10 Beetroot Recipes That Will Make You a Believer

So, we’ve talked about the science. We dove deep into why beetroot is a nutritional powerhouse that can support everything from your blood pressure to your workout stamina. That’s all fantastic, but it leaves us with one very important question: How do we actually make beets taste good?

I get it. The number one complaint I hear about beets is that they taste “earthy” or “like dirt.” And if you’ve only ever had them boiled and unseasoned, I can’t say I blame you. But when prepared correctly, beets have a wonderful, deep sweetness that pairs beautifully with a huge range of flavors—from tangy and salty to rich and decadent.

I’ve spent a lot of time in my kitchen experimenting, and I’m here to share the fruits (or vegetables!) of my labor. We’re going to transform this humble root into dishes you’ll actually crave. Forget bland and boring; here are 10 of my absolute favorite beetroot recipes that will make you a true believer.

1. The Ultimate Roasted Beet & Goat Cheese Salad

Let’s start with a classic for a reason. Roasting the beets caramelizes their sugars, and the tangy goat cheese, crunchy walnuts, and sharp arugula create a perfect harmony of flavors. This is my go-to for a light lunch or an elegant dinner party starter.

• 3 medium beets, roasted and cubed
• 5 oz arugula
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted
• For the Vinaigrette: 3 tbsp olive oil, 1.5 tbsp balsamic vinegar, 1 tsp Dijon mustard, salt, and pepper

1. Whisk together all the vinaigrette ingredients in a small bowl.
2. In a large bowl, gently toss the arugula with half of the vinaigrette.
3. Arrange the dressed arugula on a platter. Top with the roasted beet cubes, crumbled goat cheese, and toasted walnuts.
4. Drizzle the remaining vinaigrette over the top and serve immediately.

2. Vibrant Pink Beet Hummus

This is the appetizer that gets all the compliments. The color is absolutely stunning, and the beet adds a subtle, sweet earthiness to traditional hummus. It’s a visual and culinary showstopper.

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 medium beet, cooked and roughly chopped
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt to taste

1. Combine all ingredients in a high-speed blender or food processor.
2. Blend until completely smooth, scraping down the sides as needed. If it’s too thick, add a tablespoon of water at a time until it reaches your desired consistency.
3. Taste and adjust seasoning. Serve drizzled with more olive oil and a sprinkle of parsley.

3. Energizing Pre-Workout Beet Smoothie

This is my secret weapon before a morning run. It’s simple, light on the stomach, and designed to give you that nitric oxide boost we talked about. The ginger adds a nice kick!

• 1 small beet, cooked and cooled
• 1/2 green apple
• 1-inch piece of ginger, peeled
• 1/2 cup unsweetened almond milk (or water)
• 1 tbsp lemon juice
• 1/2 cup ice

1. Chop the beet and apple into smaller chunks.
2. Add all ingredients to a blender.
3. Blend on high until smooth. Drink about 30-60 minutes before your workout.

4. Creamy Roasted Beet & Coconut Soup

A deeply comforting and surprisingly rich soup. The coconut milk beautifully balances the earthy sweetness of the beets, and the hint of dill at the end brightens everything up.

• 4 medium beets, roasted and peeled
• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• Salt and pepper to taste
• Fresh dill for garnish

1. In a large pot, melt the coconut oil over medium heat. Sauté the onion until soft, then add the garlic and cook for another minute.
2. Add the roasted beets and vegetable broth. Bring to a simmer and cook for 10 minutes.
3. Carefully transfer the soup to a blender (or use an immersion blender) and blend until perfectly smooth.
4. Return the soup to the pot, stir in the coconut milk, and gently heat through. Season with salt and pepper. Serve garnished with fresh dill.

5. Hearty Beet & Black Bean Burgers

Looking for a satisfying vegetarian main? These burgers are packed with flavor, hold together well, and have a fantastic texture. Don’t skip the toasting of the buns!

• 1 cup cooked beets, grated
• 1 (15-ounce) can black beans, rinsed and mashed
• 1/2 cup rolled oats
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Burger buns and your favorite toppings

1. In a large bowl, combine the grated beets, mashed black beans, oats, onion, garlic, smoked paprika, salt, and pepper. Mix well until everything is incorporated.
2. Form the mixture into 4 patties.
3. Heat a little oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side, until browned and firm.
4. Serve on toasted buns with lettuce, tomato, and avocado.

6. Quick Refrigerator Pickled Beets

If you find roasted beets too sweet, you’ll love the tangy punch of pickled beets. This quick method doesn’t require canning and they’re ready to eat the next day. They are amazing on salads, sandwiches, or just as a snack.

• 4 medium beets, cooked, peeled, and sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar (or maple syrup)
• 1.5 tsp salt
• A few black peppercorns and a bay leaf (optional)

1. Place the sliced beets into a clean glass jar.
2. In a small saucepan, combine the vinegar, water, sugar, salt, and optional spices. Bring to a simmer, stirring until the sugar and salt dissolve.
3. Carefully pour the hot brine over the beets in the jar, ensuring they are fully submerged.
4. Let cool to room temperature, then seal and refrigerate for at least 24 hours before enjoying. They’ll keep in the fridge for several weeks.

7. Simple Honey-Balsamic Glazed Beets

This is my favorite easy side dish for a weeknight dinner. It’s just a handful of ingredients, but the honey and balsamic create a sticky, delicious glaze that’s utterly addictive.

• 4 medium beets, roasted, peeled, and cut into wedges
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the beet wedges with olive oil, balsamic vinegar, honey, salt, and pepper until well-coated.
3. Spread them on a baking sheet in a single layer.
4. Roast for 15-20 minutes, or until the glaze is bubbly and slightly caramelized.

8. Beetroot Risotto with Feta and Mint

A truly elegant main course. The risotto turns a beautiful magenta color, and the salty feta and fresh mint at the end cut through the richness perfectly. It takes patience, but it’s worth it.

• 1 cup Arborio rice
• 3 cups cooked beet puree (simply blend cooked beets with a little water)
• 4 cups warm vegetable broth
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1/2 cup crumbled feta cheese
• Fresh mint, chopped

1. In a large saucepan, sauté the shallot in olive oil until soft. Add the Arborio rice and toast for one minute.
2. Pour in the white wine and stir until it’s fully absorbed.
3. Begin adding the warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
4. When the rice is about halfway cooked, start alternating the broth with the beet puree. Continue stirring until the rice is al dente.
5. Remove from heat and stir in the crumbled feta cheese and fresh mint. Serve immediately.

9. Beet Carpaccio with Orange and Pistachios

This is a deceptively simple, no-cook appetizer that looks incredibly sophisticated. The key is to slice the beets paper-thin—a mandoline slicer is your best friend here.

• 2 large beets, cooked, peeled, and chilled
• 1 orange, segmented
• 1/4 cup shelled pistachios, roughly chopped
• A drizzle of high-quality olive oil
• A drizzle of balsamic glaze
• Flaky sea salt

1. Using a mandoline or a very sharp knife, slice the chilled beets as thinly as possible.
2. Arrange the beet slices on a large plate, overlapping them slightly.
3. Scatter the orange segments and chopped pistachios over the beets.
4. Drizzle with olive oil and balsamic glaze, and finish with a sprinkle of flaky sea salt.

10. Fudgy Chocolate Beet Brownies

I saved the best for last. Yes, beets in brownies! I was skeptical too, but you cannot taste the beet—I promise. It just adds an incredible moisture and fudgy texture, while also cutting down on the amount of butter and sugar needed. It’s the ultimate stealth-health dessert.

• 1 cup cooked beet puree
• 1/2 cup melted coconut oil or butter
• 2 large eggs
• 1 cup coconut sugar or regular sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. In a large bowl, whisk together the beet puree, melted oil, eggs, sugar, and vanilla.
3. In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in the chocolate chips.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
6. Let cool completely before slicing.

There you have it.

Ten ways to fall in love with beetroot. I hope this list inspires you to give this amazing vegetable another chance. Happy cooking!