Beets get a bad rap from anyone who only knows them pickled and jarred. Roasted fresh, they turn sweet and almost caramelized, with an earthy flavor that pairs beautifully with tangy cheese, citrus, and nuts. Raw and shredded, they bring a crisp bite and that jewel-toned color that makes any plate look special.
This collection covers beets in every form: roasted, pickled, blended into soup, folded into baked goods, even sneaked into a smoothie. Whether you want a simple side dish or something to anchor a dinner party, there’s a recipe here worth putting on repeat.
Quick picks:
- Best weeknight side: Oven-Roasted Beets with Balsamic Glaze
- Best for entertaining: Roasted Beet and Goat Cheese Salad
- Best make-ahead snack: Quick-Pickled Beets
- Best dessert surprise: Chocolate Beet Cake
1. Oven-Roasted Beets with Balsamic Glaze
Roasting beets concentrates their natural sugars, giving you a tender, caramelized side in under an hour. Toss 2 pounds of trimmed beets with olive oil, wrap in foil, and roast at 400°F for 45 to 50 minutes until a knife slides in easily.
Peel once cool, slice into wedges, and drizzle with ¼ cup reduced balsamic glaze. A sprinkle of flaky salt and fresh thyme finishes it off. This simple side pairs well with the same glaze used in balsamic glazed Brussels sprouts.
2. Roasted Beet and Goat Cheese Salad
This salad delivers the classic combo of earthy beets and creamy, tangy goat cheese that makes dinner guests ask for the recipe. Roast 1 ½ pounds beets as above, then cool and slice.
Arrange over 5 ounces mixed greens with 4 ounces crumbled goat cheese and ⅓ cup toasted walnuts. Whisk 3 tablespoons olive oil, 1 tablespoon sherry vinegar, and 1 teaspoon honey for the dressing. Browse more goat cheese recipes if this combination wins you over.
3. Beet Hummus with Lemon and Tahini
Blending roasted beets into hummus turns an ordinary dip into a bright pink showstopper with a subtly sweet, earthy edge. Combine 1 can (15 ounces) chickpeas, drained, with 1 medium roasted and peeled beet, ¼ cup tahini, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove, and ½ teaspoon salt in a food processor.
Blend until smooth, adding water by the tablespoon for a creamier texture. Serve with warm pita or try it among these sides to eat with hummus.
4. Beet and Arugula Salad with Walnuts
Peppery arugula balances sweet roasted beets in this quick, crunchy salad built for busy weeknights. Toss 5 ounces arugula with 2 cups sliced roasted beets, ½ cup toasted walnuts, and ¼ cup shaved Parmesan.
Dress with 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of black pepper right before serving so the greens stay crisp. For more green-based options, check out these green salad recipes.
5. Classic Borscht with Cabbage and Dill
Borscht is a hearty, deep red soup built on beets, cabbage, and a splash of vinegar for tang. Sauté 1 chopped onion and 2 grated carrots in 2 tablespoons butter, then add 4 cups shredded cabbage, 3 grated beets, 6 cups beef or vegetable broth, and 1 tablespoon tomato paste.
Simmer 30 minutes, season with salt, pepper, and 1 tablespoon vinegar. Top each bowl with sour cream and fresh dill. Find more cold-weather bowls among these soup recipes.
6. Quick-Pickled Beets
Quick-pickled beets are ready in under an hour and keep for weeks in the fridge, making them a pantry staple worth having on hand. Boil 1 ½ pounds beets until fork-tender, about 35 minutes, then peel and slice.
Pack into jars and pour over a hot brine of 1 cup vinegar, 1 cup water, ⅓ cup sugar, and 1 tablespoon salt. Chill at least 4 hours before eating.
7. Beet and Orange Salad with Feta
Juicy orange segments cut through the earthiness of beets for a salad that tastes like sunshine in a bowl. Arrange 2 cups sliced roasted beets with 2 peeled and segmented oranges and ½ cup crumbled feta.
Drizzle with 2 tablespoons olive oil and 1 teaspoon orange zest. Scatter fresh mint leaves on top for a fragrant finish. This one holds its own on any salad recipes lineup.
8. Beet and Lentil Salad with Mustard Vinaigrette
Lentils add protein and a hearty bite, turning this beet salad into a meal on its own. Cook 1 cup green lentils in salted water for 20 minutes, drain, and cool.
Combine with 2 cups diced roasted beets, ¼ cup chopped parsley, and ¼ cup diced red onion. Whisk 3 tablespoons olive oil, 1 tablespoon Dijon mustard, and 1 tablespoon red wine vinegar for the dressing. Explore more lentil recipes for similar meals.
9. Creamy Beet Soup with Yogurt
This velvety soup gets its silky texture from blended beets and a swirl of tangy yogurt on top. Simmer 4 chopped beets, 1 chopped onion, and 4 cups vegetable broth for 30 minutes until tender.
Blend until smooth, stir in ½ cup plain yogurt, and season with salt and a squeeze of lemon. Serve warm with a dollop of extra yogurt and chopped chives.
10. Beet and Sweet Potato Hash
This hash makes a colorful, filling breakfast side that holds up well under a fried egg. Dice 2 beets and 2 sweet potatoes into ½-inch cubes, toss with 2 tablespoons olive oil, and roast at 425°F for 30 minutes, stirring halfway.
Add 1 diced onion for the last 15 minutes. Season with smoked paprika, salt, and pepper before serving hot.
11. Beet Risotto with Parmesan
Stirring grated beets into risotto turns an ordinary rice dish into a vivid pink centerpiece with a sweet, savory depth. Sauté 1 diced onion in 2 tablespoons butter, add 1 ½ cups Arborio rice, and toast 1 minute.
Add 1 cup grated beets, then ladle in 5 cups warm broth gradually, stirring until creamy, about 25 minutes. Finish with ½ cup grated Parmesan and black pepper.
12. Beet Pesto Pasta with Walnuts
Blending roasted beets into pesto creates a creamy, rosy sauce with an earthy twist on the classic. Combine 1 cup roasted beets, ½ cup walnuts, ½ cup Parmesan, 1 garlic clove, and ½ cup olive oil in a food processor until smooth.
Toss with 12 ounces cooked pasta and a splash of pasta water. Garnish with extra walnuts and basil. This sauce pairs well with ideas from these pesto chicken flatbreads.
13. Beet and Chickpea Veggie Burgers
Grated beets add moisture and a deep pink color to these hearty veggie burgers. Mash 1 can (15 ounces) chickpeas with 1 cup grated roasted beets, ½ cup breadcrumbs, 1 egg, 1 teaspoon cumin, and salt.
Form into 4 patties and pan-fry in olive oil, 4 minutes per side, until golden. Serve on buns with your favorite toppings, or browse more chickpea recipes for similar ideas.
14. Roasted Beet and Carrot Grain Bowls
This grain bowl layers sweet roasted vegetables over nutty grains for an easy, satisfying lunch. Roast 2 cups diced beets and 2 cups diced carrots at 400°F for 35 minutes with olive oil, salt, and pepper.
Serve over 2 cups cooked farro or quinoa, topped with crumbled feta and a lemon-tahini drizzle. Pair the concept with other ideas from these vegetable recipes.
15. Beet Carpaccio with Citrus Dressing
Thin, raw beet slices make an elegant starter with a crisp bite and bright citrus finish. Peel 2 raw beets and shave into paper-thin rounds using a mandoline.
Arrange on a platter, drizzle with 2 tablespoons olive oil, 1 tablespoon orange juice, and a pinch of sea salt. Top with shaved Parmesan and microgreens just before serving.
16. Baked Beet Chips
Baked beet chips give you a crunchy, slightly sweet snack without a deep fryer. Slice 2 beets paper-thin with a mandoline, toss with 1 tablespoon olive oil and salt.
Arrange in a single layer on parchment-lined baking sheets and bake at 300°F for 45 to 55 minutes, flipping halfway, until crisp. Cool completely before eating for maximum crunch.
17. Beet Flatbread with Goat Cheese and Thyme
Thin beet slices make a strikingly pretty flatbread topping with a sweet, earthy bite against salty cheese. Spread 1 pound flatbread dough on a sheet pan, top with 1 cup thinly sliced raw beets, 4 ounces crumbled goat cheese, and fresh thyme.
Drizzle with olive oil and bake at 450°F for 12 to 15 minutes until the crust is golden. Finish with a drizzle of honey.
18. Chocolate Beet Cake
Grated beets keep this chocolate cake incredibly moist while staying completely undetectable under rich cocoa flavor. Whisk 1 ¾ cups flour, 1 ½ cups sugar, ¾ cup cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
Add 1 cup grated beets, 2 eggs, ½ cup oil, 1 cup buttermilk, and 1 teaspoon vanilla. Bake in a greased 9-inch pan at 350°F for 35 to 40 minutes.
19. Beet and Berry Smoothie
Blending raw beet with berries gives this smoothie a vibrant color and a naturally sweet, earthy undertone. Combine 1 small raw beet, peeled and chopped, with 1 cup frozen mixed berries, 1 banana, 1 cup milk, and 1 tablespoon honey.
Blend until smooth, adding ice if you like it thicker. Drink right away for the brightest color and flavor.
How to Prep Beets Without the Mess
Beet juice stains everything it touches, so a little prep strategy saves your countertops and your fingers. Wear kitchen gloves when peeling raw beets, especially red varieties, since the pigment clings to skin for a day or two.
Work on a cutting board you don’t mind staining, or line it with parchment paper first. Peeling after roasting is far easier than peeling raw: the skin slips off with a paper towel once the beet has cooled slightly.
For raw beets going into salads or carpaccio, a vegetable peeler works better than a knife for thin, even strips. A mandoline gives you consistent, paper-thin slices for chips or carpaccio, though a steady hand and the safety guard matter here.
Trim the stems but leave an inch attached before cooking whole beets. This keeps the color from bleeding out as much during roasting or boiling. Save the beet greens too; they sauté nicely with a little garlic, much like the beet tops used in some cabbage recipes that call for leafy greens.
Rinse your cutting board and knife right after use. Letting beet juice dry makes the stain set harder into plastic boards especially.
How to Store Cooked and Raw Beets
Raw beets keep for two to three weeks in the fridge when stored in a perforated bag in the crisper drawer. Trim the greens off first, since leaving them attached pulls moisture from the root and speeds up spoilage.
Cooked beets, whether roasted, boiled, or pickled, last four to five days in an airtight container in the fridge. Pickled beets stretch much further: a properly sealed jar in the fridge keeps for up to a month.
Freezing works well for cooked beets you want to save for soups or smoothies later. Cool completely, then freeze diced or sliced beets in a single layer on a tray before transferring to a freezer bag. They’ll keep for up to eight months and go straight into a blender or pot without thawing first.
Beet greens, if you’re saving them, store separately in a damp paper towel inside a bag and use them within three to four days for the best texture.
