.” —Michelle
Raw Purple Power Salad
Purple is the name of the game in this eye-popping salad from nutritionist Sharon Palmer. A medley of raw purple-hued veggies—including beets, red cabbage, purple carrot, and purple cauliflower—look stunning together. A squeeze of lemon juice and an optional pinch of salt (if using) finish off this antioxidant-rich salad. Serve as a side dish or a light snack. Feel free to lightly cook some of the veggies if you prefer them cooked, not raw.
Navy Bean Hummus and Mixed Vegetable Pita Pockets
Whether you’re feeding a crowd or making a hearty snack for one, these colorful pita pockets are a great option. Spread each pocket with a garlicky navy bean hummus, then stuff with a tangy beet-carrot slaw and a handful of salad greens. Lime juice, cilantro, and sesame seeds tie it all together.
Black Rice, Roasted Beet, and Orange Salad
Black rice offers a dramatic base for roasted beets, juicy orange segments, and crisp green apples in this lively whole grain salad. The sweetness of the fruit and beets is balanced by a creamy garlic mustard dressing, resulting in a visually and texturally appealing meal.
Veggie Summer Rolls
These Vietnamese-style rice paper rolls are packed with fresh vegetables and vermicelli noodles, making them a refreshing meal or appetizer. Beets offer crunch and bright color to the rolls. Be sure to cut or shred the veggies finely.
“Amazing.” —Lorraine
“Amazing.” —Lorraine
Roasted Vegetable Breakfast Hash
This root-veggie hash combines red potatoes, beets, parsnips, sweet potatoes, onion and Brussels sprouts with delicious results. Coat the veggies in a palate-pleasing paprika-and-mustard dressing before roasting, then drizzle the cooked hash with extra mustard sauce just before serving. Remember to roast the beets separately to prevent color bleeding. Serve on its own, on toast, or pizza with a smear of hummus. Yum!
“So colorful and nutritious.”—Andi
“So colorful and nutritious.”—Andi
Eat-the-Rainbow Salad
Precooked packaged beets are a great option for adding color and sweet flavor to any salad at a moment’s notice. Start with a base of brown rice and salad greens, then top with apples, clementines, squash, beets, and blueberries. The oil-free orange–poppy seed dressing is so good you’ll want to put it on other salads! To save time, have the rice cooked and ready to go; then all you have to do is assemble.
Quinoa Broccoli Bowls with Roasted Beets
These packed-with-goodness grain bowls are a delightful way to enjoy beets and broccoli. Start by roasting beets in foil packets until tender. (Skip the foil and roast in a pan, if you prefer). Then, steam some broccoli florets until they’re bright green and fork-tender. Toss the beets and broccoli with a citrus-thyme dressing and serve over a bed of quinoa or another whole grain. Top with creamy avocado slices for a wholesome and satisfying meal.
“This was really really good.” —Cynthia
“This was really really good.” —Cynthia
Roasted Red Kuri Squash and Golden Beet Mash
Golden beets add sweet flavor and depth to this winter mash, while roasted garlic adds a buttery richness that permeates every bite. This golden-hued mash is an excellent alternative to mashed potatoes and would work well as a side dish at any celebration table.
Baked Vegan Red Flannel Hash
This satisfying five-ingredient hash is a plant-based twist on a classic New England dish named for its resemblance to red flannel plaid. It features a medley of root vegetables—Yukon Gold potatoes, sweet potatoes, and precooked beets—seasoned with the subtle heat and complex flavors of Creole seasoning.
Dandelion Greens Salad with Roasted Baby Beets
In this stunning salad, beets are roasted with asparagus until sweet and tender, then served over a bed of dandelion and beet greens, with chickpeas added for extra heft. A simple mustard vinaigrette and a sprinkle of thyme complete this garden-fresh salad. If your beets don’t have greens, substitute with another leafy green, such as baby spinach.
“I've made variations on this salad several times for gatherings, and it's invariably immensely popular!” —Jo
“I've made variations on this salad several times for gatherings, and it's invariably immensely popular!” —Jo
Fennel, Orange, and Beet Salad with Maple Mustard Dressing
Precooked beets make quick work of this light and bright side salad, which also features juicy oranges and the subtle liquorice-like notes of raw fennel. A maple-mustard dressing complements the produce beautifully, while a sprinkling of sunflower seeds adds a delightful crunch. Feel free to cook your own beets, just allow extra time!
“This is so delicious! I have made it four times now. Top new fave, for sure.” —Erin
“This is so delicious! I have made it four times now. Top new fave, for sure.” —Erin
Farro Salad with Beets and Roasted Grapes
This hearty salad is perfect as a meal or side dish. The sweetness of roasted beets and grapes is complemented by earthy farro and a tangy balsamic dressing. The dressing is infused with thyme and enhanced with Dijon mustard and tomato paste for a truly delicious flavor experience.
Chickpea and Baby Beet Salad with Pickled Red Onions
A delicious combination of earthy and bright, this crowd-pleasing salad features cooked beets, tangy quick-pickled red onions, fresh and crisp baby greens, and protein-rich chickpeas. This well-balanced and satisfying salad is perfect for a light lunch or a side dish.
“This salad is so easy and delicious! One of the best salads I ever made! —Tracy
“This salad is so easy and delicious! One of the best salads I ever made! —Tracy
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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