Even beet skeptics will love these fresh beet recipes! They include beet basics like roasted beets and sautéed red beet soup greens as well as fun snacks, salads, and delicious entrees. One of my many missions in life is to create fresh beet recipes that will win over even the biggest beet skeptics. Luckily, Jack has given me ample practice over the years.
When we first met, he wouldn’t come near a beet, let alone taste one. I’ve gotten him to try and enjoy a host of beet recipes. Just last week, he devoured an entire beet salad at dinner, proclaiming how much he loved it with every bite. So if you’re still on the fence about beets, I get it. Their earthy flavor can be an acquired taste.
But I hope you won’t give up on them just yet. They’re especially sweet in the fall, and a good seasoning only makes them better. To get you started, I’m sharing 15 of my best beet recipes below. They include fun snacks, fresh salads, and hearty entrees as well as beet basics like roasted beets and sautéed beet greens. Enjoy these basic beet recipes on their own, or use them as starting points for the other beet recipes in this post. If you have a bunch of beets in your kitchen and you don’t know what to do with it, this recipe is the perfect place to start.
When they’re tender, slip off the skins and season the beets with citrus juices, olive oil, and a little vinegar. Beets are famous for their roots, but their lush greens are delicious too. Sauté them and toss them with pasta, add them to a frittata, or serve them in this simple side dish with golden raisins and chopped walnuts. Love zucchini noodles and spaghetti squash? Then you’ll fall for beet noodles too! This vibrant veggie rice may not be as famous as cauliflower or broccoli rice, but it’s every bit as versatile and delicious.
Serve it with a stir fry, toss it into a salad, or use it as the base of an all-veggie grain bowl like this one. If you’re on the fence about beets, these three beet recipes are bound to win you over. This creamy dip is my unconventional take on muhammara, a Syrian spread made from walnuts and roasted red peppers. Most often, I serve it as an appetizer with pita, crackers, and fresh veggies, but it’s also a wonderful sandwich spread or topping for a simple grain bowl. I love all my tahini sauce variations, but if I had to pick a favorite, the beet tahini would be it. Roasted beets add a hint of sweetness, while cumin and coriander give it a delicious spiced flavor. Jazz up classic hummus by blending in roasted beets!
Like in my beet tahini, they give this creamy dip a lightly sweet, earthy flavor that makes it addictive on just about anything. Raw beets are a great way to give any salad color and crunch, while oven roasted beets add sweetness and hearty texture. This wintry mix of citrus and root veggies is just as flavorful and refreshing as any summer salad! Roasted and raw beets mingle with crisp carrot ribbons, nutty farro, chickpeas, and fresh mint to create a bright, bold salad that’s hearty enough to be a meal on its own. This is my favorite salad to make for lunch in the winter!