Beets have a reputation problem. Some people only know them from a can, soft and metallic-tasting, or from that one jar of pickled slices at the back of the fridge. Fresh beets are a different vegetable entirely: earthy, sweet, and deep in color, with a flavor that turns silky when roasted and bright when pickled.
This roundup pulls together 19+ best beet recipes that cover the full range of what this root vegetable can do, from simple roasted sides to a chocolate cake that genuinely surprises people at the table. Some recipes lean savory, some lean sweet, and a few turn beets into the star of a main dish instead of a supporting player.
Whether you’re working through a CSA box full of beets or just grabbed a bunch at the farmers market, there’s a recipe here that fits your week.
1. Balsamic Roasted Beets
Roasting is the easiest way to fall in love with beets, and balsamic vinegar makes them taste even sweeter. Toss 2 pounds of trimmed, peeled beets (cut into wedges) with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, and pepper. Roast at 400°F for 35 to 45 minutes, stirring halfway, until fork-tender. The vinegar caramelizes into a sticky glaze that plays up the beets’ natural sweetness. Serves 4 as a side. This dish pairs nicely with other roasted vegetables from 25 vegetable recipes for a full dinner spread.
2. Beet and Goat Cheese Salad with Walnuts
Roasted beets and creamy goat cheese are a classic pairing for good reason. For 4 servings, toss 1 pound roasted, sliced beets with 5 ounces arugula, 4 ounces crumbled goat cheese, and ½ cup toasted walnuts. Whisk 3 tablespoons olive oil with 1 tablespoon red wine vinegar, drizzle over the top, and finish with salt and pepper. The tangy cheese cuts through the beets’ sweetness while the walnuts add crunch. Browse our best goat cheese recipes for more ways to use the rest of the wheel.
3. Classic Borscht
Borscht is the ultimate beet soup, deep red and hearty enough for a full meal. Sauté 1 chopped onion and 2 grated carrots in 2 tablespoons oil, then add 4 cups grated beets, 6 cups beef or vegetable broth, 2 cups shredded cabbage, and 1 can diced tomatoes. Simmer 25 minutes until vegetables are tender, season with salt, pepper, and a splash of vinegar. Serve with a dollop of sour cream. Serves 6. For more comforting bowls, check our best soup recipes, and for dessert afterward, browse our best russian desserts.
4. Quick Pickled Beets
Pickled beets taste nothing like the jarred version once you make them fresh. Boil 1 ½ pounds beets until tender, then peel and slice. Heat 1 cup vinegar, ½ cup water, ½ cup sugar, 1 teaspoon salt, and a few peppercorns until dissolved. Pour over the beets in a jar and chill at least 4 hours. They turn tangy, sweet, and bright pink within a day, and keep in the fridge for up to 2 weeks. Great alongside burgers from our best fun burger toppings.
5. Roasted Beet Hummus
Roasted beets turn plain hummus into a vivid pink dip with a subtly sweet edge. Blend 1 cup roasted beets, 1 can drained chickpeas, ¼ cup tahini, 2 tablespoons lemon juice, 1 garlic clove, and 3 tablespoons olive oil until smooth, thinning with water as needed. Season with salt and cumin. Makes about 2 ½ cups. It looks striking on a party platter next to ideas from our best sides to eat with hummus.
6. Beet Risotto with Parmesan
Beet risotto turns an ordinary rice dish into something dramatic and deeply flavored. Sauté 1 diced onion in butter, stir in 1 ½ cups arborio rice, then add 4 cups warm broth one ladle at a time, stirring often, for about 20 minutes. Fold in 1 cup pureed roasted beets, ½ cup grated Parmesan, and 2 tablespoons butter at the end. Serves 4. The technique mirrors creamy mushroom risotto recipe, just with an earthier, sweeter base.
7. Beet and Black Bean Burgers
These burgers hold together well and have a smoky, earthy bite from the beets. Mash 1 cup cooked black beans with 1 cup grated beets, ½ cup breadcrumbs, 1 egg, 1 teaspoon cumin, and salt. Form into 4 patties and pan-fry in oil over medium heat, 4 minutes per side, until crisp. Serve on buns with your favorite toppings. Find more topping ideas in our best bean recipes or round out the plate with our best sides for burgers.
8. Crispy Beet Chips
Thin-sliced beets turn into crunchy, slightly sweet chips with almost no effort. Slice 2 beets paper-thin with a mandoline, toss with 1 tablespoon olive oil and salt, and bake at 300°F for 45 to 60 minutes, flipping once, until crisp. Let them cool completely on the pan; they crisp further as they sit. Makes a snack for 2.
9. Chocolate Beet Cake
Beets add moisture and a subtle sweetness to chocolate cake without tasting like vegetables at all. Puree 1 cup cooked beets and blend with 1 cup sugar, ½ cup oil, 2 eggs, and 1 teaspoon vanilla. Whisk in 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Bake in a greased 9-inch pan at 350°F for 35 minutes. Serves 8.
10. Beet Pesto Pasta
Beet pesto turns a basic pasta night into something vibrant and a little unexpected. Blend 1 cup roasted beets, 1 cup basil, ⅓ cup walnuts, ½ cup Parmesan, 1 garlic clove, and ½ cup olive oil until smooth. Toss with 1 pound cooked pasta and a splash of pasta water. Serves 4. If pesto is your thing, try fresh zucchini noodles with basil pesto recipe next.
11. Beet and Goat Cheese Pizza
Thin beet slices and creamy goat cheese make a pizza that looks fancy but comes together fast. Top 1 pound store-bought dough with olive oil, 4 ounces crumbled goat cheese, 1 thinly sliced roasted beet, and fresh thyme. Bake at 475°F for 12 to 15 minutes until the crust is golden. Finish with arugula and a drizzle of honey. Serves 3 to 4.
12. Beet Fritters with Yogurt Sauce
These fritters are crisp outside, tender inside, and pair perfectly with a cool, garlicky yogurt sauce. Mix 2 cups grated beets with ¼ cup flour, 1 egg, 2 tablespoons chopped dill, and salt. Form into patties and pan-fry in oil, 3 minutes per side. Stir together ½ cup Greek yogurt, 1 grated garlic clove, and lemon juice for the sauce. Makes 8 fritters.
13. Beet and Potato Gratin
Layered beets and potatoes bake into a gratin with gorgeous pink-streaked layers and a creamy, cheesy bite. Thinly slice 1 pound potatoes and 1 pound beets, layer in a buttered dish with 1 cup cream, 1 cup shredded Gruyère, salt, and pepper. Cover and bake at 375°F for 1 hour, then uncover for 15 minutes to brown. Serves 6.
14. Beet Gnocchi with Sage Butter
Beet gnocchi turns bright pink and tastes earthy-sweet against nutty brown butter. Mix 1 cup pureed beets with 2 cups mashed potato, 1 ½ cups flour, and 1 egg; roll into ropes and cut into pillows. Boil until they float, about 2 minutes. Toss in 4 tablespoons browned butter with 8 sage leaves. Serves 4.
15. Beet and Carrot Slaw
This slaw is crunchy, colorful, and holds up well for a day or two in the fridge. Toss 2 cups shredded beets with 2 cups shredded carrots, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 2 tablespoons olive oil. Season with salt and pepper and let sit 15 minutes before serving. Serves 4 as a side.
16. Roasted Beet Tacos with Avocado Crema
Roasted beets make a hearty, meat-free taco filling with a natural sweetness that plays well against lime and spice. Toss 2 cups roasted beet cubes with chili powder and lime juice, pile into warmed tortillas with cabbage slaw. Blend 1 avocado, ¼ cup sour cream, and lime juice for the crema. Serves 4, about 8 tacos.
17. Berry, Beet, and Ginger Smoothie
This smoothie turns deep purple and tastes sweet and a little peppery from fresh ginger. Blend 1 small cooked beet, 1 cup mixed berries, 1 banana, 1 teaspoon grated ginger, 1 cup milk, and ice until smooth. Makes 2 servings. It’s a refreshing way to use up beets that didn’t make it into dinner.
18. Beet Falafel with Tahini Sauce
Grated beets turn traditional falafel a deep pink and add a touch of sweetness to the crisp, herby patties. Pulse 1 can chickpeas, 1 cup grated beets, ¼ cup parsley, 2 garlic cloves, 1 teaspoon cumin, and 2 tablespoons flour until combined. Form into balls and pan-fry in oil until golden, about 3 minutes per side. Serve with tahini sauce. For more chickpea inspiration, see our best chickpea recipes.
19. Beet and Egg Breakfast Hash
This hash turns leftover roasted beets into a hearty breakfast with crisp edges and a runny yolk on top. Sauté 2 cups diced roasted beets, 1 diced potato, and 1 chopped onion in oil until crisp, about 10 minutes. Make 4 wells and crack in eggs, cover, and cook until set. Serves 4.
How to Prepare Beets Without Stains
Beet juice stains hands, cutting boards, and countertops fast, but a few habits keep the mess contained. Wear disposable gloves when peeling and slicing raw beets; this is the single biggest fix.
Work on a cutting board you don’t mind staining, or line it with parchment paper. Wipe down counters right after you’re done instead of letting juice sit.
If your hands do pick up color, a scrub with lemon juice and salt or a bit of baking soda lifts most of it. Stained plastic containers benefit from a few drops of dish soap and a soak in sunlight, which fades the pink over a day or two.
How to Store Fresh and Cooked Beets
Fresh beets with their greens still attached stay best when you trim the leaves off first, leaving an inch of stem. The greens pull moisture from the roots and make beets go soft faster if left on.
Store trimmed raw beets unwashed in a perforated bag in the crisper drawer, where they keep for up to 3 weeks. The greens themselves are edible and should go in a separate bag, used within a few days.
Cooked beets keep in an airtight container in the fridge for about 5 days. For longer storage, roasted or boiled beets freeze well for up to 8 months; just know the texture softens slightly after thawing, which works fine in soups, purees, or smoothies.
